Although I have made a few modifications (mainly technique), this bread comes from the pages of one of my favorite cookbooks, Baking with Julia, (Julia Child that is) written by Dorie Greenspan. Julia was and continues to be such an inspiration to the world of cooking and thank you Dorie for this collaboration.
I have to say, I have made this bread more than any other bread because of it’s ease, and for the delicious moist and tender crumb. It is the mashed potato that gives this bread it’s wonderful texture.
This versatile bread is great on it’s own, however, try it with some butter and jam, dipping it in a nice fruity extra virgin olive oil, or making avocado toast with it.
No matter how you slice it, you won’t be dissapointed!





Ingredients
- 1 1/2 lbs russet potatoes (about 3)
- 4 tsp salt
- 1/2 cup of tepid reserved potato water (80°-90°)
- 1 tbs active dry yeast
- 2 tbs extra-virgin olive oil
- 4 3/4 cups unbleached flour
Directions
- Peel potatoes and cut them into quarters. Cook potatoes in a pot with enough water to just cover and add 2 teaspoon of salt. Boil potatoes until they are tender and soft all the way through. Reserve 1/2 cup of potato water with a glass measuring cup. Drain potatoes and spread them on a sheet pan and allow to cool and air dry for about 20-30 minutes. It is important that potatoes be dry. I mash the potatoes through a potato ricer, however, you can mash potatoes right in the mixing bowl of a KitchenAide using a paddle attachment or in a food processor.
- In small bowl or measuring cup, dissolve yeast in potato water and allow to rest until it becomes creamy. If the water has cooled, place it in the microwave for a few seconds until desired temp (80-90°) before adding yeast.
- With mixer on low speed, add dissolved yeast and olive oil to mashed potato and mix with paddle attachment until liquid is well incorporated.
- Replace paddle attachment with dough hook and while on low speed, add flour and the remaining 2 teaspoons of salt and mix for about 2-3 minutes and then increase to a medium speed for 11 minutes. The dough will look kind of dry at first but will come together. Dough will eventually clean the sides of bowl and will look done but keep beating for a full 11 minutes.
- First Rise: Remove dough hook and cover bowl with plastic wrap (I use a plastic shower cap) and allow dough to rise at room temperature for about 20-30 minutes. Dough will not have doubled in size but will have risen slightly.
- Position a rack at the bottom of the oven with a baking or pizza stone on it and preheat the oven to 375 degrees. Line a sheet pan with a clean kitchen towel, dusting it with flour and set aside until dough is ready for final rise. Have a spray bottle with fresh water ready.
- Shaping the Dough: Return the dough onto a lightly floured surface and cut the dough in half using a dough scraper or knife. Shape each half into a ball and flatten slightly with your fingers to form an oval disc. Pull the edge of dough furthest from you, stretching slightly and roll it toward you and onto itself to form a torpedo or football shape. You can rock the dough back and forth gently to taper the ends. Generously, dust the seam side of dough with flour.
- Second Rise: Lay each loaf seam side down on the towel-lined sheet pan and dust dough with flour and cover with edges of towel or with use another towel. Allow to rise for about 20 minutes.
- Baking the bread: When ready, gently pick up each loaf seam side up on a floured peel or you can use the back of baking sheet pan. Spray the sides of the oven walls generously to create steam and close oven door. Transfer the breads by sliding them off the peel or baking sheet. Spray the oven one more time and bake for 45 to 50 minutes or until golden brown. The loaves should sound hollow when tapped at the bottom. Temperature should read 200° when digital thermometer is inserted into the center of the loaves. Cool loaves on a wire rack and wait at least 20 minutes before slicing into bread. This will be hard to do, as the smell will tempt you, but be patient.
- Get your butter and jam ready!
- Storage: Once cut, bread will keep up to 2 days cut side down on a cutting board or wrap airtight and freeze for up to a month.