Description
A delightful Sourdough Potato Chunk Bread with a crisp crust and fluffy interior, perfect for any occasion.
Ingredients
Scale
- 2 cups sourdough starter
- 1 cup warm water
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 cups potatoes, peeled and diced
- 1 tablespoon sugar
- 1 tablespoon olive oil
Instructions
- Mix the sourdough starter and warm water until combined, ensuring no lumps remain.
- Add the flour, salt, sugar, and olive oil to the mixture, stirring with a wooden spoon until a shaggy dough forms.
- Fold in the diced potatoes gently, distributing them evenly without breaking them apart.
- Knead the dough on a floured surface for about 10 minutes, working until it feels smooth and elastic.
- Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
- Preheat your oven to 375°F (190°C) while you punch down the dough.
- Shape the dough into a loaf by flattening it gently, then rolling it tightly, tucking in the ends.
- Place the loaf in a greased loaf pan and let it rise for another 30 minutes, covered again with the towel.
- Bake for 40-45 minutes or until the bread sounds hollow when tapped on the bottom.
- Let it cool slightly before slicing; serve warm or toasted.
Notes
Make-ahead tips: Prepare the dough in advance and refrigerate it overnight after the first rise. Bring it back to room temperature before shaping and the second rise.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: sourdough, bread, potatoes, baking, homemade