Mar 14, 2017

Oat and Potato Bread | #BreadBakers

This Oat and Potato Bread is so moist. It's kind of like a baked potato in a loaf of bread. 


Oat and Potato Bread



This Oat and Potato Bread uses freshly boiled potatoes or leftover mashed potatoes to add so much moistness and flavor.

This month, the Bread Bakers are baking Irish Bread, a theme chosen by Wendy of A Day in the Life on the Farm. There are many more Irish bread recipes at the end of this post, after the recipe.

This bread uses a lot of potatoes in relation to the flour. The dough felt fine after the kneading, but after the first rise, the dough had become more sticky and difficult to shape into a loaf. I was pretty worried about the final loaf!

I finished this loaf in the evening, and let it cool overnight. The next morning, I held my breath as I cut the loaf in half, hoping not to find mashed potatoes in the middle! As you can see, while a bit squatty, it ended well. Phew!

Oat and Potato Bread








I will probably add up to another ounce or two of flour next time, knowing that the potatoes soften the dough. I've also added more kneading time to the instructions to strengthen the gluten.

When boiling the potatoes for this bread, I left the skins on the potato pieces and mashed them into the mixture to add a little more potato flavor. You really can't see them in the bread, but if you're not a fan, feel free to peel the potatoes before boiling.

This bread is wonderful with soup, toasted with butter, or grilled with cheddar and bacon. Oh, and it smells incredible when it's baking.

Oat and Potato Bread Recipe

Ingredients

  • 3 2/3 to 4 cups (16.5 to 18 ounces) bread flour
  • 1 tablespoon vital wheat gluten (optional)
  • 1 1/2 teaspoons instant yeast
  • 1 1/2 teaspoons salt
  • 5 tablespoons rolled oats, divided
  • 2 tablespoons powdered milk
  • 1 cup mashed potatoes
  • 3 tablespoons room temperature butter
  • 1 cup lukewarm water

Instructions

  1. Whisk together the smaller amount of flour, vital wheat gluten, yeast, salt, 3 tablespoons of the rolled oats, and the milk powder.
  2. Add the potatoes to the bowl of a stand mixer and mix in the butter. Add the dry ingredients and the water, and mix on low until combined, about 3 minutes.
  3. Knead the dough on the second speed for about 10 minutes, until smooth, adding more flour by the tablespoon, if necessary. The dough should be smooth and elastic.
  4. Place the dough into an oiled bowl, cover, and let rise until doubled, about an hour. Turn the dough out onto a floured surface, and shape into log. Place the shaped loaf into an oiled 9 inch by 5 inch loaf pan. Cover and let rise for 30 minutes. Preheat the oven to 425 degrees F.
  5. When ready to bake, brush the top of the loaf with water, and sprinkle with the remaining 2 tablespoons of oats. Bake for about 25 to 30 minutes, until the internal temperature reaches about 200 degrees, or the bottom of the loaf sounds hollow when tapped. Transfer to a wire rack and cool completely.
Yield: 1 loaf

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

BreadBakers
This Oat and Potato Bread uses freshly boiled potatoes or leftover mashed potatoes to add so much moistness and flavor.

29 comments:

  1. Hello Karen, I love all your breads and this one is absulutely fabulous. I can imagine the moistness that must have come with 1 cup mashed potatoes. I would like to bake this one for sure.

    ReplyDelete
  2. I love me a potato bread. This one is stunning. I can imagine eating this so many different ways.

    ReplyDelete
  3. Potato bread is at the top of my favorites and your loaf is gorgeous. Next time I make it I will try to have your patience and let it cool overnight. That is very good advice.

    ReplyDelete
  4. You never fail to impress me Karen. This loaf is no exception.

    ReplyDelete
  5. Karen, that bread had a beautiful crumb. I can almost taste it. I love the idea of leaving the skins with the potatoes.

    ReplyDelete
    Replies
    1. Thanks Eileen. I love the potato flavor that they add.

      Delete
  6. Love how soft potato breads are, this looks like no exception!

    ReplyDelete
  7. Karen, you are truly my bread guru! I love potato bread and I love that you added oats as well! You see a squatty bread, I see a beautiful loaf! :)

    ReplyDelete
    Replies
    1. Awww. Thanks Anne for the different perspective!

      Delete
  8. Wonderful work Karen! Never tried mashed potatoes in bread before ourselves. We're always a bit intimidated when it comes to making bread, but with your instructions, we'll build our confidence, one step at a time, lol:)
    Have a great day ahead dear!
    xoxoxo

    ReplyDelete
    Replies
    1. I guess potatoes used to be added to bread a long time ago when their were grain blights in Europe to appease the poor folks. So they say!!

      Delete
  9. many many years ago I made a famous Julia Child bread that started with cooked potatoes and then the KitchenAid did a ton of work. The dough transformed itself at some point into a smooth, wonderful dough - I need to make that again and maybe blog about it.... I remember it was very moist, just like yours turned out

    your grandkids are very lucky!!!! ;-)

    ReplyDelete
    Replies
    1. I have made that bread!! 11 minutes of beating!!! It was miraculous!

      Delete
  10. Wow! This bread is amazing, your patience paid off.

    ReplyDelete
  11. Super soft looking bread, love potato breads. Next time I bake one will add oats to it.

    ReplyDelete
  12. What a beautiful loaf of bread! It looks so so soft!!

    ReplyDelete
    Replies
    1. Thanks Susan. It totally was! As in past tense. Because we ate it, lol!

      Delete
  13. Potato gives a softness and taste to the bread. Love the addition of oats and potato......

    ReplyDelete
  14. Wow potato and oats in the bake sounds amazing! Loved eh pictures in your post too Karen!

    ReplyDelete
  15. That is a beautiful bread with amazing crumb. It sliced so perfectly too.

    ReplyDelete

I love comments!