Description

This gluten-free potato bread features an exceptionally soft, moist, and pillowy crumb, thanks to the addition of mashed potatoes in the dough. The loaf bakes to a beautiful golden-brown, finished with a savory topping of coarse sea salt and fresh parsley. Each slice offers a tender texture and a subtle, comforting flavor that pairs well with both sweet and savory accompaniments. This recipe yields a beautiful pull-apart style loaf, perfect for sharing.

Ingredients

For the Bread:
* 1 medium Russet potato (about 200g), peeled and cubed
* 1 cup (240ml) whole milk, warmed to 110°F (43°C)
* 2 1/4 tsp (1 packet) active dry yeast
* 2 tbsp granulated sugar
* 3 1/2 cups (490g) all-purpose gluten-free flour blend (with xanthan gum)
* 1 1/2 tsp salt
* 2 large eggs, at room temperature
* 1/4 cup (57g) unsalted butter, melted and cooled
For the Topping:
* 1 large egg, beaten (for egg wash)
* 1 tsp coarse sea salt
* 1 tbsp fresh parsley, finely chopped

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Instructions

Place the cubed potato in a small saucepan and cover with water. Bring to a boil and cook until very tender, about 15-20 minutes. Drain, reserving 1/4 cup of the potato water. Mash the potato until completely smooth and set aside to cool.
In a small bowl, combine the warm milk, reserved warm potato water, sugar, and yeast. Let it sit for 5-10 minutes until the mixture is foamy.
In the bowl of a stand mixer fitted with the paddle attachment, whisk together the gluten-free flour blend and salt.
Add the yeast mixture, mashed potato, 2 eggs, and melted butter to the dry ingredients. Mix on low speed until combined, then increase to medium speed and beat for 3-4 minutes. The dough will be very soft and sticky.
Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place for 1 to 1.5 hours, or until it has nearly doubled in size.
Grease a 9×5 inch loaf pan. Gently deflate the dough and divide it into 8 equal portions. Roll each portion into a smooth ball and arrange them in two rows of four in the prepared loaf pan.
Cover the pan loosely with plastic wrap and let it rise for another 30-45 minutes, until puffy.
Preheat your oven to 375°F (190°C).
Gently brush the top of the loaf with the beaten egg wash. Sprinkle evenly with coarse sea salt and chopped fresh parsley.
Bake for 35-40 minutes, or until the top is deep golden brown and an instant-read thermometer inserted into the center registers 200°F (93°C). If the top browns too quickly, tent it loosely with foil.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.

Notes

Ensure your gluten-free flour blend contains xanthan gum, as it is crucial for structure.

The dough for this bread is meant to be very sticky; avoid adding extra flour.

Using a starchy potato like a Russet will yield the fluffiest results.

For a dairy-free version, use unsweetened almond or soy milk and a plant-based butter.

Store the cooled bread in an airtight container at room temperature for up to 3 days.

Prep Time: 25 minutes
Cook Time: 40 minutes

Nutrition

Calories: 210 kcal
Fat: 6 g
Carbohydrates: 34 g
Protein: 5 g