2 hours ¦ 2 bread loaf pans ¦ difficulty
This potato walnut bread recipe is a hit !
This bread is tasty, easy to prepare and remains soft for several days. Delicious, healthy and gives you a lot of energy.
- 250 gr. potatoes
- 575 gr. of bread flour or all-purpose flour
- 25 gr. fresh yeast or 7 gr. dry yeast
- 150 ml. warm milk
- 150 ml. warm water
- 1 teaspoon honey
- 1½ teaspoon salt
- ½ teaspoon nutmeg
- 50 gr. chopped walnuts
- all-purpose flour for kneading
- 2 bread loaf pans 8 inch. x 4 inch.
- parchment paper for baking or butter for pan
- 1 potato press or a grater
- clear plastic film for food
Wash and cook the whole potatoes with skin until soft. Once soft, drain the water, return them to the pot and put them back on the hot stove for two additional minutes until the water is completely evaporated. Then peel and pass them through a potato press while they are still hot, otherwise it will be very difficult to press them. If you do not have a potato press, you can use a fine grater.
While the potatoes are cooking, mix in a small bowl, warm water, honey, yeast and let it rest for approx. 15 minutes.
You can see that the yeast begins to have activity begins to grow and generates a lot of foam.
In large bowl, put the pressed potatoes, the previously sifted salt and flour, the warm milk, the activated yeast, nutmeg and start kneading until you get a soft, compact and uniform dough. Preferably knead it in a floured surface, because you will have more space to work.
Then, shape the dough into a ball and let it rests covered with transparent plastic film in a warm place until it has doubled in volume (approx. 60 minutes).
When the dough has doubled its volume, take the dough out from bowl, knead it again, add the chopped nuts and combine well, so that the nuts are well distributed.
Prepare the pans with baking paper or spread them with butter. Reserve.
Cut the dough into two equal parts and place each piece in each of the pans.
Preheat oven to 180ºC / 350ºF.
Let the dough rests again covered with plastic film in a warm place for approx. 30 minutes or until the dough has doubled its volume. Take care that the film does not touch the dough.
When the time is over, make a lengthwise cut in the center of each loaf with the help of a sharp knife or a pair of scissors. This ensures that the bread rises. Sprinkle flour on top and bake them for 60 minutes.
Take the breads out of the oven, unmold immediately and let them cool on a wire rack. We know that this is the hardest part of the recipe, but it is extremely important that you wait until they are cool.
Cut in slices and serve with butter and top with honey. Today we used “Fennel Honey from Tenerife“.
Enjoy and visit us next time !!!