Ingredients:

  • 1 cup (225g) russet potatoes, peeled and boiled
  • 2 tbsp (30g) unsalted butter, melted
  • 1/4 tsp (1.5g) salt
  • 3 1/2 cups (440g) bread flour
  • 2 1/4 tsp (7g) active dry yeast
  • 1 cup (240ml) warm water
  • 1 tbsp (12g) granulated sugar
  • 1 1/2 tsp (9g) salt

Instructions:

  1. Boil the potatoes until tender. Mash them thoroughly or pass them through a ricer while still hot. Stir in the melted butter and 1.5g salt until the mixture is smooth and creamy. Let it cool slightly until warm to the touch.
  2. Whisk the warm water, sugar, and yeast in a bowl and let it foam for approximately 5 minutes.
  3. Add the potato puree to the yeast mixture and stir until combined. Gradually fold in the bread flour and 9g salt.
  4. Knead the dough on a floured surface for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
  5. Place the dough in a greased bowl, cover, and let rise in a warm spot for 60 minutes or until doubled in size.
  6. Shape the dough into a round loaf and place inside a preheated Dutch oven.
  7. Bake covered at 450°F (230°C) for 20 minutes to build the crust, then uncover and bake for another 25-30 minutes until the crust is mahogany-colored and the internal temperature reaches 190-200°F.