The Secret to Russian Potato Bread

I have previously written several articles on breads and bread making and would like to present an article on making Russian Potato Bread from my collection of bread recipes. If you do a search on the internet you will quickly discover that very little is provided in the area of this exquisite bread. So without do here it is and I hope you enjoy it.

1/2 pound of boiled potatoes

2/3 cup of the potato water

3 cups of bread flour

1 cup of whole wheat flour

2 tbsp. of butter

2 tsp. of salt

1/4 ounce of yeast

If you were making this recipes in the strictest sense of the original Russian Potatoes Bread you would find that it calls for you to cool the mixture and then sieve the potatoes prior to adding the potato water to it, however welcome to the modern world. It is faster and simpler to use your blender to do the complete chopping etc.

You can proof the yeast with a bit of the potato water that you have created above. Add a little bit of sugar to it in order to kick start the yeast. When it begins to bubble up toss all the remaining ingredients into the blender and mix them together. Next place it into an oiled container and cover the mixture. Place it in your oven for 90 minutes to allow it to rise.

Should you prefer not to use the whole wheat flour the rising should occur in approximately 60 minutes. You can then place it in the blender and knead it for seven minutes. At the end of the kneading process divide the dough into two. Let it rise for one more hour and then bake it at 350 degrees for 35 minutes. It will make two loaves of bread.

Traditionally you could make one large round rustic style loaf. Then sprinkle a bit of cornmeal on an oven stone and complete the second rising right in the oven pulling your mixture out of your oven only long enough to obtain the proper oven temperature and then bake it at 400 degrees for approximately 20 minutes.