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Roasted Potato Bread

Roasted Potato Bread

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makes one 8½x4½" loaf Servings

This is the greatest potato bread recipe you'll ever encounter. And you absolutely need a stand mixer to make it.


  • Nonstick vegetable oil spray
  • 1 teaspoon (3 g) active dry yeast
  • ⅓ cup (80 g) potato flour
  • 3½ cups (500 g) all-purpose flour, plus more
  • 2 tablespoons plus 1 tsp. (25 g) distilled white or apple cider vinegar
  • 2 tablespoons (20 g) kosher salt
  • 7 tablespoons (100 g) unsalted butter, room temperature, cut into 6 pieces

Recipe Preparation

  • Lightly coat an 8½x4½” loaf pan with nonstick spray. Place ¾ cup (160 g) cold water in the bowl of a stand mixer; sprinkle with yeast and let sit until creamy, about 5 minutes.

  • Meanwhile, whisk potato flour and 3½ cups (500 g) all-purpose flour in a medium bowl to remove lumps. Add flours and buttermilk to yeast mixture and mix on low speed with dough hook, increasing speed to medium as dough stiffens and comes together, about 5 minutes.

  • Turn out dough onto a clean surface and knead until a smooth ball forms. Transfer to a large bowl and let sit 15 minutes to relax.

  • Pull apart dough into several pieces and return to stand-mixer bowl. Add vinegar and salt and mix on low speed with dough hook until dough is smooth, stretchy, and no longer sticky, 5–8 minutes.

  • With motor running, add butter 2 pieces at a time, scraping down sides of bowl as needed and mixing until incorporated before adding more, about 4 minutes between additions. Increase speed to medium and mix until dough starts to come away from sides of bowl and forms a ball, about 5 minutes longer.

  • Transfer dough to a lightly floured bowl and cover with plastic wrap. Let sit at room temperature 30 minutes to relax.

  • Turn out dough onto a lightly floured surface. Stretch an edge up and over to the opposite side of dough. Repeat 3 times, working your way around dough. Flip dough over, return to bowl, and cover with plastic wrap. Chill until doubled in size, 18–24 hours.

  • Turn out dough onto a lightly floured surface and gently pat out larger air bubbles with floured hands. Fold sides of dough inward to make a 7”-long rectangle. Pat and tuck dough into a rough cylinder and place, seam side down, into prepared pan. (Make sure seam is dead center; it will help keep finished loaf from being lopsided and prevent it from splitting.)

  • Let dough rise until outside edges have risen just above pan, 4–6 hours.

  • Heat oven to 500°. Brush dough with milk. Using a wooden skewer or toothpick, very gently prick loaf 8–10 times evenly across surface, popping any larger bubbles. Place pan in oven and reduce oven temperature to 425°. Bake until bread is deep golden brown, 50–60 minutes. Remove pan from oven, gently ease bread from pan and return to oven, placing directly on rack. Bake until sides are firm but not hard, 10–15 minutes longer.

  • Transfer bread to a wire rack and let cool completely before slicing (this may prove impossible, but try).

  • DO AHEAD: Bread can be baked 4 days ahead. Store tightly wrapped at room temperature.

Recipe by Eli Kulp, High Street on Market, Philadelphia,

Nutritional Content

Calories (kcal) 250 Fat (g) 8 Saturated Fat (g) 4.5 Cholesterol (mg) 20 Carbohydrates (g) 39 Dietary Fiber (g) 2 Total Sugars (g) 1 Protein (g) 5 Sodium (mg) 690Reviews SectionUnfortunately my loaf did not rise at all even though I followed the instructions to the t.

Sourdough Potato Bread

“This is really good but you should try to make sourdough potato bread sometime, it’s delicious.” I’ve probably heard my Dad utter a version of that fifty times to date, usually just after eating a slice of my fresh sourdough bread.

I love how eating good food tugs at an invisible, interconnected web of food-memories we’ve constructed over the course of our lifetimes. This complex web, with scattered connections between foods, smells, experiences, and memories, is gradually filled in and ever-evolving: it shapes the corpus of foods we enjoy, giving them significance in place and time. Perhaps the construction of this web is instilled at a primal level, maybe it’s a way we’ve evolutionarily progressed to favor foods that provide proper nourishment by exciting our senses, pushing out hollow foods that provide nothing or are uninteresting. I believe it’s one of the many reasons we’ve stayed alive for so long, eating the things we need instead of those we don’t.

But this web might not be as invisible and hidden as it might first seem. We see evidence of the intermingled connections each time we sit down to eat: “this cake reminds me of that one you made 2 years ago when…,” or “this salad reminds me of that time we were traveling through Italy and stopped in at…” In fact, I’d go out on a limb and say just about every meal I eat with my family we talk about other meals eaten, or other dishes enjoyed in the past — and it's through that traversal of the food-memory web where we are instantly, and clearly, transported to a significant time and place in our otherwise blurred history.

In any case, my Dad must have many connections back to a distant potato bread. He often mentions his Mother and the bread she would make them as a kid: 100% potato to flour by weight, small bits of potato throughout, creamy, soft and of course, starchy.

I set out to pay homage to that bread but modify it slightly (as I do) until I found just the right flavor and texture. I do hesitate to call this potato bread (or pane alle patate) because that might define a bread that has much more potato than my formula. And, as my Dad indicated, most of his memories of this bread from Italy usually have equal ratio potato to flour. While I know that would be delicious, this formula produces a lighter loaf that still pairs very well with other foods (aged cheese comes to mind immediately). If this bread was intended to be eaten on its own, and with 100% potato it surely could be a meal-in-a-slice, I’d continue to push the potato percentage even higher, perhaps to 75% or even up to 100% per tradition. Let’s save this for a future experiment.

I should note that through my development of this recipe I provided my Dad with ample test loaves and gathered his input. My final version here scored the highest marks, even if I did receive a final comment indicating I should push the potato percentage higher one day…

But for now, on to roasting some potatoes.

There are 7 to 9 small potatoes OR 3 to 4 medium potatoes in 1 pound.

I used 2 pounds of potatoes for this recipe. You can easily half it if you’re cooking for two, or double or even triple the recipe for a big group.

Recipe Summary

  • 1 cup mashed potatoes
  • salt to taste
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground turmeric
  • 1 tablespoon fresh cilantro, finely chopped
  • 3 tablespoons vegetable oil
  • 2 cups whole wheat flour
  • ¾ cup vegetable oil for frying
  • 1 tablespoon butter, melted

Combine the mashed potatoes, salt, cayenne, turmeric, cilantro, and 3 tablespoons vegetable oil in a bowl and mix well. Add the whole wheat flour a little at a time, kneading the mixture until it forms a stiff but pliable dough. (If the dough becomes too stiff, add a few drops of water.) Transfer the dough to an oiled bowl, turning to coat cover with plastic and set aside for 10 minutes.

Preheat a nonstick griddle to medium heat.

Divide the dough into lemon-sized portions and roll them out on a lightly floured surface to 1/4-inch thickness. Fry the chapatis using up to 1 teaspoon of oil for each side. Cook until brown spots have started to form on the bread and the dough is cooked through. Brush with melted butter and serve hot.

Potato bread, tomato soup and roasted raclette

1. Preheat the oven to 180°C. To make the potato bread, fill a saucepan with water, add the potatoes and bring to a boil. Cook until soft.
2. Once the potatoes are soft and cool enough to handle, pass them through a ricer into a large mixing bowl. Add the remaining ingredients except the butter and mix well. Roll out on a well-floured surface, dust with more flour and use a 10 cm-diameter glass to cut out as many rounds as you can. Place on a baking tray and bake for 20 minutes.
3. To make the tomato soup, empty all the cans of tomatoes onto a large oven tray. Add the garlic and olive oil and toss. Roast for 45 minutes, or until the tomatoes are very rich in colour.
4. Transfer the tomatoes to a large saucepan and add the vegetable stock. Bring to a boil, then reduce the
heat and simmer for 25 minutes. Using a masher, slightly mash the large pieces of tomato so that there’s still some texture to the soup. Add the fish sauce and seasoning.
5. Place the raclette on an oven tray and bake for 15 minutes until gooey.
6. Serve the soup hot with the baked raclette and potato bread.

Cook's note: This soup is really versatile. Use it as a pasta sauce, add prawns or a can of beans, poach eggs in it, or spice it up with harissa paste. And if you prefer not to make small loaves of potato bread, make one big one instead.

Recipe by: Abigail Donnelly View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Recipe Summary

  • ¼ cup olive oil, or more if needed
  • 2 pounds red potatoes, cut into evenly sized pieces
  • 5 fresh thyme sprigs, or to taste
  • kosher salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • ½ large red bell pepper, seeded and cut into 1-inch pieces

Preheat oven to 400 degrees F (200 degrees C).

Pour olive oil into a heavy baking dish (such as an enameled cast iron dish). Place potatoes into the baking dish and toss to coat with olive oil. Sprinkle with fresh thyme sprigs, kosher salt, black pepper, cayenne pepper, and red bell pepper pieces.

Bake in the preheated oven for 30 minutes. Toss vegetables to turn over. Some potatoes may stick don't try to turn them. Return to oven and bake for 20 more minutes.

Toss potatoes again, turning potatoes so unbrowned sides contact the bottom of the dish. Continue baking until potatoes are browned and tender, about 15 more minutes.

Turn oven off and leave potatoes in the oven for 15 more minutes. Toss once more and adjust levels of salt, black pepper, and cayenne pepper before transferring potatoes to a serving bowl.

Pecan and Sweet Potato Bread

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This quick bread is light, spicy, and a great way to use up leftover roasted sweet potatoes.

This recipe was featured as part of our Fall Ingredients recipe slideshow.

Tips for Christmas


  1. 1 Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-by-3-inch loaf pan with butter and flour tap out the excess.
  2. 2 Combine the measured flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a medium bowl and whisk to aerate and break up any lumps set aside.
  3. 3 In the bowl of a stand mixer fitted with a paddle attachment, mix the sweet potato flesh, granulated sugar, and brown sugar on medium speed until well combined, about 1 minute. Add the melted butter and mix on low speed until smooth. Add the eggs 1 at a time, mixing until fully incorporated, then mix in the vanilla.
  4. 4 Stop the mixer and scrape down the sides of the bowl with a rubber spatula. On low speed add half of the reserved flour mixture, then 1/4 cup of the milk. Repeat with the remaining flour mixture and milk, mixing until just combined, about 1 minute. Remove the bowl from the mixer and fold in the nuts.
  5. 5 Pour the batter into the prepared pan and bake until a cake tester inserted into the center comes out clean, about 55 to 60 minutes. Let the bread cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. It will last covered for up to 5 days.

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Food52 cofounders Amanda Hesser and Merrill Stubbs were nearly stumped when asked for their example of a perfect food for this video. Then they realized that Betsy Devine and Rachel Mark's Salvatore Bklyn ricotta was flawless in every way. Amanda and Merrill were filmed in Bklyn Larder, a great New York store where you can find Salvatore ricotta cheese. Read our profile of Salvatore Bklyn, get our best ricotta recipes, and discover the differences between ricotta and cottage cheese.


    1. 1. Peel and coarsely chop the potatoes. Squeeze the garlic from the garlic head into a medium bowl and add the potatoes.
    2. 2. In the bowl of a stand mixer fitted with the dough hook, combine the yeast, 2 cups warm water, and the sugar and let the yeast bloom for about 7 minutes, or until bubbly. Add the olive oil, potatoes, garlic, salt, and flours. Mix on medium speed for 15 minutes.
    3. 3. Turn the dough out into an oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 1/2 hours, or until doubled in size.
    4. 4. Punch it down and let it rise again for 1 hour. Punch it down again and cut the dough in half. Shape each loaf into a ball, place them on a baking sheet, and let them rise for 45 minutes, or until nice and poofy.
    5. 5. Preheat the oven to 400°F.
    6. 6. Brush the loaves with olive oil and sprinkle them with a wee bit of salt and some rosemary. Cut a big slash across the top of each and bake for about 45 minutes, or until the loaves are a nice rich brown and sound hollow when tapped. Let cool on a wire rack. Never refrigerate!

    From Duff Bakes: Think and Bake Like a Pro at Home by Duff Goldman and Sara Gonzales. Copyright © 2015 by Duff Goldman. Buy the book from HarperCollins or from Amazon. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

    Roasted Garlic Potato Bread Recipe

    This is greatness. I got this recipe from my cousin Barry who volunteers at various soup kitchens all over town. His speciality is breads and this is one he perfected for his bread maker. We love it and can't get cnough of it. Read more Hope you like it as much as we do. See less

    • side
    • abm
    • bread
    • roasted
    • garlic
    • potato
    • potatoey
    • garlicky
    • buttery
    • roated
    • bread machine
    • side
    • abm
    • bread
    • roasted
    • garlic
    • potato
    • potatoey
    • garlicky
    • buttery
    • roated
    • bread machine

    Schedule your weekly meals and get auto-generated shopping lists.

    • 1-1/4 cups water
    • 3 tablespoons butter
    • 1 egg
    • 4 cups bread flour
    • 2/3 cup dry roasted garlic mashed potato mix
    • 1 tablespoon sugar
    • 1-1/2 teaspoons salt
    • 2-1/2 teaspoons bread machine yeast


    • 1-1/4 cups watershopping list
    • 3 tablespoons buttershopping list
    • 1 eggshopping list
    • 4 cups bread flourshopping list
    • 2/3 cup dry roasted garlic mashed potato mix shopping list
    • 1 tablespoon sugarshopping list
    • 1-1/2 teaspoons saltshopping list
    • 2-1/2 teaspoons bread machine yeastshopping list

    How to make it

    • Measure all ingredients carefully into bread machine in order recommended by manufacturer.
    • Select basic white bread cycle and medium crust color.
    • Do not use delay cycles.
    • Remove baked bread from pan and cool on wire rack.
    People Who Like This Dish 3

    The Cook

    • 1-1/2 cups (225g) Prepared Mashed Potatoes
    • 2 each (110g) Large Eggs
    • 1/3 cup (80ml) Vegetable Oil
    • ¾ cup (180ml) Whole Milk
    • ½ cup (45g) Grated Irish Cheddar (White Cheddar can be subbed)
    • ½ teaspoon (1g) Garlic Powder
    • 3-1/4 cup (416g) All Purpose Flour
    • 1-½ tablespoons (2g) Baking Powder
    • 1 teaspoon (1g) Sea Salt
    1. In a large bowl, combine the potatoes, eggs, oil, milk, cheese, and garlic powder.
    2. In a separate bowl combine the flour, baking powder, and salt.
    3. Combine the wet and dry ingredients until a dough is formed. Lightly flour the countertop and gently knead the dough.
    4. Gather the dough into a smooth ball and it into a lightly oiled cast-iron skillet.
    5. With a sharp knife cut a line down the top of the dough. Place the dough into the oven and bake for 45-55 minutes.
    6. Remove the bread from the oven and allow it to cool for 10 minutes on a wire rack.
    7. Allow the bread to cool for about 10 minutes.
    8. Serve with butter, fruit preserves, honey, whatever you like.