Posted by: Jonjon | January 29, 2010

Buttermilk Potato Bread 9.5/10 December 30 2009

46% Russet potato, 0.8% dry yeast, 2.5% sugar, 30% buttermilk, 4% butter, salt to AP or high grade flour


1 Large (370g) Russet potato

2 Tbs (two 7g packages) Dry yeast

2 Tbs Castor sugar

1 Cup (240g/ml) Cold buttermilk

2 Tbs (30g) Unsalted butter

1 Tbs Sea salt

6 to 7 Cups (765g to 893g) Unbleached all-purpose flour or bread flour Extra flour, for dusting

Ingredients for the “Egg Glaze”:

1 Egg

1 Tbs Milk

Poppy seeds


1. Peel the potato and cut it into large pieces. Place the pieces in a saucepan, cover with water, bring to a boil, and cook until soft.

2. Drain, reserving the liquid, and add water if necessary to make 1 cup.

3. Mash the potato and set aside.

4. Warm or cool the potato water to 40.5°-46° C (105° C to 115° C). Pour the warm water in a small bowl. Sprinkle the yeast and a pinch of sugar over the surface of the potato water. Stir to combine and let stand at room temperature until foamy, about 10 minutes.

5. In a saucepan, warm the buttermilk and butter until the butter melts. Stir in the remaining sugar, salt and mashed potato.

6. In a large bowl, using a whisk, combine the yeast and potato mixture with 2 cups flour.

7. Beat hard until smooth, about 3 minutes.

8. Add the flour 1/2 cup at a time, with a wooden spoon until a soft until a soft dough is formed.

9. Turn the dough onto a lightly floured work surface and knead about 5-10 minutes, dusting with flour only 1 tbs at a time as needed to produce a smooth and springy dough.

10. Place the dough in a greased deep bowl and turn once to grease the top and cover with plastic wrap.

11. Let rise at room temperature until doubled in a bulk, about 1 hour.

12. Turn the dough out onto a lightly floured surface. Grease two 23x13cm (9-by-5-inch) pans. Divide the dough into 2 equal portions.

13. Shape each portion into a rectangle and roll up into loaves.

14. Place each loaf seam side down into the loaf pans. Cover loosely with palstic wrap and let rise about 30-40 minutes.

15. Dust with flour or brush with egg glaze and sprinkle with poppy seeds.

16. Twenty minutes before baking, preheat the oven to 190° C (375° C).

17. Place the rack in the center of the oven and bake for 45 minutes or until loaves are deep brown, have a crisp cust, and sound hollow when tapped with your finger.

18. Transfer the loaves immediately to a cooling rack.


If the potatoes are lumpy, beat the buttermilk/butter mixture until smooth, otherwise there will be lumps in the bread.

Do not let the dough get too dry by adding too much flour.

Do not worry if the dough needs up to 2 hours to double in size.

Cool completely before slicing.


The use of buttermilk added an extra dimension to the flavor. I noticed that when buttermilk is used, a fermented taste will be added to the flavor of the end product. In this case the bread tasted as if it had undergone a long fermentation. The use of the potatoes made the inside very moist, chewy and slightly starchy. The starchiness of the potatoes thickened the flavors .

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