German Potato Bread (Kartoffelbrot)
A moist German potato bread, prepared in under three hours, makes an excellent accompaniment to soups, butter, or jam.
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Instructions
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Preheat the oven to 450 F with a baking stone on the middle rack and an old baking pan on the bottom for steam.
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Peel and cut potatoes, then cook in unsalted water until tender. Drain, reserving the water, then steam-dry and cool before mashing.
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Dissolve yeast in 1/4 cup (60 milliliters) lukewarm potato water and proof for 10 minutes.
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Combine mashed potatoes, oil, and proofed yeast in a stand mixer. Add flour and salt, mix with a paddle attachment for 3 minutes, then knead with a dough hook for 11 minutes.
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Knead dough on a floured surface until smooth, then place in an oiled bowl, cover, and let rise for 30 minutes.
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Shape dough into a round loaf, place seam-side down in a floured, cloth-lined bowl, cover, and let rise for 20 to 30 minutes.
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Unmold bread onto a cornmeal-dusted peel or cookie sheet, then transfer to the hot baking stone.
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Bake for 45 to 50 minutes, introducing steam during the first 5 minutes. Cool bread for at least 20 minutes before slicing.