Easy Baked Potato Sourdough Bread
A flavorful, hearty loaf that combines the depth of sourdough with the creaminess of mashed potatoes for a unique and delicious bread.
Ingredients
Main Ingredients
- 2 cups Sourdough starter Active, bubbly starter preferred
- 1 cup Mashed baked potatoes Use leftover potatoes or freshly baked ones
- 3 cups All-purpose flour Can substitute with whole wheat for added flavor
- 1 cup Water Warm water helps with yeast activation
- 2 teaspoons Salt Enhances flavor
- 1 tablespoon Sugar Feeds the yeast for better rise
- 1 tablespoon Olive oil Adds richness to the dough
Instructions
Preparation
- In a large mixing bowl, combine the sourdough starter and mashed potatoes.
- Gradually add the water, mixing until well combined.
- Stir in the flour, salt, and sugar until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for about 4-6 hours or until doubled in size.
- Preheat the oven to 450°F (230°C).
- Shape the risen dough into a loaf and place it in a greased loaf pan.
- Let it rest for 30 minutes while the oven heats.
- Bake for 30-35 minutes or until the top is golden brown and the bread sounds hollow when tapped.
- Allow to cool before slicing.
Notes
Use warm water (around 100°F or 37°C) to activate the yeast effectively. For an extra crusty loaf, place a pan of water in the oven while baking for steam.