Enjoy this griddled potato bread along with salmon rillettes and some pickled apple relish.
- Special Equipment:
- Ricer or potato masher
- Stand mixer with paddle attachment
- Cast iron skillet or griddle
- Silicone baking mat or parchment paper
- Potato Bread:
- 1 ¼ pounds yukon gold potatoes, peeled and cut into 2-inch chunks
- 1 ½ tablespoons sea salt
- 3 tablespoons butter
- 1 ¼ cup plain yogurt
- 2 ¼ teaspoons active dry yeast (1 envelope)
- ½ teaspoon nutmeg
- ½ teaspoon white pepper
- 4 cups all purpose flour (plus more for dusting)
Place the potatoes in a medium saucepan. Cover with 1 inch of cold water and bring to a boil. Reduce heat and simmer until the potatoes are tender when pierced with a knife, about 15 minutes. Drain the potatoes and pass them through a ricer or mash with a potato masher. Stir in 1 ½ teaspoons sea salt and let cool to room temperature.
In a small saucepan, melt the butter over medium-high heat. Cook, gently shaking the pan until fragrant and the milk solids have turned golden brown, about 5 minutes. Transfer to a small bowl and let cool at room temperature.
In the bowl of a stand mixer fitted with a paddle attachment, combine yogurt and yeast at low speed. Add the potatoes, brown butter, nutmeg, white pepper, and the remaining tablespoon of sea salt. With the mixer running at low speed, gradually add the flour 1 cup at a time until the mixture starts to come together and a dough forms. Turn the dough out onto a lightly floured surface and gather into a ball. It will be soft and slightly sticky. Knead the dough, adding flour as needed until smooth, 5 to 10 minutes. Transfer to a large, lightly greased bowl, cover with plastic wrap, and let sit at room temperature for 4 hours or until the dough has doubled in size. Transfer the bowl to the refrigerator for a minimum of 12 hours or up to 2 days for a slow proof that will develop and enhance the flavor of the dough.
Remove the dough from the refrigerator and let rest at room temperature for 2 hours. Line two large rimmed baking sheets with silicone mats or parchment paper. Turn the dough out onto a lightly floured surface and cut into 20 even pieces. Using lightly floured hands, form each piece into a ball. Gently press or roll each ball into ½-inch thick buns. Transfer to the baking sheets, keeping buns separated. The buns can be cooked immediately or allowed to rest for up to 2 hours before cooking.
Preheat oven to 400°F. Heat a cast iron skillet or griddle over medium high heat until hot to the touch. Brush the surface with butter. Working in batches and using a thin spatula, add the buns to the skillet or griddle and cook, flipping once, until golden, 1 to 2 minutes per side. Transfer to baking sheets and brush buns with melted butter.
Transfer the baking sheets to the oven and bake for 5 minutes. Flip each bun and brush with more butter. Return to the oven and bake until cooked though, 3 to 5 more minutes. Transfer to a wire rack to cool, about 20 minutes.
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