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Do you dare to make a bread with potato?

When you see how the crumb looks you can't stand the desire to try it.


By Sandra Casas Cano 


Oops, yeah! Another bread! I told you I'd fanatized me after I made the Tigre Bread that I passed to them, didn't I?

Well, I know it sounds weird to put potato in a non-food preparation, but whoever tasted cinnamon rolls know how rich they are, and their dough also has potato. That's why I encouraged myself with this bread. Also, seeing the crumb I could not wait to do it later.

Result: a wet crumb, a high bread and richer than the one bought in slices, made with common ingredients. As it is a little sweet, I eat it in my breakfasts or snacks with honey. They're going to be surprised, I promise!

I'm just going to recommend a change: lower the amount of yeast. I thought it was a lot and I think it could be diminished because it leaves quite quickly and, in the oven, if the preparation exceeds the edge of the mold (as the recipe says) you can overflow, drop the dough and flatten the bread.

Now yes, get to work.


  • Potato (boiled, drained and well stepped) 115g
  • Eggs 2
  • Butter ointment 110g
  • Salt 5g
  • Sugar 100g
  • Warm milk 120 cc
  • Yeast 40g (I would put 25g)
  • Flour 000 420g


  1. Make a sponge with warm milk, 2 tbsp sugar, a little flour and yeast. Let stand until bubbles (about 15 minutes).
  2. Meanwhile, step on the potato in hot and add the butter to it, mix and let warm. Place it in a mixer along with salt and eggs. Mix.
  3. Add to the potato mixture the rest of the sugar, flour and sponge. Mix. If the dough is still very sticky add a few extra spoons of flour to it (if it sticks but barely, it's okay: it will be a moist and tender dough).
  4. Knead for about eight minutes. Dump the dough over the floured countertop, bollar and place it in an oiled bowl. Lid it and leave to double the volume.
  5. Degassing. Roll out the dough into a rectangular shape, as well as the length of the mold where we are going to cook it. Roll the dough and place it in the butter pan. I used one 26cm long x 9cm wide x 10cm high (could have been a little longer quietly).
  6. Leave to leaven again until 1 cm above the edge of the mold.
  7. Cook in the oven at 190ºC for 25 to 35 minutes or until the internal temperature is 87ºC and the crust is golden brown.
  8. Remove from oven, allow to cool about 5 minutes and transfer to a rack to cool completely.

Publication Date: 04/02/2019

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By: Elena 30 December, 2019

Hola, hice el pan de papas y estaba muy rico. Usé sólo 25g de levadura fresca y fue suficiente y amasé durante 15 minutos. Lo voy a volver a hacer pero reemplazando la manteca por aceite neutro, por el colesterol.

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