Name: Roasted Potato Bread
Yield: Makes one 8 1/2" x 4 1/2" loaf
Ingredients: Nonstick vegetable oil spray; 1 teaspoon (3 g) active dry yeast; 1/3 cup (80 g) potato flour; 3 1/2 cups (500 g) all-purpose flour, plus more; 1 cup (180 g) buttermilk; 2 tablespoons plus 1 teaspoon (25 g) distilled white or apple cider vinegar; 2 tablespoons (20 g) kosher salt; 7 tablespoons (100 g) unsalted butter, room temperature, cut into 6 pieces; Milk (for brushing)

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Roasted Potato BreadMarcus Nilsson

Straight talk: This is the greatest sandwich bread a person could ever hope for. And you absolutely need a stand mixer to make it.

Do ahead:

Bread can be baked 4 days ahead. Store tightly wrapped at room temperature.

Recipe notes

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