German Potato Bread (Kartoffelbrot)

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Peel potatoes and cut into 6 pieces each. Cook in unsalted water until tender. Drain, reserving the water. Place the potatoes back over low heat for several minutes, shaking the pan to steam dry, or ausdampfen . Cool and mash or rice the potatoes.

3. Step 3

   Dissolve the yeast in 1/4 cup (60 milliliters) of lukewarm potato water and proof for 10 minutes in a warm spot, or until bubbles form.

4. Step 4

   In the bowl of a stand mixer, combine mashed or riced potatoes , oil, and proofed yeast until smooth. Add the flour and salt and mix with the paddle attachment for 3 minutes on low. Switch to the dough hook and knead for 11 minutes. It will look like it is not going to become bread dough at first; just be patient.

5. Step 5

   Knead for a minute on a floured work surface, until dough is smooth and just slightly tacky. Place in an oiled bowl, turning once to coat. Cover the bowl and let the dough rise in a warm place for 30 minutes.

6. Step 6

   Heat oven to 450 F with a baking stone on the middle rack for 30 minutes to 1 hour before baking. Place an old baking pan on the bottom rack, ready for water to create steam.

7. Step 7

   Shape dough into a boule, or round loaf, by flattening slightly, then pulling the edges together and pinching closed. Place the loaf, seam-side down, on a floured, cloth-lined bowl. Fold the edges of the cloth over the loaf and let rise for 20 to 30 more minutes.

8. Step 8

   Unmold the bread onto a peel or the back of a cookie sheet dusted with cornmeal , seam-side up (seam-side down produces a smooth-topped loaf). Shove the loaf onto the baking stone in the oven and close the door, quickly.

9. Step 9

   Bake for a total of 45 to 50 minutes, or until internal temperature is 190 F. Use steam in the first 5 minutes. Cool bread for 20 minutes or more before slicing. 

10. Step 10

    Enjoy!