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Best ever milk bread loaf with potato flavour! This soft and fluffy everyday bread loaf using active sourdough starter is the new rising star. Best bread base for sandwich or toast. You must try it!

If you like potato dishes in anyway, you must try this Potato Milk Bread Loaf with natural yeast. Sweet potato bread is very common in bakery but I guess not as much for potato bread. For me, there are no boundary in create and incorporate new flavour in my daily meal as long as it doesn’t sounds too weird! This potato bread is full of flavour, not to say it has the most wonderful crust and lightest texture.

Don’t be afraid when you heard of recipes using sourdough starter. They are not difficult to make. Give it a little patience for the daily feed and observe how it grow. Once your sourdough starter is mature and ready to use, the fun part begin. You can enjoy any types of bakery using this natural wild yeast.

Now let me show you how to make this beautiful potato milk bread using your own sourdough starter/levain.

LET’S LOOK AT WHAT YOU NEED TO MAKE SOURDOUGH POTATO MILK BREAD LOAF!

• Potatoes
• Olive oil
• Bread flour
• Egg
• Sugar – I use raw sugar
• Milk
• Salt
• Levain (100% hydration)
• Softened unsalted butter

HOW TO MAKE SOURDOUGH POTATO MILK BREAD LOAF

Making sourdough milk bread is pretty similar with making regular milk bread but with an addition of levain replacing tangzhong and commercial yeast. The fermentation time is slightly longer but you definitely able to get the bread out of oven on the same day if you have the right active levain and proof the dough at the right temperature which is around 28-30°C.

HERE’S THE STEP BY STEP INSTRUCTIONS OF MAKING SOURDOUGH MILK BREAD

REFRESH YOUR STARTER/LEVAIN

Refresh your starter/levain the night before or first thing in the morning as it takes 5-12 hours to ferment depending on your room temperature. It should be close to triple in volume as per picture.

GATHERS ALL INGREDIENTS

Combine bread flour, egg, sugar, milk and salt in a large bowl. Knead until mixture is combined and form a dough. Cover with plastic wrap and let it rest for 30 minutes.

I highly recommend using unbleached bread flour for milk bread with a higher protein content to help with gluten development. It gives your bread a higher rise compared to all- purpose flour.

COOK POTATO

Peel potatoes skin and cut them into cubes. Cook in boiled salt water for 10 minutes or until soft. Mash potatoes using a fork or potato masher. Add a tablespoon of olive oil.

ADD MASHED POTATO

Add mashed potato together with the dough. Beat until mixture is well incorporated.

ADD LEVAIN AND BUTTER

Add active starter to the dough and use a stand mixer to beat until well combined. It should form into a dough ball. Add soften room temperature butter at last and beat on high speed for 5 minutes or until dough is smooth, shiny and elastic. This is a very sticky dough so do not attempt to add more flour.

PROOF DOUGH

Transfer dough to a greased bowl and let’s proof until doubled in size. About 2 hours at my scenario.

SHAPING THE DOUGH

FINAL PROOF AND BAKING

Let’s proof at a warm place for a further 2 hours.

Wash with egg wash and bake at 180°C for 30 minutes.

Thanks for stopping by!

Did you make this recipe? I’d love to hear how it went in the comments below. Snap a photo and tag @dreamtocookblog with #dreamtocook❤ if you have an Instagram account. I love seeing your creations!

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MADE THIS RECIPE AND LOVE IT?

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RECIPE

Best ever milk bread loaf with potato flavour! This soft and fluffy everyday bread loaf using active sourdough starter is the new rising star. Best bread base for sandwich or toast. You must try it!

	SOURDOUGH POTATO MILK BREAD LOAF
Prep time: 40 minutes TOTAL TIME: 5 HOURS 10 MINUTES	cooking time: 30 minutes	serve: 1 LOAF/10 SLICES
INGREDIENTS: – 1 cup cooked mashed potato, 2 medium size potatoes – 1 tbsp olive oil – 3 cups bread flour – 1 large egg – 25g sugar – 80g milk – 5g salt – 250g levain (100% hydration) – 25g softened butter

INSTRUCTIONS

– Combine flour, egg, sugar, milk and salt in a bread mixer. Knead until it form a dough. – Wrap the dough with plastic wrap and let it rest for 30 minutes. If the weather is warm, store it in the refrigerator. – Peel potatoes skin and cut them into cubes. Cook in boiled salt water for 10 minutes or until soft. Mash potatoes using a fork or potato masher. Add a tablespoon of olive oil, mix well with a spoon and set aside to cool down. – Add mashed potato to the dough mixture, beat on high speed for 1-2 minutes until mixture is well combined. The dough mixture will be quite runny which is normal. If mixture is too wet add 1 tbsp of flour at a time and test again. Dough should hold together like a soft ball. Do not attempt to add more flour as this will dry out the bread. – Add levain in the mixture, beat until mixture is well combined. – Add butter and beat in a stand mixer for around 5 minutes or until dough is smooth, shiny and elastic. – Perform a windowpane test. If the dough stretches without breaking into a thin surface that you can see through, it is good to go. – Transfer dough to a greased bowl and let’s proof for 2 hours or until doubled in size. – Punch down dough to release air bubbles. Wet your hands and transfer dough to a lightly flour surface. Divide dough into 3 equal portions using a dough cutter. You are handling a very sticky dough so wet your hands whenever required. – Take one of the dough and gently press it down and stretch it to a rectangle. Roll it up from the short end into a log. Place the dough in the greased loaf pan. Repeat the remaining 2 dough. – Cover with plastic wrap and let it rest for 2 hours in a warm place until doubled in size. – Brush the dough with egg wash. Bake it in the preheated oven at 180°C for 30 minutes. – Apply butter on the bread surface. Let it cool down in the pan for 5-10 minutes and remove the bread and place on a cooling rack to cool down. Slice and enjoy!

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