Potato Bread-Ultra Soft - By Fiona Lau

Potato Bread-Ultra Soft - By Fiona Lau

ultra -soft potato bread- you just only eat to believed
(A)bread flour 350g (sifted)
10g milk powder 
5g instant yeast
60g sugar
bread improver 4g (optional)


150g boiled potatoes,peeled and mashed
1 egg 

80g water used to boil the potatoes


60g butter(softened)

1egg,lightly beaten with
salt 1/8tsp

instant custard powder 2tbsp ,
mixed with water

~mashed into the mud with a fork
~Ingredients A Knead until like a dough
~Then add in butter continue mix until the dough is fully developed
~add ingredients (C) knead for about 10minutes until the dough is smooth and elastic,fully developed
~ Ferment for 1 hour or until double size
~ after 1hour ~Sprinkle some flour
~Divide the dough into 50g pieces and form into rounds
~Ferment for 1 hour or until double size
~Glaze the tops with beaten egg
~put the topping into a piping bag
~pipe custard crosses on each round
~Bake in a pre-heated oven at 200c for about 15-20minutes until cooked and golden brown. Remove from the oven,leave the bread on a wire rack to cool

Note:The boiled potato and the water used for boiling,make a very good rising dough .Adding this into the bread dough helps it rise better

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!

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