Potato Honey Bread

by

Drop

POSTED Mon, March 23, 2020

Serves

8

Total Time

230 MINS

Calories

334

Soft brown yeasted rolls with whole wheat flour, potato, and a touch of honey. Can be baked in a loaf pan if you prefer.

recipe-image

    INGREDIENTS


  • Potato icon
    Potato

    ½ cup (about 120 g)peeled

  • Water icon
    Water

    ¾ cup (about 180 g)warm

  • Active dried yeast icon
    Active dried yeast

    1 ½ teaspoons (about 6.08 g)

  • Honey icon
    Honey

    ¼ cup (about 110.88 g)

  • Unsalted butter icon
    Unsalted butter

    ¼ cup (about 76.03 g)softened

  • Egg icon
    Egg

    1 (about 50 g)

  • Salt icon
    Salt

    ½ teaspoon (about 3 g)

  • Whole wheat flour icon
    Whole wheat flour

    1 cup (about 129.6 g)

  • All purpose flour icon
    All purpose flour

    2 ½ cups (about 324 g)

    METHOD


  • 1. Add potato to a clean saucepan
  • 2. Boil until soft - 15 min
  • 3. Drain with sieve
  • 4. Mash with potato masher then set aside
  • 5. Add water, active dried yeast and honey to a clean large mixing bowl
  • 6. Whisk briefly until combined
  • 7. Let rest - 10 min
  • 8. Transfer vegetables to dough
  • 9. Add unsalted butter, egg and salt to the dough
  • 10. Mix until well combined
  • 11. Add whole wheat flour and all purpose flour to the dough
  • 12. Mix until well combined
  • 13. Knead until elastic - 10 min, dough hook
  • 14. Grease a clean large mixing bowl
  • 15. Transfer dough to large mixing bowl and cover
  • 16. Let rise - 2 hr
  • 17. Grease a clean round pan
  • 18. Turn out large mixing bowl on lightly-floured surface
  • 19. Form
  • 20. Transfer content of large mixing bowl to round pan and cover
  • 21. Let rise until doubled - 1 hr
  • 22. Pre-heat oven - 190°C
  • 23. Bake until golden brown - 25 min, 190°C
  • 24. Serve

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