This potato bread recipe has become a family favorite
This potato bread recipe has become a family favorite! is a medium Albanian recipe that serves 8. 250 calories per serving. Recipe by Cookrate - Dough Recipes on YouTube.
Prep: 1 hr | Cook: 11 min | Total: 1 hr 26 min
Cost: $6.29 total, $0.79 per serving
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
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
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
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)
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)
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
Dietary info: Vegetarian
Allergens: Gluten, Milk
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will affect texture)
- Instead of Salt: Kosher Salt (adjust amount)
- Instead of Boiled Potatoes: Mashed Sweet Potatoes
- Instead of Milk: Almond milk, Soy milk
- Instead of Dry Yeast: Instant yeast (same amount)
- Instead of Granulated Sugar: Honey (reduce amount)
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Worcestershire Sauce: Soy sauce (adjust flavor)
- Instead of Dijon Mustard: Yellow mustard
- Instead of Fresh Parsley: Cilantro
- Instead of Ground Black Pepper: White pepper
- Instead of Cooking Oil: Olive oil
Equipment Needed
- Large Mixing Bowl
- Wooden Spoon
- Stand Mixer with Dough Hook (optional)
- Plastic Wrap
- Large Skillet
- Saucepan
- Chef's Knife
- Cutting Board
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Resting the dough for 45 minutes to allow gluten relaxation and yeast activity.
- Cooking the bread on medium heat without burning the surface.
Chef Tips from the Video
- For extra fluffiness, replace 10 % of the all‑purpose flour with cake flour.
- A pinch of nutmeg in the dough adds a subtle aromatic note that pairs well with the Worcestershire sauce.
Troubleshooting
Dough is too dense and does not rise.
Check that the yeast is fresh and that the milk used to activate it was warm, not hot. Allow a longer rest (up to 1 hour) in a slightly warmer spot.
Bread pieces are burnt on the outside but raw inside.
Reduce the skillet heat to medium‑low and cover the pan for the last 2‑3 minutes to steam‑cook the interior.
Sauce is too watery.
Simmer the sauce a little longer, or add a teaspoon of cornstarch slurry (cornstarch mixed with cold water).
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked bread pieces on a tray, then transfer to a zip‑top bag; keep for up to 2 months.
Room temperature: Can sit at room temperature in a bread bag for 1 day.
Make-Ahead Tips
- The dough can be mixed a day ahead and kept covered in the refrigerator; bring to room temperature before cooking.
- The Worcestershire garlic sauce can be prepared up to 3 days in advance and reheated gently.
Frequently Asked Questions
What is the cultural significance and history of potato bread in Albanian cuisine?
Potato‑enriched breads have been a staple in Albanian households for generations, especially in mountainous regions where potatoes were abundant and wheat flour could be scarce. The addition of potatoes makes the bread softer and stretches the flour supply, reflecting a tradition of resourceful cooking.
What are the traditional regional variations of potato bread in Albanian cuisine?
In northern Albania, the dough is often flavored with feta cheese and herbs, while in the south, a sweeter version may include honey and raisins. Some families also add yogurt to the dough for extra tenderness.
What occasions or celebrations is potato bread traditionally associated with in Albanian culture?
Potato bread is commonly served at family gatherings, harvest festivals, and as a comforting dish during winter holidays. It is also a popular offering for guests arriving during the colder months.
How does potato bread fit into the broader Albanian cuisine tradition?
Albanian cuisine emphasizes simple, hearty dishes that make the most of locally grown staples. Potato bread embodies this philosophy by combining two pantry basics—potatoes and wheat flour—into a versatile loaf that can accompany soups, stews, or be enjoyed on its own.
What are the authentic traditional ingredients for Albanian potato bread versus acceptable substitutes?
Traditional ingredients include all‑purpose wheat flour, boiled potatoes, fresh milk, active dry yeast, and a pinch of salt. Acceptable substitutes are whole‑wheat flour (will make the bread denser), plant‑based milks, and instant yeast, though flavor and texture may vary slightly.
What other Albanian dishes pair well with potato bread and Worcestershire garlic sauce?
Potato bread pairs beautifully with traditional Albanian bean soups (fasule), grilled lamb kebabs, and simple vegetable stews. The tangy Worcestershire garlic sauce also complements fried cheese (djathë i skuqur) and roasted peppers.
What makes this potato bread with Worcestershire sauce special or unique in Albanian cuisine?
The combination of a soft, potato‑infused dough with a savory Worcestershire‑garlic sauce is a modern twist on a classic. The sauce adds umami depth that is not typical in traditional Albanian breads, creating a fusion of familiar comfort and bold flavor.
What are the most common mistakes to avoid when making potato bread with Worcestershire garlic sauce at home?
Common errors include using milk that is too hot (which kills the yeast), skipping the 45‑minute rest (resulting in a tough crumb), and cooking the bread on too high heat, which burns the exterior before the interior cooks through.
How do I know when the potato bread is done cooking on the skillet?
The bread should be golden‑brown on both sides and sound hollow when tapped. A quick internal temperature check will read about 190 °F (88 °C) if you have a kitchen thermometer.
What does the YouTube channel Cookrate - Dough Recipes specialize in?
The YouTube channel Cookrate - Dough Recipes focuses on step‑by‑step tutorials for a wide range of dough‑based dishes, from breads and pastries to savory flatbreads, emphasizing clear visuals, precise measurements, and practical home‑cook tips.
Last updated: August 26, 2026
