Today we invite you to make potato bread. Yeast dough will be prepared not just with broth, but with mashed potatoes. Can be included in the Lenten menu.
At the time when bread machines went on sale (and homebaked bread became a fashion), I was skeptical about the new technology, as if it were just another marketing ploy. But after a year or a year and a half I was ready to buy it, not for reasons of economy or healthy homemade food, but a decision simply took shape: “I want my family to eat delicious bread.”
The bread maker opened a new happy “era” in my culinary practice - an era of interesting discoveries and enjoyment from the exciting process of making bread.
During this time I tried many, many different recipes and baked a lot different types bread - from ordinary white bread with dry yeast to complex rye custard bread with homemade sourdough. I put it in my piggy bank good recipes oat bread, corn bread, whole grain bread, pumpkin bread, squash bread, onion bread. I developed the technology for baking Italian ciabatta and brought it to perfection...
Naturally, during this time, favorites have emerged, and potato bread is in the top five. It is absolutely unusual, unlike others - fluffy, soft, aromatic, springy, with large pores and a delicate crust. This is not even bread, but a kind of snack cake: add a saucer with olive oil or a plate of light salad to it - and you don’t need to come up with anything else for breakfast or dinner.
By the way, I make this bread with potatoes, like most other “exotic” types, in the oven, and I advise you to do the same. Not because the bread machine can’t handle it, but just for fun, to experience the whole process from start to finish.
step by step photo recipe in the oven
Ingredients:
- water 250 ml,
- mashed potatoes 250 ml,
- sugar 1 tbsp. l.,
- salt 1.5 tsp,
- sunflower oil 2 tbsp. l.,
- premium flour 450 g,
- dry yeast 1 tsp.
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 at very high 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 is not the most popular dish, but it is enjoyed by many people.It's easy enough to prepare and you don't have to spend a fortune on ingredients. However, the composition of potato bread scares off many people, in particular those who want to improve their figure.You can find potato bread in large bakeries, the range of which includes all types of baked goods, supermarkets and some national restaurants.Finding bread with potatoes is quite difficult and is becoming more difficult every year.For this reason, those who want to enjoy the taste of potato bread prepare it at home. How to make potato bread at home is described below.
How to make potato bread?
Despite the name, potato bread contains more than just potatoes. And the bread itself doesn’t contain a lot of potatoes. It serves only as an additive that gives additional taste and improves culinary and dietary properties products.To make potato bread, you need to mix mashed potatoes with wheat flour. Ratio 1:2.
The potato bread recipe also includes spices, salt, sour cream, yeast and water. All the dough must be kneaded well and baked in the oven.There is a recipe for potato bread that does not include flour. Flourless potato bread contains all the usual ingredients. Once baked, you will end up with something like baked puree, not suitable for slicing.The process of preparing such bread will take much longer than baking regular wheat bread, however, for those who really miss the taste of potatoes, this does not matter.
Useful properties of potato bread
Since the composition of potato bread differs from other types, the benefits of the product are atypical.Many doctors recommend eating potato bread to speed up metabolism. The benefits of potato bread are evident for the digestive tract.The advantage of potato bread is its aroma and taste, which are much more interesting than that of a wheat loaf. Many people compare the aroma of potato bread with potatoes baked over coals.
This bread is also famous for its softness. It lasts for 24 hours after preparation. Potato bread truly melts in your mouth.Despite the fact that potatoes are a starchy product, bread made from them is healthier for maintaining your figure than wheat bread.
Disadvantages of Potato Bread
Like other baked goods, potato bread cannot be stored for long. It also cannot be used to make crackers, and sliced bread can be very brittle.However, these shortcomings are really minor.
Do you like to experiment with homemade baked goods? I suggest you bake delicious potato bread in the oven. It is prepared quite simply and does not take long. We will knead the dough using potato broth and mashed potatoes. The texture of the product is porous, like regular bread.
But the dough itself, of course, is not very pliable, you need to get used to it. It is sticky and spreads. It is important here not to overdo it with flour. However, with all these features of the recipe, I liked baking bread with potato broth. I hope you like it too.
Recipe information
Cooking method: in the oven .
Total cooking time: 1.5 min.
Number of servings: 6 .
Ingredients:
- potato broth – 1 tbsp.
- potatoes – 1-2 pcs. (about 200 g)
- egg – 1 pc.
- dry yeast – 1 tbsp.
- sugar – 1 tbsp.
- salt – 1 tsp.
- vegetable oil– 3 tbsp.
- wheat flour - about 500 g.
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. Rectangular “brick” shape – 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 we dissolve them in warm water. Let it bubble for 10 minutes and add it to the dough after adding the egg.
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!
Kristina, judging by what you described, Krasnodar flour is also suitable, you need to knead it! Use less water, knead with folds, do not bake with one bun. There is too much moisture, too much dough weight to bake the tin version properly.
In general, the bun turned out well, I thought it would be tough, but no. Not bad, in principle: the bread has risen, not the same as yours, of course, but quite porous and soft, with thick, large ports, similar to a sponge with large holes =), tasty, with such an interesting sourness, the crumb came out a bit moist and a little rubbery (like in pita bread or some kind of flatbread), I think this is due to the fact that the dough was liquid and I didn’t divide it, all the dough is in one bun. Overall, the result is not bad. The bread was delicious, everyone liked it, we ate it warm with milk, we will definitely bake it again! It should still turn out to be a non-sticky, correct dough!? 😂 Thank you very much for the advice! I have already bought Stary Oskol flour, premium grade. Before that I baked at the local one, Krasnodar. She's probably not suitable for these things. Thank you again for sharing your experience and knowledge and always answering my not-so-clever queries! ❤️
And further:
Salt is not the last thing, but after autolysis.
You can also store it in a container.
Still, it seems to me that the problem is not in the flour, but in the kneading. Do 7-8 folds in 15-20 minutes! You can take 30-50 grams less water)
Kristina, you can use less water, but it’s better to change the flour, the dough will still crawl, take a proven one famous brand like the Stary Oskol or French thing. And make sure the fermentation temperature is no higher than 26°.
Elena, in continuation of the epic with this bread:
Apparently, I really don’t have much flour. After resting, the dough became completely liquid and buoyant. It didn’t come together into a ball at all, I folded it into a mold, but I couldn’t make any cuts because it didn’t hold its shape at all. Now the bread is in the oven, almost ready, its shape has doubled in size, the roof, of course, has been torn to pieces, but very artistic, I want to note =), the smell is excellent. I read your articles on the topic of kneading and watched how you do it. It’s a wonderful miracle, nothing else, you mold it with dry hands and nothing sticks. I have a question: is it possible to reduce the amount of water in this recipe so that the dough does not become so thin? Let me remind you that half an hour after kneading it was possible to assemble it, but 2 hours after the first folding, the dough had already floated.
Elena, thank you very much! Yes, I kneaded it wrong yesterday. The bread didn't turn out well at all. The crumb, like a piece of plasticine, came out completely without bubbles. But I won't give up without a fight! Take two today! I kneaded the dough again; yesterday, due to inattention, I missed the point about adding salt last. Today, in these 20 minutes, I drank tea. I kneaded the dough with my hands, and again what came out was some kind of shapeless, disgusting, sticky mass, which also stretches madly... I collected all this dough and put it into a transparent container. While I was putting the children to bed, I read your answer, I thought, “I wasn’t there, I’ll take out this horror and try to fold it,” and you know, it’s, of course, runny and doesn’t look like the usual dough, but it has started to come together into a ball and stretches well. I wet the table a little, wet my hands, and nothing sticks, and I even folded it, and even gathered it into a ball. The experiment continues. We are waiting for the next folding. Sorry you can't post photos here. Thank you! I'll write about it when the experiment is completed!
Christina, hello! You either have a problem with kneading, or the flour is so weak that it doesn’t come together at all. I can't say for sure. Try kneading with folds, maybe it will be easier for you.
Elena, good evening! I kneaded the dough according to the recipe, but I can’t roll it into a ball (I knead it with my hands), the dough is very liquid, sticks to my hands and the table, but it is sooooo sticky, is this the norm? I put the dough to ferment, will it turn out to be bread? Why can't it form a ball?
Natalia K, good afternoon! If it’s a donkey, then shorten the proofing by 20 minutes to begin with. It settles because it ferments during proofing.
Olga, thank you and you can have some potato broth, it will be great! :)
Good day Elena! Tell me how to bake in a regular oven gas stove. I kept the proportions, but for some reason, when I put the bread in the oven, it sagged... I did as you recommended, put a bowl of water for “steam” for 15 minutes at a temperature of 220°C...
Hello)) I’m baking 🍞 according to your recipes, I really like it and thank you for the beautiful videos! The question is: can I add potato broth instead of water?
Tatyana, it won’t darken, bake it :))
Hello, Elena. I really want to try this bread, but will it survive the cold proofing well? Won't mashed potatoes turn brown?
Natalya, hello! I have an article on your blog on your question - “Grey on White”, read it, you’ll probably find the answers)
Hello, Lena. Thank you very much for this recipe. Yesterday I baked this bread. Now, if I could add a photo. It turned out very tasty. But the pores turned out not so big, but small and uniform. Which didn't affect the taste. But for some reason I can’t get such a white color. The color of this bread is more similar to Podolsky. Thanks for the recipes. This is the third recipe I have taken from your site.
Ira, great, very glad! :)
Hello Lena, I take back what I said about humidity :):) I redid it, everything comes together perfectly, the dough is stretchy, elastic, everything is as it should be. Apparently I made a mistake somewhere with the amount of water for the first time
Ira, it’s not so simple with rye)) Thick sourdough is more sour and this is done intentionally, this is important for rye bread. Another thing is that you can add a little water to stir, citing the different moisture content of the flour.
I realized thanks.
And one more question... about rye bread. Very often, sourdough for rye is made very dense. Well, for example 42st/90v/180m
It turns out to be a ball that is quite difficult to knead. If you add 50 grams of water to it, which you then cut from the dough/dough, will there be any fundamental difference? At the same time, the rest remains unchanged: time and tempo
Ira, hello! yes, 85%, that’s how it should be, this is not prohibitive humidity, but not all flour is capable of taking that much water. Let's just say that a very weak one cannot, but an average one can do it, and also with 10.3% protein. But that’s not the point, next time try to calculate the moisture content of the dough in advance and then determine for yourself whether you need so much water in the dough or whether it’s better to reduce it, the bread won’t get any worse)
Hello Lena! I ended up with a liquid dough. I count correctly: 320 water and 150 potatoes (470 grams of liquid - my blender ground the potatoes straight into the water) and 550 flour. Hydration 85%. Is this how it should be? I kneaded it in the arcash for 20 minutes, but I was still afraid, so I added more flour by eye :):)
It tastes right! Baked potato:)
Tatyana, the water is cloudy along with the potatoes - this is normal, as it should be)) Yes, it may have some sourness if the dough has fermented, but overall it turns out very tasty, even with sourness)
The bread was baked, the holes, of course, were not the same as yours, although the whole process indicated that everything was more than fine. The dough was perfect! But in the end, it seemed like it had stopped standing; there was too much sourness. And it smells like fried potatoes and onions! Thanks for the recipe! The bread is delicious, but I will work on the technique.
Lena, hello! This is my first time baking according to your recipe, I hope for a delicious result. When I mashed potatoes, the water turned out cloudy, tell me, is this normal, or is there something wrong? It’s just that the potatoes have been dug for a week.
Ellina, sourdough and sourdough are essentially the same thing. What we mistakenly (but habitually) call dough is leaven accumulated to the required volume and desired humidity. You can, if you ate your starter in good condition, at its peak.
Tell me, instead of the dough in this recipe, can I use ready-made starter in the same quantity?
Lena, hello! You can use a grater, that’s how it’s done in the original! You can do it in baskets too, just line the baskets with a towel, rub them with flour, and shape the dough itself tightly, otherwise it will stick.
Lena, hello, can you leave it in a basket? otherwise I have trouble transferring from the towel to the baking sheet. What if you grate the potatoes on a fine grater?