I am in love with this golden loaf. Look at the beautiful crust. This is one of my favourite bread recipes. Though I don’t repeat them often, I have some favourite breads in my list. Potatoes usually give breads super soft texture. I learnt about it when I made potato rolls for Bread Bakers event. So I chose to make this recipe as I was so confident that it will turn good. But I didn’t know that it would be this good.!
When I made this bread, I just toasted some slices and we enjoyed them with butter, but I reserved the remaining loaf for other recipes. If you remember my Tawa bread pizza (click on name for recipe), this is the bread I used for that and it was just wonderful. I also used it for Bread Paneer Rolls (click on name for recipe). Both these recipes were super hit at home.
This one’s texture is so good, as I used two tins to bake the batch
Coming to the recipe, this bread needs overnight proving which gives it a nice flavour. And also the water used to boil potatoes is used in the dough making which just increases the flavour. The dough is made and refrigerated and baked the next day. Many of my readers ask me why the bread tears on top. The reason is over proving the dough. During the second rise, you shouldn’t allow the dough to prove for more than 20 minutes. The bread will continue its proving in the oven also, which is called as the oven rise. So if the bread is proved for too long, the continuous rise inside the oven will weaken the gluten resulting in the cracks on the top. So do not over prove your dough. I hope you make this bread to know how delicious it is.
Here is a video which explains in detail on how to make the perfect white sandwich loaf.
The first time I made it I used a 7 1/2″ loaf tin for a single loaf. But the crumb texture of the bread was so tight. While making the video, I divided the dough into two portions and used my usual tin and another smaller tin. This time the texture was perfect. So if you don’t have an 8 1/2″ tin, then do as I have done. Or if you have an 8 1/2″ tin, then use the whole dough to make a single loaf. I am sure the texture will be perfect. Take a look at the video. I am sure it will be very helpful if you are attempting it as your first try.
This is the tight crumb bread.
Recipe Source: King Arthur Flour
Instant Yeast – 1/2 tbs
Sugar – 1/4 cup
Potato Water – 1 cup
Butter – 1/3 cup
Salt – 1 1/4 tsp
Mashed Potatoes 1/2 cup
All Purpose Flour/ Maida – 3 1/4 cup
Peel and cube potatoes.
Cook them in water until tender.
Drain water and set it aside. Reserve the water too.
Mash the potatoes and pass it through a metal sieve to get finely mashed potatoes. Measure it and set aside.
In a bowl mix together flour, salt, sugar, yeast, butter and potato.
Add the potato water and mix to form a slightly sticky dough.
Knead it on the counter for 10 minutes until soft, smooth and elastic.
Place it in a oiled bowl, cover with cling wrap and refrigerate overnight.
The next day, remove the dough and shape it into a rectangle.
Roll it into a tight log, pinching the dough for every roll.
Once done, place it seam side down in a loaf pan, cover with cling wrap and set it aside for 2 – 4 hours until the dough touches the top.
Preheat oven to 200°C.
Give a milk wash to the loaf and bake for 25 minutes in the oven.
Remove from oven, transfer the bread to a wire rack and let it cool completely before slicing.
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This is part of the Bake-a-thon 2016