Potato Sandwich Bread
A classic sandwich bread, made with mashed potato for extra flavour & a light, tender crumb. This stuff makes the best sandwiches!
Servings: 1 Loaf
Equipment
- 9" x 4" Loaf Tin (See Notes)
- Stand Mixer
- Small Saucepan
- Potato Ricer
- Dough Scraper
- Wire Cooling Rack
Ingredients
- 1 Large Floury Potato (Around 150g – See Notes)
- 100 g Potato Water (See Notes)
- 75 g Whole Milk
- 3 g Dried Active Yeast
- 375 g Strong White Bread Flour (See Notes)
- 9 g Fine Sea Salt
- 20 g Caster Sugar
- 1 tsp Skimmed Milk Powder (Optional)
- 1 Large Egg
- 35 g Unsalted Butter (Softened)
Instructions
Potato Prep
- Peel the potato, cut into chunks then place into a small saucepan. Fill the pan with cold water, cover with a lid then set over a high heat.
- Bring the potatoes to the boil then simmer for 5-10 minutes, until tender.Give the potatoes a poke with a fork, to see if they're cooked!
- Once the potatoes are cooked, measure out 100 grams of the potato water & set to one side.
- Pour the potatoes into a colander, leave to steam dry for a couple of minutes then mash them with a potato ricer. Weigh out 100 grams of mash then leave to cool to room temperature.
Dough
- Add the milk to the potato water then warm in a microwave to 38°c/100°f. Whisk in the yeast then leave for 5-10 minutes, to go frothy.
- Next, add the flour into the bowl of a stand mixer along with the salt, sugar, milk powder, egg & the mashed potato.
- Give the activated yeast another whisk then add into the flour.
- Using the dough hook, knead the dough on a medium speed until smooth & starting to come away from the sides of the bowl. This will take around 5 minutes.
- With the mixer still going, add in the butter a small amount at a time, incorporating each piece fully before adding more. Once all the butter has been incorporated, keep mixing until the dough passes the window pane test. This will take another 5-10 minutes.
- Transfer the dough to a lightly oiled bowl, cover with clingfilm or a tea towel & leave to double in size at room temperature. This will take 45 minutes – 1 hour.
Shaping
- Grease a 9" x 4" loaf tin with butter (or oil) & set aside.
- Next, knock the dough back then transfer to a lightly floured work surface.
- Using your hands, press the dough into a 1" thick rectangle that's roughly 9" wide & 12" long.Lightly dust the dough with flour if it's sticking to your hands!
- Starting at the end closest to you, roll the dough into a tight sausage. Tuck each end of the dough underneath itself then place into the greased tin, seam side down. Gently press the dough down with your fingertips (this makes the dough rise evenly!).
- Loosely cover the top of the tin with clingfilm then leave to rise at room temperature until the dough has reached the top of the tin. This will take between 45 minutes - 1½ hours.Whilst the dough is proving, preheat an oven to 175°c/155°c fan (350°f/310°f).The dough should just be starting to rise above the top of the tin once its' ready to bake.
Baking
- Bake the bread in the preheated oven for 40-45 minutes, until it is well risen & a deep, golden brown colour on top. If you take the internal temperature of the loaf with a food probe, it should be between 87°c-93°c (190°f-200°f).If the bread starts to colour too much, loosely cover the top with foil.
- Once cooked, let the bread cool in the tin for 20 minutes then transfer to a wire cooling rack & leave to cool completely before slicing.
Notes
1. Cooking On An Aga - Use the boiling plate to cook the potatoes (for the mash). Cook the sandwich loaf on the floor of the baking over, for 40-45 minutes.
2. Loaf Tin - For this recipe, you'll need a loaf tin that is 9" long, 4" wide & 4" tall. I've linked a tin of this size in the post above (you won't need to use the lid that comes with it!).
3. Flour - To make sandwich bread, you'll need to use a strong white bread flour with a protein content of 13-15%. I use a Canadian bread flour from Shipton Mill.
4. Potato & Potato Water - Make sure to use a floury potato for this bread. I like Maris Pipers!
Once the potatoes are cooked, you'll need to set aside 100 grams of the potato cooking water. This adds flavour & moisture to our bread! 5. Yeast - I'd recommend using dried active yeast for this bread but instant/fast action yeast will work as well. Keep in mind that instant yeast can be added straight into the flour & will make your dough prove slightly quicker
Once the potatoes are cooked, you'll need to set aside 100 grams of the potato cooking water. This adds flavour & moisture to our bread! 5. Yeast - I'd recommend using dried active yeast for this bread but instant/fast action yeast will work as well. Keep in mind that instant yeast can be added straight into the flour & will make your dough prove slightly quicker