This potato bread recipe has become a family favorite!

Ingredients

• 1.2 kg All-Purpose Flour (sifted, for the dough)
• 15 g Salt (fine sea salt, for the dough)
• 1 kg Boiled Potatoes (peeled and mashed)
• 1 L Milk (whole milk, room temperature)
• 200 g Dry Yeast (active dry yeast)
• 10 g Granulated Sugar (helps activate the yeast)
• 6 cloves Garlic (minced)
• 20 g Worcestershire Sauce (liquid, adds umami)
• 26 g Dijon Mustard (smooth mustard)
• 100 g Fresh Parsley (chopped)
• 30 g Water (for the sauce)
• 100 ml Ground Black Pepper (freshly ground)
• 5 g Salt (for the sauce)
• 5 g Cooking Oil (neutral oil (vegetable or canola))

Instructions

1. Combine Dry Ingredients and Activate Yeast

   In a large mixing bowl, whisk together the flour, 15 g salt, and granulated sugar. In a separate cup, dissolve the dry yeast in warm milk (about 38 °C) and let sit for 5 minutes until foamy. Add the mashed boiled potatoes, then pour the yeast‑milk mixture into the dry ingredients and stir until a shaggy dough forms.

   Time: PT15M

2. Rest the Dough

   Cover the bowl tightly with plastic wrap and let the dough rest at room temperature (about 25 °C) for 45 minutes. This rest allows the gluten to relax and the yeast to begin rising.

   Time: PT45M

   Temperature: 25°C

3. Cook the Bread on Medium Heat

   Heat the cooking oil in a large skillet over medium heat (≈180 °C). Divide the rested dough into 8 equal portions, shape each into a flat round about 1 cm thick, and place them in the hot skillet. Cook 5 minutes per side, or until golden brown and cooked through, totaling about 10 minutes.

   Time: PT10M

   Temperature: Medium heat (≈180°C)

4. Prepare the Worcestershire Garlic Sauce

   In a saucepan, heat a splash of oil over medium heat. Add the minced garlic and sauté for 30 seconds. Stir in the Worcestershire sauce, Dijon mustard, chopped parsley, water, ground black pepper, and the additional 5 g salt. Cook, stirring constantly, for about 1 minute until the sauce thickens slightly.

   Time: PT1M

   Temperature: Medium heat (≈150°C)

5. Combine and Serve

   Transfer the cooked bread rounds to the saucepan, toss gently to coat each piece with the sauce, and serve immediately while hot.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

45 g

Fat

5 g

Fiber

3 g