Ingredients

The following ingredients have 4 Servings
  • 3 cups strong bread flour (, spooned & leveled, see note 1 (420 grams))
  • 1 tablespoon granulated sugar
  • 1½ teaspoons salt (, see note 2)
  • 2¼ teaspoons instant yeast (, see note 3 (7 grams))
  • 2 cups mashed potatoes (, see note 4)
  • 1 tablespoon olive oil (, see note 5 (optional))
  • ⅓ cup lukewarm water (, see note 6 (70-80 milliliters))

Instruction

  • For stand mixer with hook attachment: In a bowl of your stand mixer, add flour, sugar, salt and yeast. Mix well with a wooden spoon. Add mashed potatoes and turn on the mixer for a minute. Slowly, pour in water and oil. Knead for about 3-4 minutes, or until well combined.
  • For hand-kneading: In a large bowl, combine flour, sugar, salt and yeast. Mix well. Add mashed potatoes. With your hands, combine everything together, until you get crumb-like texture. Add water and oil and form into a dough. Transfer the dough onto a clean, lightly-floured work top and knead for 5-7 minutes. Spray the same bowl with some oil and place the dough back in (no need to wash it).
  • For both: Cover the bowl with a plastic foil and a clean kitchen towel. Transfer it to the warmest place in your house and let it rise (proof) until doubled in size, about 60 minutes (see note 7).
  • When ready, transfer the dough onto a well-floured work top and knead several times to get a smooth loaf. Shape the loaf into a long sausage.
  • Place it onto a baking tray lined with baking parchment. Make several cuts with a knife on top and sprinkle with flour. Cover with a clean kitchen towel and let it rise for about 20 minutes. At the same time, turn on the oven and preheat it to 400 Fahrenheit (200 Celsius).
  • Bake for 35 minutes or until the crust is hard, has nice brown color and if you knock on the bottom of the loaf you hear a hollow sound.
  • Cool down before slicing.