Artisanal Potato and Bacon Bread
A rustic and hearty bread, combining the tenderness of grated potatoes with the smoky flavor of crispy bacon bits. Its soft crumb and golden crust make it a staple for convivial meals, just as delicious warm as it is cold.
🛒 Ingredients
6 servings
- 2 cups all-purpose flour
- 7 oz firm-fleshed potatoes
- 5.3 oz smoked bacon bits (divided: 2.8 oz for the dough, 2.5 oz for the topping)
- 1 packet (approx. 2 1/4 tsp) instant dry yeast
- 1 tsp fine salt
- 1 tsp sugar
- 1/2 cup lukewarm water
- 3 tbsp olive oil (plus extra for brushing)
- 2 oz sour cream or crème fraîche (for serving)
- Flour for dusting the work surface
Watch the original video
Watch on TikTokDirections
- 1
Peel and finely grate the potatoes. Wrap them in a clean kitchen towel and squeeze vigorously to extract as much water as possible. This step is crucial to prevent the bread from becoming too moist.
- 2
In a large bowl, mix the flour, instant yeast, salt, and sugar. Make a well in the center.
- 3
Pour the lukewarm water (about 95°F) and olive oil into the well. Mix until a rough dough forms, then incorporate the grated potatoes and 2.5 oz of the whole smoked bacon bits.
- 4
Transfer the dough to a lightly floured work surface and knead for 8 to 10 minutes until you have a smooth, elastic, and non-sticky dough. If the dough is sticky, add a little flour.
- 5
Form into a ball, place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place (77-82°F) for 1 hour, or until the dough has doubled in size.
- 6
Preheat the oven to 355°F (convection setting). Punch down the dough to release the air, then roll it out on a floured surface into an oval shape about 3/4 inch thick.
- 7
Place the oval bread on a baking sheet lined with parchment paper. Generously brush the surface with olive oil using a pastry brush.
- 8
Distribute the remaining 2.8 oz of chopped bacon bits over the entire surface of the bread, pressing down lightly to make them adhere to the dough.
- 9
Bake at 355°F for 45 minutes, until the bread is golden brown and the bacon is crispy. To check for doneness, tap the bottom of the bread: it should sound hollow.
- 10
Remove from the oven and let cool for 15 minutes on a wire rack before slicing. Serve warm with the sour cream or crème fraîche on the side for an irresistible creamy touch.
💡 Chef's Tip
The secret to a soft bread lies in wringing out the potatoes: the more water you remove, the better the texture will be. For an even crispier crust, place a small container of water at the bottom of the oven during the first 15 minutes of baking—the steam creates a beautiful golden caramelization.
