Probably everyone has long been aware that the quality of store-bought bread leaves much to be desired. In addition to all chemicals, the issue of maintaining sanitary conditions has always been of concern. That’s why we decided to switch to homemade baked goods a long time ago. Even if they were made from the simplest ingredients, this is the best and most delicious bread! Over the course of more than 10 years, we have gotten the hang of it and have collected an impressive collection of bread recipes for all occasions.
Remember the proverb: “Potatoes are the second bread.” What if you make it 2 in 1? Looking ahead, I will say that the result is wonderful potato bread, with the most delicious crumb and surprisingly crispy crust, which you can and should bake yourself at home.
Step-by-step recipe with photos
Potato bread was the very first bread I ever baked. Then I used Daria Tsvek’s book, which my mother-in-law gave me, and baked bread strictly according to the recipe. It turned out just great! Since then, I have made this bread many times and have already made some adjustments of my own. In the original, the bread was sprinkled with poppy seeds, but I like it better with herbs - it’s tastier and more aromatic. The crumb is very soft and does not go stale for a long time, although this bread does not last long for me. I highly recommend that you bake it.
To bake potato bread in the oven, we need flour, milk (sour milk), dry yeast, salt, sugar, boiled jacket potatoes and butter. We will also need an egg for brushing and a mixture of aromatic herbs for sprinkling.
Heat the milk a little, add sugar and yeast, stir.
Add half the amount of flour, salt and boiled potatoes grated on a medium grater. Mix again.
Add melted butter to the dough. Gradually add the remaining flour.
Knead into a soft dough that will not stick to your hands. You may need more or less flour. Leave the dough in a warm place for 1 hour.
After an hour, the dough will double in size.
Transfer the dough to a silicone mat or parchment paper, brush with beaten egg and sprinkle with the herb mixture.
Turn the oven on to 210 degrees and place the bread in a warm oven. Bake the potato bread in the oven for 10 minutes, then if the top is browning too much, cover the bread with parchment and reduce the temperature to 180 degrees. Bake for another 20-25 minutes. Check readiness with a wooden stick. Cool the bread on a wire rack.
The bread is incredibly flavorful and can simply be spread with butter and served with tea. It is also good for first and second courses.
Kneading after autolysis
After autolyse, transfer the dough to the table and start kneading it. If now the dough seems dense to you, then add an additional 10-20 g of water. The consistency of the dough is also influenced by the type of potato. If the potato variety is juicy and mushy, then most likely your dough will seem wetter. These are the same potatoes I have, so no additional water is required.
Now I knead the dough until smooth. It took me about 5 minutes to do this.
I then add 1.3g of unfermented malt. And knead the dough again for about 2 minutes.
Now I add 5 g of salt and continue kneading for about 3 minutes.
And the last ingredient is vegetable oil. I use sunflower oil, but you can replace it with olive or mustard oil.
After kneading, the dough becomes homogeneous, smooth and elastic.
Now I transfer it to a bowl, which I have previously greased with vegetable oil. Cover the bowl with the dough on top with film and leave it to ferment for 2.5-3 hours at a temperature of +24C.
In this case, it will be necessary to knead the dough every hour after the start of fermentation.
This is interesting: Bread with seaweed and buckwheat
With cottage cheese
This recipe is interesting because it involves the use of a rather unusual combination of products. Bread prepared in this way has an incredibly rich taste and amazing aroma. As in all other cases, before starting the process you need to conduct an audit in your own kitchen and go to the store for the missing ingredients. You should have at hand:
- One hundred grams of potatoes.
- Three and a half cups of flour.
- One hundred grams of fresh cottage cheese.
- One raw chicken egg.
- A teaspoon of lemon juice, granulated sugar and sea salt.
- 25 grams of celery.
- One and a half teaspoons of dry yeast.
Additional ingredients will be purified water, ground nutmeg and olive oil. As for dry yeast, you can replace it with eight grams of fresh yeast.
Cooking step by step:
To prepare fragrant and tender potato bread, we will need the following ingredients: wheat flour (I have the highest grade, but the first grade will do), potato broth and potatoes boiled in it, raw chicken egg, refined vegetable (I use sunflower) oil, salt, granulated sugar and instant yeast. By the way, if you want to make this recipe for baking bread in a lean version, just replace the chicken egg with about 45-50 milliliters of water or potato broth. You don’t have to use fast-acting yeast - just dry yeast (also 5 grams is a heaping teaspoon) or pressed yeast (you need 3 times more, that is, 15 grams) will do just fine. Such yeast is not immediately mixed with flour, but is pre-activated in a warm, sweetish liquid for 10-15 minutes. In our case, you can slightly heat half a glass of potato broth with a tablespoon of sugar and dissolve the yeast in it.
Sift the wheat flour into a bowl (preferably twice). Due to this, the flour will not only loosen and be saturated with oxygen, but also possible debris will be removed. Add instant yeast, granulated sugar and salt to the flour. Mix everything thoroughly with a fork or whisk.
In another bowl (in which we will knead the dough for potato bread), combine a raw chicken egg and boiled potatoes, which we first turn into a puree.
Add lukewarm potato broth and 1 tablespoon of refined vegetable oil there. This all needs to be combined into a single homogeneous mixture, for which it is most convenient to use an immersion blender. You can also do this with a whisk or even a fork.
The result is an airy and fluffy liquid mass.
Pour in wheat flour that has been previously sifted and mixed with yeast, sugar and salt. You can do it not all at once, but in parts, if you don’t know how the flour will behave - it can be wet or, on the contrary, dry.
First, you can stir the ingredients with a spoon or fork to moisten the flour by absorbing the liquid. If you want, you can immediately knead the dough with your hands. If you have a dough mixer or bread machine, be sure to use their help - it’s easier and faster.
You need to knead the dough for potato bread for quite a long time (at least 10, and preferably 15 minutes) and intensively. As a result, it will become smooth, uniform, very soft (like an earlobe) and tender, but a little sticky. Round the dough into a ball and place it in a bowl, which we grease with a tablespoon of vegetable oil so that it does not stick to the dishes during the fermentation process. We send the dough to heat for 1 hour, after which we do a light kneading, re-rounding and again to heat for another 40 minutes. Where is the best place for the dough to ferment and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out to be about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then cover the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best) so that the surface does not become airy and crusty. You can also let the dough ferment in the microwave, in which you first bring a glass of water to a boil. The dough will rise when the door is closed, and the glass will stand there. Then there is no need to cover the bowl with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no bread.
After 1 hour 40 minutes (time is a relative concept, you may need more or less), the yeast dough for potato bread will rise very well, increasing in volume exactly three times. It is very soft and fluffy. If the dough rises poorly, it means you have old yeast - increase the fermentation time.
Recipe Description
Potato bread, baked in a pan according to an old Hungarian recipe, is an extremely fluffy, buttery bread with a thin, crisp crust that doesn't crack and slices easily.
Potato bread has its own special flavor and stays fresh for many days (due to the addition of potatoes). I think that after looking at this picture, many will want to break off a piece, spread it with butter, and put it in their mouth! Right? Because potato bread is a very tasty baked product, perhaps one of the most delicious types of bread.
The recipe for dough with potatoes is not new - it has been used for several centuries - since potatoes were brought to Europe. It is prepared in Romania, Hungary, Moldova, Italy, and Bulgaria. Many people know this dish as potato dough dumplings. Boiled potatoes in the dough keep the bread soft and fresh for several days. In addition, it is tasty and unusual, so I advise everyone who likes to bake their own bread to try this dish.
I also use a new technique for baking bread in this recipe - baking it in a cast iron pan on parchment paper with a little water underneath. This is a rather unusual method, but it allows you to bake a very fluffy, tall loaf. I decided to apply this method to potato bread.
I got a large loaf of bread with potatoes - a little less than 2 kg, baked in a 7 liter pan. If you have a smaller pan, divide the amount of ingredients in half.
Cooking process:
Prepare mashed potatoes by draining almost all the water from the boiled potatoes (it is not necessary to make fresh mashed potatoes - you can “recycle” the remaining side dish into bread). Dissolve salt and sugar in water, add sunflower oil and potatoes.
Take two glasses of flour (this is almost 300 g), mix it with dry fast-acting yeast and knead the batter. Add the third glass of flour in parts. The amount of flour may vary depending on how wet the puree was and depending on the properties of the flour itself, so be guided by the type of dough - for bread with potatoes it should not be very stiff (no need to make a “bun”).
Let the dough rise until it doubles in size. Cover the pan with the dough, leaving a small gap for air flow.
Transfer the dough to a table with flour and now form it into a ball, being careful not to knead it too much. Place it on a baking sheet sprinkled with flour and semolina and leave to rise for another 30-40 minutes.
To ensure that the crumb has large pores, bake the bread in a very hot oven (300-350 °C), and when it puffs up well, reduce the temperature to 150 °C and continue baking until the crust hardens. After this, turn off the oven completely and keep the potato bread in it for another 10 minutes. Slice the bread when it is completely cool (or almost completely) to avoid crushing the crumb.
Bread with mashed potatoes: recipe from Natalia
Potato bread recipe
Peel the potatoes, cut into fairly small cubes, and boil until tender in lightly salted water. Pour the potato broth into a bowl in which we will knead the dough, add water (if necessary) so that the volume of liquid is 250 ml. Leave to cool.
Mash the potatoes with a masher until smooth, puree them, add butter.
Add yeast (I always had fresh, pressed), sugar, salt to the already cooled, warm potato broth. Dissolve until smooth. Add mashed potatoes. Mix.
Once again, use a puree masher to “break” large pieces so that the mass is homogeneous.
Add flour. We start with 450 g. Everyone’s flour is different, so I give this range in numbers. The dough should be kneaded well until smooth and only slightly stick to your hands. Don't overfill it with flour.
Stir until smooth.
Grease the bowl and surface of the dough with vegetable oil, cover with a towel and place in a warm place to rise for 40 minutes.
After this, knead the dough (with your fist).
Like this. Leave it to rise for another 20 minutes in a warm place under a towel.
This is how the dough became.
Dust the table with flour or grease it a little with vegetable oil, and lay out the dough.
Fold it into a loaf. At first it's like that.
So. And one more time until the end. Folding each layer, we lightly press it, “pinching” it.
Form 1 or 2 loaves. If 1, then its weight will be 920 - 930 g. Cover the mold (baking tray) with parchment paper, place the loaf on it, seam side down.
Make oblique parallel cuts with a sharp knife. Cover with a towel and leave to proof for 30 minutes.
Our loaf is in 30 minutes. Preheat the oven to 220 degrees, bake for 20 - 30 minutes.
We take it out of the oven so rosy, beautiful and appetizing. Cool on a wire rack and enjoy.
Cut.
This is what I mean when I say that bread is “springy”, flexible. We roll up a piece...
And we unfold...
What else do I want to say? The original recipe had the following ratio: 500 g flour, 550 g liquid (water). I don’t know, maybe in Finland they really have such flour, but based on my own bread-baking experience, I understood that the dough would be very thin and not suitable for bread. Therefore, for the first time I reduced the amount of liquid (I used potato broth) to 350 ml. It also turned out very tasty, but not bread, but rather a flatbread or thick pita bread. I thought: “Yeah, I’ll remember. For a picnic or a barbecue, this flatbread will be just what you need!!!” But, I began to hone the recipe further, because I wanted to achieve a more “bread-like” shape. At the moment, for 250 ml of liquid I take 500 - 520 g of my flour. By the way, the recipe is also convenient because you can use puree that was boiled earlier. Sometimes there is a portion left, but no one wants to eat it anymore. In this case, before kneading the dough, we will once again mash this ready-made puree with a masher. And instead of potato broth we will use warm water.
Recipe from Caldirola M.’s book “Homemade Buns and Breads from Around the World.”
Happy and delicious baking!!!
Potato sourdough for baking bread
A healthy alternative to yeast is a strong potato starter that has been used for centuries to make bread. Boiled potatoes, the basis of the starter, contain a nitrogen-containing organic compound, which ensures its high activity. The starter, when combined with flour and water, accelerates the fermentation process, due to which the product acquires a light porous structure and springs when pressed.
- Potatoes - 1 pc.
- Sugar or honey - 1 tbsp.
- Potato decoction - 1/2 cup.
- Flour (wheat, rye or whole grain) - 120 g
- Warm water – 120 ml
Cut the potatoes with skin and boil in pepper water without salt. Pound it like a puree, dilute it with broth until it becomes liquid sour cream. Pour into a clean liter jar, add sugar or honey, mix well. We cover the top with material or polyethylene, making a couple of holes in it with a knife to allow air to flow in. Leave the mixture for two days.
On the third day, the starter began to smell sour, liquid may separate, and small bubbles appeared. Make sure there is enough space in the jar for the yeast to grow. Mix two tablespoons of wheat flour and 2 tbsp. lukewarm water. Close as before and set aside for another 24 hours in a warm place.
On the fourth day we feed it in the same way as on the third, perhaps with regular flour.
On the fifth day we repeat the procedure.
If on the 4-5th day you notice a slight smell of acetone, knead a thick dough for top dressing using 2 tbsp. flour and 1 tbsp. water. Enter 3 tbsp. starter from the very top and put it in a new jar. The remainder should be thrown away.
On the sixth day we feed them in the same way as on the 4th and 5th days. After about four hours the starter is ready and you can use it to bake any bread! It should be bubbly, slightly sour and smell pleasant of yeast.
For the starter, transfer 80-100 grams into a jar and store in the refrigerator for up to 14 days, using as needed.
Option one classic
This recipe produces fluffy and airy bread that has a delicious taste with light notes of baked potato. In order for you to get truly healthy baked goods, you should visit the nearest store in advance and purchase all the required components. Before you start working with the dough, check if you have in your kitchen:
- Two teaspoons of salt.
- Two hundred grams of boiled potatoes.
- Half a tablespoon of dry yeast.
- 350 grams of flour.
- 150 milliliters of potato broth.
- Half a teaspoon of fine granulated sugar.
To make tasty and aromatic potato bread, a photo of which will be presented below, you need to make small changes to the above list. It is recommended to supplement it with a tablespoon of quality olive oil and a small amount of cumin. The last ingredient will be used to top the finished loaf. If desired, you can add rosemary, oregano or basil to the dough. These herbs will give the finished baked goods a unique subtle aroma.
Step-by-step preparation
Step 1:
How to make delicious bread from whole grain wheat flour using dry yeast and potato broth? Before you start cooking, prepare the ingredients you will need to bake homemade bread.
Step 2:
Take a large bowl, into which you then pour two hundred milliliters of warm vegetable broth, which is prepared from one potato, half a carrot and a quarter of an onion, then you need to pour one heaped teaspoon of dry yeast into the bowl.
Step 3:
Add three tablespoons of flour to the bowl from the total mass, which you first sift through a coarse sieve.
Step 4:
Add one teaspoon of sugar to a common bowl and mix all the ingredients well together, then place the bowl in a warm place to activate the yeast for fifteen minutes.
Step 5:
Sift three hundred grams of whole grain wheat flour into a bowl with activated yeast through a large sieve once more, then add one teaspoon of salt to it.
Step 6:
Mix all the ingredients well in the bowl and begin kneading the dough.
Step 7:
Add three tablespoons of vegetable oil to the bowl with the dough.
Step 8:
Continue kneading the dough well in the bowl with your hands to the desired consistency for ten minutes.
Step 9:
Gather the dough into a ball and put it in a bowl, then grease it with a small amount of vegetable oil, then cover the bowl with the dough with a kitchen towel and place in a warm place for one and a half to two hours.
Step 10:
As time passes, knead the dough well in the bowl.
Step 11:
Gather the dough into a ball and place it in a bowl, then cover the top with a kitchen towel and place the bowl of dough in the refrigerator for eight to ten hours to develop the gluten.
Step 12:
After time has passed, sprinkle the table with a small amount of flour and lay out the dough, which is then allowed to rest for one hour and come to room temperature, after which knead the dough into a flat cake.
Step 13:
Fold the tortilla on both sides with the soft side facing up and press firmly.
Step 14:
Fold the tortilla one more time on each side.
Step 15:
Press the edges of the folded tortilla to form a loaf of bread.
Step 16:
Place the formed dough on a baking tray lined with baking paper and place in a warm place to proof.
Step 17:
After eighty minutes, make random cuts on top of the dough, then lightly moisten the surface of the bread with salted water.
Step 18:
Sprinkle the top of the bread with a small amount of sifted flour, then place the baking sheet in an oven preheated to one hundred and ninety degrees.
Step 19:
Bake the bread in the oven for thirty to thirty-five minutes until fully cooked.
Step 20:
Let's cook together, cook simply, prepare at home the most delicious dishes from available products using our recipes! Bon appetit everyone!
It is with great pleasure that we show and tell you how to make delicious homemade bread from whole grain wheat flour at home. We advise everyone who wants to make delicious bread with dry yeast and vegetable broth, which will not harm a slim figure and beautiful skin, to bake a special homemade bread in the oven according to the presented recipe! Cooked bread retains a full range of vitamins, microelements, enzymes and amino acids important for health! Good luck to everyone in making delicious and healthy bread from whole grain flour. Enjoy your meal!
Be prepared that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
Keep in mind that everyone's oven is different. Cooking temperatures and times may differ from those indicated in the recipe. To make any baked dish successful, use useful information about the features of ovens!
Delicious potato bread 3 recipes
Ordinary wheat or rye bread on our table often remains uneaten and becomes stale. But such delicious potato bread, the recipes for which are not so complicated, are always eaten to the last crumb. I recommend you try it!
People often say: “potatoes are the second bread.” Few contemporaries know about the times of the “potato riots” that took place during the reign of Peter I, Catherine II and Nicholas I. Then the Russian sovereigns tried to impose on the peasants the mass cultivation of this overseas root crop.
Today, potatoes are everyone’s favorite vegetable, which is present in the daily diet, is invariably included in the holiday menu and never gets boring. Potatoes are included in first and second courses, salads, for example, the famous herring under a fur coat. And how delicious and soft you can bake bread with a crispy crust that tastes good and doesn’t go stale for several days!
The invention of potato bread belongs to the pharmacist Antoine Auguste Parmentier from Paris. This happened in 1769, when famine was raging in France due to the failure of the wheat and other grain crops. The rulers promised a huge reward to anyone who offered a worthy alternative to bread. The resourceful Parmentier suggested baking bread, cakes and pies based on potatoes.
How to cook
- Boil diced potatoes in a small amount of water. The result should be 200 ml of ready-made potato broth. Pour the broth into a cup and let it cool slightly. Make mashed potatoes.
- Beat one egg into the cooled puree.
- To stir thoroughly.
- Pour in the warm potato broth and stir.
- In a separate bowl, mix the dry ingredients: about 200 g of flour, yeast, salt and granulated sugar.
- Combine flour and potato mixture.
- Gradually add flour. Pour in vegetable oil when the dough becomes thick.
- Knead the dough. It is difficult to make it so that it does not stick to your hands at all; it will still be sticky. Cover with film and place in a warm place to rise for 1 hour.
- You can see in the photo (to enlarge the photos, click on them with the mouse) - the dough has grown and become even more sticky. Knead it lightly on a floured board.
- Then transfer to a loaf pan. It will most likely not be possible to form a loaf on a baking sheet; it will spread. A rectangular “brick” shape is the best option. You can also use a round shape. Now you need to let the dough stand for 10-15 minutes, and then put it in a preheated oven. Bake at 180 degrees for about 30 minutes.
- Check readiness using a wooden skewer. When pierced, it should come out dry. The crust turns out golden brown.
- Place the prepared wheat-potato bread on a towel.
- Cover with another towel and let the product cool completely.
- Potato bread cuts very well and does not crumble. The main thing is to cut it after it has cooled completely. Although warm bread tastes much better, it is not healthier. This pastry has a pronounced potato taste and aroma. It's perfect with butter. Very good for making sandwiches.
Note to the owner:
- Dry yeast can be replaced with regular yeast, then the bread will be more airy. For this recipe, 30-40 g of live ones will be enough. First, dissolve them in warm water. Let it bubble for 10 minutes and add it to the dough after adding the egg. Learn more about ratios when replacing yeast.
- If, before baking, you put some greens and grated hard cheese inside the bread, the result will be even more interesting. Also try baking potato bread with onions.
Boiled potato bread with milk, butter and eggs
Soft and fluffy, buttery potato bread is great for slicing, sandwiches and toast. This is a tastier and richer version of white bread. This quantity makes two loaves. Any potato is suitable - boiled in their skins and grated on a fine grater, peeled, boiled and mashed, or in the form of ready-made puree. Often there will be some puree left over, so we put it to use.
Ingredients
- Mashed potatoes – 250 gr
- Eggs - 2 pcs.
- Softened butter - 100 g
- Premium white flour – 620-700 g
- Sugar - 3 tbsp.
- Instant yeast - 2 tsp.
- Fine salt - 2 tsp.
- Water/decoction or milk - 120 ml
Peel the potatoes and cut them into cubes. Place in a saucepan, add water and bring to a boil. Reduce heat and simmer over low heat for about 10 minutes.
Pour the broth into a container. Mash the potatoes well with a potato masher. Beat two eggs in the puree, add soft butter, mix everything together.
We also send salt, sugar, dry yeast and filtered heated water or warm broth/milk or a mixture thereof. Sift flour 1 cup at a time and mix with a spoon.
When the dough becomes thick enough, start kneading by hand. As a result, it should become smooth, elastic, elastic. Place in a bowl greased with vegetable oil and turn the ball inside the bowl. Cover with plastic wrap. Let it rise for an hour and a half, in the warmest place in the kitchen, the mass will double.
Press firmly in the middle of the dough with your fist. Fold the edges of the dough towards the center to form a ball.
Place on a floured board and quickly knead. Divide the dough in half and make 2 loaves. First we wrap the edges, then we crease the sides and pinch. Transfer the loaves to greased pans measuring 20 by 10 by 5 cm. Cover with a towel and let rise a second time, this will take about 40 minutes or until doubled in size.
Bake at 190°C for 40 minutes or until you hear a hollow sound when you tap on the top. Remove the bread from the pan and cool on a wire rack. Cut with a serrated knife. We simply enjoy freshly baked bread, with butter and jam, in the form of sandwiches, along with food.
And in general, what could be better than fresh homemade bread with a baked crust. Just look at the aroma that comes from the oven and spreads throughout the house, filling it with comfort and warmth.
Step-by-step recipe with photos
I loved Irish Potato Bread the first time I tried it! In fact, it's not even bread, but more like flatbread, but since the Irish consider it bread, so be it. In Ireland, this bread is prepared for breakfast and served with both appetizers and main courses. We loved this bread because it is soft on the inside with a delicate sweetish texture, and has a crispy golden brown crust on the outside.
Well, as a housewife, what I like most is that you can make excellent baked goods from a small amount of simple ingredients. In my family, Irish potato bread has taken root and become a frequent guest on the table. You can cook it in the oven or in a frying pan. In the oven it turns out to be less caloric, of course.
Let's prepare everything according to the list.
Peel the potatoes, cut into large cubes and boil in lightly salted water until tender.
Add water to the finished potatoes and mash the potatoes well. Set the potatoes aside for now and let them cool.
Sift the flour into a bowl.
Add softened butter to the flour.
Using your hands, rub the butter and flour well into crumbs.
Now add the mashed potatoes.
Add salt and ground black pepper to taste. Mix all ingredients well.
We should end up with a fairly soft and elastic dough. Wrap the dough in film and place it in the refrigerator for two hours.
Divide the cooled dough into two pieces, roll them into layers 0.5 mm thick or into round cakes. We cut the flatbreads into triangles, and the layers into squares, at your discretion. I cut it into squares. Place the bread in the oven, preheated to 200 degrees C, for 20 minutes.
We serve ready-made Irish potato bread hot or cold with any dish instead of the usual bread.
We love to eat Irish potato bread topped with butter, herbs and garlic. Bon appetit!
Molding
After 15 minutes you can start molding. You can bake bread of any shape from this dough. I will form bars or round bread on mashed potatoes.
First, I take the first piece and sprinkle wheat flour on top of it. Then I turn the workpiece over in front of me and begin shaping.
To do this, I slightly level the dough in front of me, then bend the top of the dough so that it forms a triangle. And now I fold the dough over itself, forming a bar or bread on mashed potatoes.
I form the second blank in the same way.
Then I transfer the formed blanks onto a cotton cloth, which I sprinkled with wheat flour. The pieces should be laid seam side down.
Then I lightly sprinkle them with wheat flour on top and cover them with film so that the dough does not dry out.
I leave the pieces to proof for 2-2.5 hours at room temperature +24C.
With cheese
It should be noted that bread prepared according to this recipe is not only tasty, but also aromatic. To please your family with such baked goods, purchase everything you need in advance. Your kitchen should have:
- Half a cup of grated cheese.
- 14 grams of dry yeast.
- Cup of mashed potatoes, prepared without butter or milk.
- A couple of cloves of garlic.
- Five cups of flour.
- Two tablespoons of chopped rosemary.
- Two cups of vegetable broth.
Additionally, you will need one tablespoon of table salt and good vegetable oil. As for vegetable broth, you can make it from store-bought cubes.
Quick bread - flatbreads with potatoes in a frying pan
Quick potato cakes or hash browns are a popular bread in Ireland. Ideal for breakfast, or indeed any meal! By adding butter to the dough, they can be baked in a dry frying pan.
- Large potatoes - 4 pcs (400 g)
- Flour - 100 gr
- Butter - 25 g
- Salt - a pinch
Boil the potatoes in their jackets. Remove the peel and grate it on a fine grater (it’s preferable to do it this way) or mash it like a puree. Next comes oil and salt. Now taste and add salt if necessary.
Stir in the flour and turn the dough onto a dusted surface. Stir until smooth, divide into two parts. Roll into balls and roll out each to about 1cm thick. Cut into quarters with a large knife or cake scoop.
Heat the frying pan, place 4 pieces at a time and fry on both sides without oil. Place the finished tortillas on a clean kitchen towel and cover.
Bon appetit and good mood!
Sequencing
First of all, a homogeneous puree is made from potatoes pre-boiled in salted water. Dry yeast is dissolved in a separate bowl filled with heated broth. Granulated sugar and table salt are also poured there. The resulting mixture is combined with mashed potatoes and thoroughly kneaded using a masher.
Olive oil and pre-sifted flour are added to the resulting liquid mass. Mix everything thoroughly for several minutes so that a dense, but at the same time quite elastic dough is obtained. It should wrinkle easily and stick slightly to your palms.
After this, the future potato bread in the oven is placed in a baking dish dusted with flour, covered with a clean towel and left for an hour and a half in a warm place. During this time, the dough should at least double in volume.
After this, the mold is sent to the oven, preheated to 220 degrees. In this mode, the bread is baked for twenty minutes. After this time, the temperature is reduced to two hundred degrees and cooked for about another half hour. As a result, you will get a golden-brown and fairly light loaf.
Rye bread with sourdough potatoes
Fans of rye bread will definitely appreciate this recipe, since thanks to mashed potatoes it turns out much tastier and only goes stale in 5-6 days. The taste is similar to Darnitsky, but softer. In addition, you can “recycle” the remains of stale bread and mashed potatoes into the dough.
For rye sourdough:
- Rye flour - 130 gr
- Warm water – 130 ml
- Starter - 15-20 g
Feed the starter. To do this, take it out of the refrigerator a day before. Let it warm up to room temperature. Mix flour with water and add 15 grams of starter. Leave for 16-20 hours in a warm room. After the time has passed, we begin kneading the dough, and put 80-100 grams in the refrigerator until next time.
Instead of sourdough, you can take 200 grams of soaked rye crackers (they give an amazing taste) and 5 grams of fresh yeast (or a dessert spoon of starter).
For one loaf:
- Ready rye sourdough – 200 g
- Rye flour (or a mixture with wheat I / II grades) - 500 g
- Boiled potatoes - 120 g
- Water – 180 ml
- Honey or molasses - 1.5 tbsp.
- Salt - 2 tsp.
- Cumin (to taste)
Mix boiled crushed potatoes, rye flour (200 g), sourdough and lukewarm water in a deep bowl. If desired, add a handful of cumin (by the way, it prevents the dough from over-oxidizing). Sprinkle flour on top and leave to ferment for 12 hours. The mass should increase 2-3 times.
Mix the mixture and add the remaining flour (300 g), salt, honey. Let’s leave being upset for half a day. Place the risen dough into a rectangular muffin tin. Or we form the bread on a flour-dusted work surface and place it on parchment. The final proofing will take about 2-3 hours, until doubled in size.
Heat the oven to 250°C along with the baking sheet. We transfer the loaf while holding the edges of the paper. Bake the bread for 10 minutes. with steam, then release the steam, remove the container with water. Turn the temperature up to 200°C and bake for another 40-50 minutes until done.
Potato bread in a bread machine recipe
There is hardly a family whose diet does not include boiled potato dishes. It can be mashed potatoes, in the summer - just boiled new potatoes with butter and herbs, or potato zrazy. Housewives are mastering all the new recipes of European cuisine, where one of the ingredients is potatoes. And after cooking, potato broth remains, which is simply poured out. But it can be used, for example, for baking homemade bread in a bread machine. Don’t be afraid to experiment, and then the table will smell fragrant, tasty, with a crispy crust that everyone in the household will enjoy.
Necessary products for making homemade bread with potato broth:
1. Potato broth – 330 ml (if it’s a little lacking, you can dilute it with water).
To do this you need:
Boil the potatoes until tender, in pieces or whole, most importantly, peeled.
When the potatoes are ready, drain the water and wait until the broth cools to room temperature.
2. Vegetable oil (ideally olive, but refined sunflower oil is also suitable).
3. Sugar – 1.5 tbsp. spoons.
4. Salt – 1.5 teaspoons, but since the water is already salted, you can add 1 teaspoon.
5. Wheat flour – 500g.
6. Sesame (optional).
7. Dry yeast – 1.5 teaspoons (if you use “live” yeast, the amount increases by 3 times).
How to bake homemade bread using potato broth in a bread machine?
It is necessary to load all the ingredients directly into the bread maker in the order indicated in the instructions. But many housewives determine their order through trial. So, for Mulinex and Panasonic bread machines, you can load products as follows:
1. Pour in potato water.
2. Then add sugar and salt.
3. Pour in vegetable oil.
4. Pour in flour so that it completely covers the liquid.
5. Add a couple of tbsp. spoons of sesame seeds (grains can be added before the sound signal, which indicates the end of the dough kneading).
6. Scatter yeast on top (fresh yeast should first be dissolved in a small amount of warm water).
7. Select the main baking program, for a Panasonic bread machine it is 4 hours, for Mulinex it is 3 hours 20 minutes (bread weighing 1 kg).
We wait for the allotted time and enjoy the fragrant homemade bread with potato broth!
Milk bread, the recipe for which is described here, is also quick and tasty.
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Sourdough bars recipe
So, the dough for bars (bread with mashed potatoes) consists of the following ingredients:
- wheat sourdough 50% moisture at peak (Levito Madre) – 80 g;
- potato broth – 110 g;
- premium wheat flour – 175 g;
- whole grain wheat flour – 50 g;
- 1st grade wheat flour – 35 g;
- boiled potatoes (mashed) – 90 g;
- unfermented malt (white) – 1.3 g;
- salt – 5 g;
- vegetable oil (any) – 15 g.
This amount of dough yields approximately 560g of finished mashed potato bread dough.
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Finnish potato bread recipe
This option is interesting because it uses two types of flour simultaneously. Before you start cooking, make sure you have all the necessary ingredients. This time your kitchen should have:
- 400 milliliters of purified water.
- Two teaspoons of salt.
- Ten grams of margarine.
- A tablespoon of granulated sugar.
- 240 grams of baking wheat flour.
- A couple of teaspoons of dark agram.
- 160 grams of peeled rye flour.
- A teaspoon of Panifresh improver.
- Seventy grams of potato flakes.
- One and a half teaspoons of dry yeast.
To bake truly tasty, fluffy and amazingly aromatic Finnish potato bread, it is advisable to follow the above proportions as accurately as possible. To facilitate the cooking process, in this case, use a bread maker. First, dry yeast, potato flakes, improver, agram, margarine, sugar and salt are sent to the reservoir of this device. A pre-sifted mixture consisting of two varieties is also added there. Lastly, purified drinking water is poured into the bread machine bucket, the device is closed and the “Main” mode is activated.
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