A revived recipe for potato bread with poppy seeds

With the addition of poppy seeds, this classic potato bread has an attractive finish and crunchy crust. Read on for an updated recipe that's sure to impress.

• Preparation: 25 minutes.
• Rising time: about 2 hours.
• Cooking time: 45 minutes.
• Makes 1 loaf (about 12 slices).

Ingredients:

• 45 ml (3 tbsp) sugar
• 50 ml (1⁄4 c) lukewarm water
• 1 envelope active dry yeast
• 250 ml (1 c) cooked, mashed potato
• 250 ml (1 c) low-fat (1%) milk
• 30 ml (2 tbsp) butter
• 7 ml (1 1⁄2 tsp) salt
• 512 g (4 c) all-purpose flour
• 1 large egg beaten with 15 ml (1 tbsp) milk, for glaze
• 10 ml (2 tsp) poppy seeds

Instructions:

1. Stir 15 millilitres (one tablespoon) sugar into lukewarm water in a small bowl. Sprinkle the yeast over the top. Leave until foamy, or about five minutes. Stir to dissolve yeast.
2. Stir potato, milk, remaining sugar, butter and salt in a small saucepan. Heat to warm the mixture and melt butter. Using a rubber spatula, push mixture through a sieve into a large bowl to remove any lumps in the potato.
3. Stir in yeast mixture and 750 grams (three cups) of flour to form a dough.
4. Sprinkle remaining flour on work surface. Turn out dough and knead, working in flour, until smooth and elastic, or about 10 minutes. Add more flour as needed to prevent sticking. Place dough in a lightly oiled bowl, turn to coat and cover loosely with plastic wrap. Leave to rise in a warm place until doubled in volume, or about one hour 15 minutes.
5. Lightly oil a 23 x 13 centimetre (nine x five inch) loaf pan. Punch dough down. Knead briefly. Press into loaf pan and cover loosely with plastic wrap. Leave to rise in a warm place until doubled in volume, or about 45 minutes.
6. Heat oven to 180°C (350°F). Brush top of loaf with glaze. Sprinkle with poppy seeds. Using a serrated knife, cut a one-centimetre-deep (1/2-inch-deep) slit lengthwise down the middle of the loaf.
7. Bake until browned and loaf has pulled away slightly from edges of pan, or 40 to 45 minutes. Turn out onto a wire rack. Cool for at least one hour before slicing.

The potato provides plenty of potassium and vitamins C and B6.

Per slice: 

• 164 calories
• 5 g protein
• 3 g fat (including 1 g saturated fat)
• 19 mg cholesterol
• 30 g carbohydrates
• 1 g fibre
• 265 mg sodium

Try this recipe today for a nutritious bread that will quickly become a family favourite.