Imagine sinking your teeth into a slice of warm, pillowy bread that's so soft it practically melts in your mouth - welcome to the world of Polish Potato Bread! This traditional recipe isn't just another bread; it's a culinary journey that transforms humble potatoes into a golden, irresistible loaf that will make your kitchen smell like a European bakery. Whether you're a seasoned baker or a curious home cook, this Kartoflany Chleb will revolutionize your bread-making skills and transport your taste buds straight to the heart of Poland.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Polish
Serves: 1 loaf
Ingredients
- 2 cups mashed potatoes
- 1/4 cup melted butter
- 1/4 cup sugar
- 1 teaspoon salt
- 1 packet active dry yeast
- 1/2 cup warm water
- 3-4 cups all-purpose flour
Instructions
- In a small bowl, dissolve the active dry yeast in warm water (around 110°F). Let it sit for 5-10 minutes until it becomes frothy and activated.
- In a large mixing bowl, combine the mashed potatoes, melted butter, sugar, and salt. Mix thoroughly until the ingredients are well incorporated.
- Pour the activated yeast mixture into the potato mixture and stir until completely combined.
- Gradually add flour, one cup at a time, mixing with a wooden spoon or electric mixer until a soft, slightly sticky dough forms. You may not need all 4 cups of flour, so add carefully.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft but not too sticky.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for about 1 hour or until doubled in size.
- Punch down the risen dough and shape it into a loaf. Place in a greased 9x5 inch loaf pan.
- Cover the loaf and let it rise again for 30-45 minutes until it has risen just above the pan's edges.
- Preheat the oven to 375°F (190°C).
- Optional: Brush the top of the loaf with beaten egg or melted butter for a golden crust.
- Bake for 30-35 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove from oven and let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Tips
- Use room temperature mashed potatoes for the best texture and even mixing.
- Ensure your yeast is fresh and activate it in water that's precisely 110°F - too hot will kill the yeast, too cold won't activate it.
- Don't rush the rising process; warm, draft-free areas are crucial for perfect bread development.
- When kneading, aim for a smooth, elastic dough that springs back when gently pressed.
- For an extra golden crust, use an egg wash or melted butter before baking.
- Let the bread cool completely before slicing to maintain its moisture and structure.
- Store in an airtight container and consume within 3-4 days for maximum freshness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 4g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
