Potato Bread

The first time I tried this recipe, I failed terribly. The yeast did not react with the sugar syrup at all and the dough refused to rise. I had to throw all the dough into the bin which made me feel so so horrible for wasting all the ingredients that are so precious.

It took me a while to get over this failure. I had to think hard about why it went wrong and where. Finally, I decided to try again. This time round, I took care to mash the potatoes really well and get the yeast to start reacting in the water mixture. Once these two started to look right, I knew the rest of the bread is on its way.

The smell of yeast – you can always trust your sense of smell to know when it is starting to resopnd to you!


  • Floury potato (yukon, russet): 500g, peeled
  • Active dry yeast: 7g (1 tbsp)
  • Sugar: 1 tsp
  • Lukewarm water: 60ml + 250ml
  • Plain flour: 4.5 cups
  • Salt: 1 tsp
  • Milk powder: 2 tbsp
  • Chive: 1/2 cup, chopped
  • Egg white mixture: 1 egg white + 2 tsp cold water
  • Almond slices: 1/2 cup


  1. Steam potatoes for 15min. Mash and keep warm.
  2. Combine yeast with sugar and 60ml water. Leave to proof for 10min.
  3. Sift 3.5 cups of plain flour, salt and milk powder into a mixing bowl.
  4. Mix in chives and mashed potatoes using a fork.
  5. Mix in yeast mixture, remaining 250ml water and remaining 1 cup of plain flour.
  6. Knead to form into a dough. Turn out onto a floured surface. Knead for another 5min.
  7. Place in greased bowl. Grease top of dough. Cover and leave to rise for 1hr.
  8. Use your hand to punch into the dough to release the air in it. Knead into 12 balls. Place in a round baking tray on a greased baking paper. Leave to proof for another 45min.
  9. Preheat oven at 210 degrees Celsius. Brush top of dough balls with egg white mixture.
  10. Sprinkle with almond slices. Bake 15min till golden brown and well-risen.

1 big loaf of 12 balls

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