Fluffy Potato Brioche Bread Recipe

Soft Potato Brioche Bread Recipe

Category: Yeasted Breads
Servings: 8

Ingredients

Instructions

1. Prepare the Potatoes:
   Begin by boiling the potatoes in unsalted water for 30 to 40 minutes, depending on their size, until tender. Once cooked, drain them, peel, and cut them into slices. Using a fork, mash the potatoes well.

2. Combine Dry Ingredients:
   In the bowl of a stand mixer, combine half of the Manitoba flour (150g) with the mashed potatoes. Crumble the fresh yeast and add it to the mixture. Pour in the whole milk, mixing until the dough comes together into a smooth consistency.

3. Add Wet Ingredients:
   Next, incorporate the egg and sugar, mixing until fully absorbed into the dough. Gradually add the remaining 150g of flour, one tablespoon at a time, continuing to knead the dough.

4. Add Butter:
   Once the flour is fully incorporated, pour in the melted butter (ensure it’s cooled). Switch to the dough hook on your stand mixer and knead the dough on medium speed for about 10 minutes. The dough should be smooth, elastic, and well-formed.

5. Let the Dough Rise:
   Lightly oil a large bowl and rub a little oil on your hands. Transfer the dough to the bowl, shaping it into a ball. Cover the bowl with plastic wrap and let the dough rise for about 1 hour, or until it has doubled in size.

6. Shape the Dough:
   Once the dough has risen, turn it out onto a floured work surface. Gently deflate the dough with your fingers and roll it out with a rolling pin into a rectangle measuring approximately 30×25 cm. Using a knife, cut the rectangle lengthwise into three equal strips.

7. Form the Braid:
   Roll each strip into a long cord, starting from the longer side of the rectangle. Once you have three cords, begin braiding them starting from the center. Alternate folding the outer cords towards the center, first one side, then the other, until you reach the end of the first side. Repeat the same braiding technique on the other side.

8. Second Proofing:
   Once your braid is shaped, place it on a baking tray lined with parchment paper. Cover it with a clean kitchen towel and let it rest for 30 minutes for the dough to rise.

9. Preheat the Oven:
   While the dough is rising, preheat your oven to 180°C (350°F) on static (conventional) heat.

10. Brush with Milk:
    After the second rise, gently brush the top of the dough with a little milk using a pastry brush.

11. Bake:
    Place the loaf in the preheated oven and bake for about 30 minutes. If the top begins to brown too quickly, cover it with a piece of aluminum foil during the last 10 minutes of baking.

12. Cool and Serve:
    Once baked, remove the bread from the oven and transfer it to a wire rack to cool. After it has cooled slightly, cover the loaf with two clean kitchen towels to preserve its softness.

Enjoy this soft, fluffy potato brioche bread as a delicious breakfast, snack, or accompaniment to your favorite meals!

Nutritional Information (Approx.)
Calories: 200 per slice (varies based on portion size)
Protein: 4g
Carbohydrates: 30g
Fats: 7g
Fiber: 2g
Sugar: 4g
Sodium: 150mg

This soft potato brioche is perfect for those who enjoy a tender, flavorful bread with a light texture. Ideal for breakfast, lunch, or simply enjoying with a cup of tea or coffee.