Sourdough potato bread is a seriously soft and delicious, with a fluffy inside and crispy outside. Perfect for sandwich, toast, French toast, or all on its own.
1cupmashed potatoescan used leftover or make with 1 large russet potato explain in directions how to make mashed potatoes
2cupsmilkcan also sub potato water (the water the potato boiled in to make this dairy free)
2teaspoonssalt
1/4cupsugar
4tablespoonssoftened butterplus more for greasing the pans
1cupsourdough starteractive and bubbly
5 1/2cupsall-purpose flour
Instructions
Peel potatoes and add to a pot of water. The water should cover the potatoes over 2 inches.
Place pan on medium high heat and boil for 15-20 minutes or until fork tender.
Drain potatoes and mash. Set aside.
Add all ingredients to a stand mixer with dough hook and knead until smooth and elastic, about 10-15 minutes. Make sure it pulls away from the sides of the bowl, and passes the window pane test.
Place in a greased bowl with a lid or cover with plastic wrap or beeswax wraps.
Bulk rise- 8 hours in a warm place. The dough should double.
Divide the dough into two equal sized dough balls.
Shape to fit into loaf pans.
Grease pans well to prevent sticking. Add dough to loaf pans.
Cover with something airtight and rise again until doubled, about 2-3 hours.
Preheat oven to 350 degrees.
Bake for 45 minutes or until the crust is golden.
Notes
Don’t have a stand mixer? No problem. Mix ingredients in a bowl and let it set for about 15 minutes. Next, start stretch and folds.
Grab the edge of the dough in the bowl and pull up gently wiggling the dough a bit while stretching it upwards. Push the dough back into the center. Turn the bowl a quarter turn and do this stretch and fold again, repeating 2-3 more times. This is one round of stretch and folds.
First 3 rounds of stretch and folds – every 15 minutes. Last 3 rounds stretch and folds – every 30 minutes.