Serious Eats: Recipes

Bread Baking: White Potato-Egg Sandwich Loaf

You may recognize the byline on this post. dbcurrie (Cookistry) is all over SE Talk and in the comments here, where you sorta get the sense that she's really into baking. Which is great, because she'll be joining us as a weekly bread-baking contributor. Please say howdya do and make her feel welcome! —The Mgmt.

[Photograph: Donna Currie]

I love to experiment with bread recipes, sometimes adding odd ingredients, sometimes messing with the technique, and sometimes just playing with the usual ingredients. I use semolina flour in most of my white breads because I like the depth of flavor it gives the loaf.

Tips on Making this Recipe...
by hand-kneading »
in a stand mixer »
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In this bread, instant mashed potatoes create a softer, fluffier texture. I almost always use them in dinner rolls for that reason. The instant potatoes I buy are little more than dehydrated cooked potatoes, with no strange preservatives, chemicals, or flavors. Oddly, they're the cheap store brand. The downside to this brand is that the potatoes are nuggets rather than flakes, so it takes them a little more time to hydrate than the flakes.

Most of the time, I add olive oil to my bread; this time I figured that the egg and yogurt fulfilled that role.

The resulting bread is a very pale yellow, and very soft and fluffy with just a hint of flavor from the egg.

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