Potato Dutch Oven Bread
Potato Dutch Oven Bread is a rustic, delicious loaf that combines mashed potatoes with basic bread ingredients to create a soft, flavorful crumb and a beautifully crispy crust. Made by baking in a preheated Dutch oven, this bread turns out just like the kind you'd find at a bakery—crusty on the outside and tender on the inside.The addition of potatoes not only adds flavor but also gives the bread a unique moist texture. Perfect for everything from soups to sandwiches, this easy-to-make bread will quickly become a staple in your kitchen.
Equipment
- 1 Dutch Oven (6-quart)
- 1 Mixing Bowl (for dough)
- 1 Small Bowl (for yeast mixture)
- 1 Wooden Spoon or Spatula (for stirring)
- 1 Parchment Paper (optional, for easy bread removal)
- 1 Cooling Rack (optional, for cooling the bread)
- Measuring Cups & Spoons (for ingredients)
Ingredients
- 2 cups mashed potatoes preferably cooled
- 3 cups all-purpose flour
- 1 cup warm water
- 2 teaspoons active dry yeast
- 2 tablespoons olive oil or melted butter
- 1 tablespoon honey
- 1 ½ teaspoons salt
Instructions
- Prepare the Yeast: In a small bowl, combine the warm water and honey. Sprinkle the yeast over the water and let it sit for 5-10 minutes, or until it becomes frothy.
- Mix the Dough: In a large mixing bowl, combine the mashed potatoes, olive oil, and salt. Pour in the yeast mixture and stir. Gradually add the flour, one cup at a time, stirring until a soft dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic.
- Let the Dough Rise: Place the dough in a greased bowl, cover it with a clean towel, and let it rise for 1 to 1.5 hours, or until it has doubled in size.
- Shape the Dough: Punch down the dough and shape it into a round loaf. Tuck the edges under to form a tight round shape.
- Preheat the Dutch Oven: While the dough is resting, place your Dutch oven (with the lid on) in the oven and preheat to 450°F (230°C) for about 20 minutes.
- Bake the Bread: Carefully remove the hot Dutch oven from the oven and line it with parchment paper. Place the dough into the Dutch oven, score the top with a sharp knife, then cover with the lid and bake for 30 minutes.
- Finish Baking: After 30 minutes, remove the lid and continue baking for another 10-15 minutes until the crust is golden brown and the bread sounds hollow when tapped.
- Cool: Let the bread cool on a cooling rack for at least 15 minutes before slicing.
Notes
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the bread for up to 2 months. Slice before freezing for easy use.
- Flour Variations: For a heartier loaf, you can substitute part of the all-purpose flour with whole wheat flour.
- Add-ins: For added flavor, consider mixing in herbs like rosemary, garlic, or a bit of grated cheese into the dough.
- Dutch Oven Size: A 6-quart Dutch oven is ideal for this recipe. If you’re using a smaller one, you might need to shape the dough into a smaller loaf.