How to Make Bread Out of Potatoes

[@ChainBaker]

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[@paulkuzinski355]

Key to this recipe is making sure the potato's have no lumps in them. NONE! Made my first batch and they turned out terrible. Also did not let them rise enough in the pan. Made the second batch and Voila!!! They are each fabulous! Thanks for another winner Chain Baker!

[@4.0.4]

I will have to try this one. My wife loves potato and bread. The "is it still bread?" reminds me Pringles once avoided an UK potato chips tax on the grounds of being less than 50% potato.

[@Ross1of1]

Wow, these sound amazing. I will be making them today for a burger tonight. So Charlie, you have given me a project, and solved my daily dinner dilemma. Kudos.

[@bidaobidao]

Just did the sweet potato recipe with pumpkin, it turned out great! Even with some adjustments - I only had 1g of yeast so I left it fermenting for longer, actually 7d on the fridge. Cheers from Brazil 🇧🇷🇧🇷🇧🇷

[@Jeepy2-LoveToBake]

This was such a fantastic recipe, the soft , moist and chewy buns - I need to make them again for burgers!!! Thanks again for creating and sharing this video. Charlie has 227K subscribers - slowly, but surely we will get to 250K!! Please continue to share your bakes with family, friends and colleagues and share photos and your baking experiences with Charlie's recipes on your social media channels (including links to Charlie's YT) - don't forget to ask your followers to subscribe to his channel. He has taught us "all things baking" with his fantastic videos: principles of baking, sweet bakes, breads, bread-making techniques, his annual Christmas playlist and his always "fun to watch" year-end compilation video - I know all of you LOVE that annual tradition!!! Let's keep spreading the word about his YT channel and get him to 250K subscribers by the end of the year. Go "Team ChainBaker" 📣📣📣

[@ChainBaker]

😍

[@hw260]

Now those are Potato Buns! I love potatoes. Can't wait to make these. Thank you.

[@diorthexx]

super. gonna do it tomorrow. last times i did potato bread i added a little potato and it was very moist and thick inside. didn’t liked it. i’ll try this time again

[@JohnBau]

Good timing - I just bought a 20 lb bag of potatoes (Russets)! I used your other vid on potatoes over the weekend to make a wheat bran + potato bread. About 18% by weight. Came out superb - moist crumb, crunchy crust, it also enhanced the bran flavor. 👍👍

[@meisievannancy]

Really great. I'm going to try it. I made potato crisps and the idea was to get the potato dry to get crispness. So the recipe cut potatoes into fries and dried them out in the fridge. I departed from the recipe and dried them out by microwaving the potato's. This cooked them as well and steamed off quite a bit of moisture. Turned out very good. I will microwave potatoes and then mash. See how it turns out.

[@kathleenkepley9282]

Wonderful video! Thank you so much for all the information and discussion and great recipe!

[@CoachJohnMcGuirk]

I liked when he said "the potato"

[@Jeepy2-LoveToBake]

Baked these buns yesterday - wow, I mean wow! They are exactly as Charlie described, soft, moist, chewy but not an overpowering potato flavor. I shaped 8 smaller buns - I agree they are sturdy enough for burgers. Photos have been posted (#366)

[@ChainBaker]

🥔😍

[@Jeepy2-LoveToBake]

@@ChainBaker and yes, I did brush butter between my buns 🧈🧈🧈😉

[@ChainBaker]

😁

[@BigboiiTone]

Whoaa I love sweet buns too!

[@31.8mm]

another addition to my to-bake list

[@swc2019]

Oh Lord! I WILL be making these!!

[@mariarohmer2374]

First off, that is a gorgeous Yukon. The ones we buy are usually so small. That's a perfect size. I love bread made with potato flour but have never tasted bread made with a real potato. They look amazing!🥔

[@darthlaurel]

They look amazing.

[@wok1978]

I’ve never tried potato bread Very curious how the texture is! I’m gonna give it a try!

[@catche85]

Definitely going to try this! I just made the super soft hamburger buns on the weekend and they're delicious.

[@billsimpson2392]

Thanks Charlie, I'd like to try this in a "High Tin Loaf".

[@lordpapi]

looks exquisite!

[@OrdinaryLatvian]

Hi, Charlie! Since you're talking about dough improvers, I've been wondering about adding cornstarch to bread. Maybe a gel (like the one Ethan Chlebowski made for his cacio e pepe video) would be an easy way to improve the lifespan of a loaf, similar to a scald. I found surprisingly little literature on the subject. I've been meaning to make a few test loaves myself, but maybe it would make for an interesting video idea.

[@piozem]

Perfetto, Maestro🤤

[@ChainBaker]

🥔😉

[@efahall._.]

I need to make this as a sandwich bread, I feel like it would make the most fantastic grilled cheese sandwiches!

[@chopsddy3]

Chain, Your timing is perfect. Spuds are going right on the grocery list. Thanks bud.👍 BTW Yesterday, a friend told me that he made excellent gnocchi with some dehydrated potato flakes. Had I not known him since childhood I wouldn’t have given it much credence. But, we both grew up in families where making gnocchi was a regular event ,involving the whole family. Every surface in the kitchen covered with flour and someone thumbing out gnocchi. We know gnocchi. I now have to wonder if this would work for bread? A little shortcut for a quick batch.

[@BigboiiTone]

I can see flakes working really well! Sounds cool

[@ChainBaker]

I've not tried it, but I may give it a go someday. Don't think I've ever seen potato flakes in the store though 😅

[@tomshalev3225]

These look great! Are there any options for substituting the egg in this recipe, as my daughter is allergic… I fear that simply removing the egg will alter the result too much. Thanks for your great content on this channel.

[@ChainBaker]

Oh you can easily leave the yolk out. Replace it with 10g extra butter.

[@Jeepy2-LoveToBake]

I do have a lot of potatoes on hand… will try this next week. ❤ Of course I will be sure to apply butter between my buns 😅

[@ChainBaker]

😄

[@marjamerryflower]

Fantastic trick. Never seen it before ❤

[@coder13]

If I wanted to follow this recipe but with an overnight fermentation, should I use the same amount of yeast or should I reduce it?

[@ChainBaker]

It should be fine without any adjustments.

[@jonnyr5049]

Potato bread is one of the classic food items from the wonderful land of Northern Ireland, here, the potato percentage is most definitely more than 130%, goes perfect with bacon and eggs.

[@ChainBaker]

Could you point me to a recipe? I'd love to maximize the potato amount 😁

[@robertstegmann9260]

One trick I absolutely love is the use of yogurt (in my case, usually Greek yogurt) in breadmaking, as the acidity makes the dough tight and easy to work with. But it got me wondering, if you used yogurt or sour cream with active cultures, how would that affect fermentation? Would it get even more acidic over time, more than typical bulk fermentation? (If you do make a video about this, you can compare the ph of the bread by putting it in water and measuring the ph with a ph meter)

[@ChainBaker]

I'm not sure if the bacteria in the yogurt would be able to use flour for fermentation. They're pretty well adapted to eating their own food. But I guess an experiment would be interesting.

[@sunflowerhk100]

Can you make breads with vegetable like pumpkin bread, spinach bread, meat buns with like bbq pork inside buns, etc.

[@ChainBaker]

You can make bread with pretty much any vegetable that can be mashed or blended.

[@HarisJebrini]

Have you ever tried incorporating masa harina/ corn flour?

[@ChainBaker]

Not yet. But I'll give it a go someday.

[@sankey1988]

Is it possible to use sourdough as the levain? If so, how much? I've noticed my family and I do much better with sourdough

[@ChainBaker]

Make a leaven with 20% of the flour.

[@rebeccasmask]

I wonder how out would turn out if you used purple potatoes... would there be enough for a strong color or would it just be kinda grey?

[@ChainBaker]

It would not have a super vibrant colour, but it'd still be there. Kind of light purple like lavender.

[@Kaalestorm]

are these buns less calorie dense than normal bread?

[@ChainBaker]

If it is, then not by much.

[@magicjuand]

I often think about potato bread when it comes to food security. Potatoes have better yields, a better micronutrient profile, need a quarter of the water to produce, and are less vulnerable to climate disruption than wheat. 54% is a lot! Imagine if water-stressed places which subsidize bread, like Egypt, would switch to this. They'd be cutting their water usage nearly in half.

[@phaedrussocrates7636]

Nice

[@jabeavers]

Can you use avocado in bread?

[@keatonsnell4044]

Avocado works very well as a shortener. It is primarily fat, after all.

[@ChainBaker]

I've never tried it, but I don't see why not. Gonna give it a go.

[@RiccardoTube]

can you do this with gluten free flour?

[@ChainBaker]

I don't think it would work very well. It'd be a brick.

[@Helpful_Corn]

Didn’t you make a bread once that had more seeds than flour?

[@ChainBaker]

I did. That one was super dense 😄

[@BigboiiTone]

Chain Baker is the breadmaster

[@yuu-kun3461]

Your breads have more flavor than flour 😉

[@ChainBaker]

😋

[@lefermier10]

At first, I thought your channel's name was ChinaBaker

[@ChainBaker]

Would be more steaming and less baking 😄

[@lefermier10]

@@ChainBaker Haha true

[@cidercreekranch]

Get rid of the yeast and butter, cutback on the flour and you have gnocchi!

[@LoveFakeAh42699]

"how to make bread out of potatoes". proceeds to add flower. you lucky KZbin haven't added A block setting.

[@ChainBaker]

It's 54% potato.

[@nadjabartol7990]

How about making a sourdough bread with gluten free flours, like corn, teff, Amarant... That would be a great video. The number of people with gluten intolerances are definitely rising. Than you.

[@ChainBaker]

I have no experience with gluten free baking unfortunately.

[@nadjabartol7990]

@@ChainBaker Could that be a new challenge for you?