Sourdough Potato Bread

Thank you for sharing!

Last Updated on May 31, 2015 by Chef Mireille

Potato Bread

I have recently hopped onto the sourdough train and love baking all my breads sourdough now and even instant foods like pancakes and waffles. If you missed my post about my sourdough journey and how I created my starter, do check out my post here.

I am now feeding Pavani (my sourdough starter’s name) every week and making all sorts of delicious breads with the lovely tang of sourdough. I promise you once you go sourdough, you won’t want to go back. After you feed your starter this weekend, try this bread for a delicious treat.

No matter what you put in between two slices of this delicious bread, you will have the perfect sandwich.

Sourdough Potato Bread

Yield: 1 loaf
Ingredients:

  • 1 cup fed sourdough starter
  • 1/2 teaspoon instant yeast
  • 1 teaspoon salt
  • 3 cups bread flour
  • 1/2 cup instant potato flakes
  • 1 1/2 cups water

In a large bowl, combine all ingredients and stir to combine.
Cover with plastic wrap and a kitchen towel. Leave to rise, until doubled in volume, 2-3 hours.

Stretch and pull the dough from underneath over the top a few times.
Spray a loaf pan with non stick spray.
Transfer dough to prepared pan. Cover with kitchen towel and leave to rise until dough reaches rim of pan, about 1 hour.
Preheat oven to 350 F.
Lightly score the top of the dough with a sharp knife or a razor blade.
Brush the top with water and dust a little flour on top.

Bake for 50-55 minutes, until  loaf sounds hollow when tapped.
Brush the top with butter. Bake for another 10 minutes.

Leave to cool completely before slicing.

#sourdough bread

…linking to Hearth & Soul Blog HopFun with Egg Free Baking  & Come Join Us for Breakfast

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Chef Mireille

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Pavani N

    I saw this on your FB feed and had to come here to look at the recipe. I used to love store bought potato bread during my early days in the US, then I wised up on healthy food and stopped buying it. Now I can make it right at home, Will be trying this recipe out soon. Thanks for sharing.

  2. April J Harris

    What a lovely bread – it looks and sounds so delicious! I smiled when I saw you had named your sourdough starter – you are not the first person I know who has done that! Pinning and will tweet 🙂 Thank you for sharing with us at the Hearth and Soul hop.

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