Do you love experimenting with homemade cakes? I suggest you bake delicious potato bread in the oven. It is prepared quite simply and for a short time. And we will knead the dough on the basis of potato broth and mashed potatoes. The texture of the product is porous, like ordinary bread. But the dough itself, of course, is not very pliable, you need to get used to it ....

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Servings: 1 loaf per 2 kg
Cooking time: 2 hours
Cuisine: Hungarian

Recipe Description

Potato bread, baked in a pot according to an old Hungarian recipe, is an extremely fluffy buttery bread with a thin, crispy crust that doesn't crack and cuts 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 in order to smear it with oil and send it to their mouths! Right? Because potato bread is very delicious pastries perhaps one of the most delicious species of bread.

The recipe for dough with potatoes is not new - it has been used for several centuries - since the potato was brought to Europe. It is prepared in Romania, Hungary, Moldova, Italy, Bulgaria. Many people know such a 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 bread on their own to try making this dish.

I also use a new bread baking technique in this recipe - I bake it in a cast iron pan on parchment paper with a little water under it. 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 saucepan. If you have a smaller saucepan, divide the amount of ingredients in half.

If you don't have a cast iron pot, you can use any pot with a lid (no plastic handles).

To make potato bread with potato broth, you need:

• white flour of the 1st grade - 1 kg 200 g;
• broth from potatoes - 650 ml;
• dry yeast - 10 g (or 30 g fresh);
• sugar - 2 teaspoons;
• mashed potatoes- 300 g;
• salt - 2.5 teaspoons (without a slide).

Cooking step by step:

• Let's start with the preparation of potatoes: peel them and boil them in water without salt until soft. Potatoes are best taken soft boiled varieties. If the potatoes are too soft, you can boil them with their skins on, then peel and crush with a potato press.
• We drain the water from the finished potato, but do not pour it out, but cool it to a warm state (about 40 ° C).
• In a separate bowl, mix yeast with 2/3 cup flour and 1/2 cup potato broth. Cover this dough with a lid and leave to stand for 15 minutes.
• In the meantime, let's take care of the potatoes: peel them (if they were boiled in their skins) and press them with a press onto a homogeneous mashed potatoes.
• When the dough rises in a fluffy hat, in a large bowl, mix all the ingredients together: sifted flour, dough, sugar, salt, the remaining potato broth and mashed potatoes.

• We spread the dough on the table, knead it with our hands for about 6-7 minutes. The dough should gradually lose its stickiness, but be soft. In the course of kneading, you can mix flour - up to 2/3 cup, but preferably no more, otherwise the desired softness will be lost.
• We place the dough in a greased pan, cover with a towel and leave to rise for 45-60 minutes. During this time, it should rise more than twice.
• While the dough is rising, prepare the baking dish. I have a large 7 liter cast iron pan. If you have a saucepan, for example, 4-5 liters, reduce the amount of ingredients by half.

• Put the risen dough on the table and roll out into a layer measuring 30x40 cm.

• Bend the edges of the layer in the middle - 1/3 on each side.

• Fold down the edges of the folded third layer, forming a round loaf.
• Pour a little warm water into the bottom of the pan - no more than 1/3 cup.
Also need a large sheet parchment paper- put it on the pan, and place the dough on top.
• The dough on the paper will fall down - cut the edges of the paper with scissors. Do everything carefully - the dough should not get wet.
• Close the pan with a lid and leave it in a warm place for another half hour.
• During this time, we heat the oven to 245-250 gr.C. It will take 20-30 minutes to heat up the oven properly.

• Now let's start baking. With a sharp knife we ​​make several cuts on the surface of the loaf, then we place the pan, covered with a lid, in the oven, heated to 245 gr.S.
• Immediately reduce the temperature to 230 gr.S. and bake at this temperature for 30 minutes.
• After that, we still reduce the heat - up to 200 gr. C, cook for another 10 minutes.
• Then we remove the lid from the pan, bake for another 10–12 minutes at 200 ° C, after which we turn off the oven.
• We take the pan out of the oven and immediately brush the top of the potato loaf with plain water with a kitchen brush. This will give a nice glossy sheen to the surface of the bread. Do not be afraid, it will not get wet - the water will evaporate right away from the hot surface.
• Remove the baking paper and place the loaf on a wire rack to cool completely.

• After that, we cut potato bread and try it: the crumb is tender, soft, with a cozy homemade, appetizing smell, and the crust is fragile and thin. This is the most best bread with potatoes I've ever tasted!

• If you smear it with butter and sprinkle with salt - nothing else is needed, it's a complete delight!

Note

Regarding storage: I do not advise storing potato bread in a plastic bag, as everyone is used to doing lately. Ideal - put it in a ceramic dish, covered with a towel. You will be amazed how long it can stay fresh. And no mold!

Video recipe

Potato bread was the very first bread I ever made. Then I used the book by Daria Tsvek, which my mother-in-law gave me and baked bread strictly according to the recipe. He turned out just great! Since that time, I have repeated 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 get stale for a long time, although this bread does not stay with me for a long time. I highly recommend you bake it.

To bake potato bread in the oven, we need flour, milk (can be sour), dry yeast, salt, sugar, boiled potatoes in uniform and butter. We will also need an egg for lubrication and a mixture of aromatic herbs for sprinkling.

Warm milk a little, add sugar and yeast, mix.

Add half the norm of flour, salt and grated boiled potatoes on a medium grater. Mix again.

Add melted butter to the dough. Gradually add the remaining flour.

knead soft dough that won't stick to your hands. You may need more or less flour. Remove the dough for 1 hour in a warm place.

After an hour, the dough will double in size.

Transfer the dough to a silicone mat or parchment paper, brush with the beaten egg and sprinkle with the herb mixture.

Turn on the oven at 210 degrees and put the bread in a warm oven. Bake potato bread in the oven for 10 minutes, then, if the top is browning too much, cover the bread with parchment paper and reduce the temperature to 180 degrees. Bake another 20-25 minutes. Readiness to check with a wooden stick. Cool the bread on a wire rack.

The bread is incredibly fragrant and can be simply spread with butter and served with tea. It is also good for first and second courses.

Bon Appetit!!!

Calories: Not specified
Cooking time: Not specified

Potato bread is delicious. I present this recipe to you. good way use, if you suddenly have it left after lunch or dinner.

Once I made the usual portion of mashed potatoes for the whole family, but everyone I was going to feed was not very hungry, and as a result, everything that I put on plates had to be collected back. And so began my story of potato bread ...

I heard about bread and potatoes for a long time, but often passed by, because the moment that you need to boil potatoes was a little unpleasant. It turns out that one more step would have to be added to kneading the dough. But since the stars shone right into my kitchen that day, they inspired me to bake wonderful bread.

Potato bread baked in the oven according to this recipe is not much different from the usual one, when compared externally. The same holes, the same crust. But there is still a difference. Firstly, it's the smell, it's a little different, secondly, it's the crust, it's also sort of different, and thirdly, the taste, it seems softer.

Composition:
- flour 265 g,
- mashed potatoes 100 g,
- eggs 2 pcs,
- sugar 40 g,
- milk 60 ml,
- salt 1 tsp,
- butter 20 g,
- pressed yeast 30 g.

Recipe with photo step by step:

There are breads that are made with the minimum amount ingredients, doing the most basic. We will have a different bread - nutritious, tasty and rich. Because the dough will use butter, eggs, and milk.
Start kneading the yeast dough. Put them in a container and add warm but not hot milk.




Beat the eggs with a whisk until a yellow, homogeneous liquid.




Add eggs, flour, salt, melted butter, sugar and mashed potatoes to the container with milk and yeast.




First, mix all the ingredients for the potato bread dough a little with a spoon, and then continue with your hands. Knead and mix until you feel the dough under your hands.






Cover the dough and leave. The best place for him is where it is warm and there is no cold unexpected air.




When the dough comes up and increases its dimensions somewhere in three, punch it down and start shaping the bread.




Roll out the dough into a thick rope, cut it into pieces. Roll each half a little in your hands to make a circle. Arrange them in a regular detachable form and leave to approach for 30 minutes.
During this time, they will grow up and fill the openings.




Preheat oven to 220s. Brush potato bread with beaten egg or yolk and bake in the oven until done.






This recipe for making potato bread in the oven will give you two loaves of excellent bread to

Let us dispel the myth that soft and fluffy bread can only be made in a bread machine. In a conventional oven, you can bake amazing "fluffy" bread, the secret of which lies in the potato dough. Potato bread does not go stale for a long time and has a pleasant, barely perceptible aftertaste of a baked potato.

4 potatoes (medium size), boiled in salted water - about 200 gr.;
150 ml of potato broth;
350 gr. wheat flour+ for bedding;
Dry yeast - ½ tbsp. spoons;
Fine salt - 2 teaspoons (no less, otherwise the bread will turn out to be insipid, since potatoes “love” salt);
Sugar - ½ teaspoon;
Olive oil / any vegetable oil - 1 tbsp. a spoon;
For sprinkling: black cumin / cumin, sesame seeds.

1. Mash potatoes into a smooth puree.

2. Separately, dilute yeast, sugar and salt in warm potato broth.

3. Combine mashed potatoes with yeast diluted in broth. Thoroughly mash with a masher so that no lumps remain. Pour in vegetable oil, mix.

4. Sift the flour into the puree.

5. Knead the dough for 5-6 minutes, intensively beating the dough on the table. The dough will turn out soft and a little sticky to your hands (for convenience, grease your hands with oil).

6. Divide the dough into 2 parts, each stretch and roll up, sprinkle with sesame / cumin. Cover with a towel / cloth, leave in a warm place for 1.5 hours.

7. When the loaves rise 2 times, place them in a well-heated oven, bake at 200-220˚C for 40-50 minutes. On the bottom shelf you can put a heat-resistant form filled with water.

8. Ready loaves have a dense crispy crust and “fluffy” pulp; as it cools, the crust will also become soft.