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Potato bread

Potato bread

The potatoes are washed, boiled in the shell, left to cool well, then peeled and passed, or put on a small grater.

Knead the grated potatoes well with flour and when the two ingredients take on a granular appearance, make a hole in the middle, where you put the crushed yeast and sugar. The salt is sprinkled all around, so as not to come into direct contact with the yeast. Add, little by little, hot water and knead the ingredients in the middle of the bowl until both the yeast and the sugar dissolve. Then add all the potato flour, gradually adding all the hot water.

Finally add the oil and knead until the dough can come off your hands. If necessary, add 2-3 tablespoons of flour and knead until smooth.

Cover the dough with a clean napkin and leave to rise in a warm place, away from drafts.

When the dough has doubled in volume, it is turned over on the floured plate and kneaded to remove air bubbles. Because the dough is still sticky, add more flour until it can be shaped and placed on the tray, lined with baking paper.

Grease the bread with water and put it in the preheated oven, at medium temperature, until it rises and starts to brown. Then take out the bread, grease it again with oil, then put it back in the oven and leave it until it browns nicely and makes a thick crust.

Then take the bread out of the oven, wrap it in a clean napkin until it cools down.

It is cut when it has cooled completely, but those who do not have patience can taste it, but the warm bread will not be able to be sliced ​​nicely.


1

Use white potatoes, which, being floury, can be better combined with flour.

2

The dough can also be made by transforming the potatoes into a fine puree, in which to add the mayo and then the flour and hot water.

3

Because the dough is soft and sticky, it tends to peel, so if you want the bread to be higher, it is good to bake it in a tray, or in a pot with high walls, as is done in Transylvania.

4

If you want the bread to have a thick crust, you will need to leave it in the oven longer.

5

If you wrap the bread taken out of the oven in a clean, dry napkin, the crust will soften.

6

If you want the bread to be crispy, you no longer need to wrap it in a napkin after removing it from the oven. (We don't have strong teeth anymore, for the thick crust of bread, so we only browned it a little and when we took it out of the oven, we wrapped it in a napkin to soften it.)


Potato bread, homemade recipe

At a special meal with the family, homemade bread with potatoes will complete the rich menu with its traditional, specific Transylvanian taste. For a bread with a fluffy interior and a crispy crust, it is ideal to use an oven with a steam cooking function, leaving the dough to bake for about 30 minutes.

Ingredients (for 4 medium loaves):

1000 g flour (type 650)
500 g boiled potatoes well
approx. 500 ml of milk
50 g of fresh yeast
1 teaspoon salt

Estimated preparation time 4 hours

Method of preparation:

1. In cold salted water, boil the peeled potatoes and cut them into cubes. Once cooked, strain the water and strain. In the bowl of a mixer, mix warm milk with yeast, salt, warm mashed potatoes and flour. Knead until a homogeneous, malleable dough is obtained. Cover the bowl with foil and a kitchen towel, leave the dough to rise in a safe place for about 2 hours, until it doubles in volume.

2. Place the dough on a work surface and remove the air by pressing. It is divided into four equal parts and long, circular strips are shaped, which are then intertwined. Place on a baking tray greased with oil, cover with foil and kitchen towel and set aside until it doubles in volume again - about 40 minutes. Do not preheat the oven. Set to 200 ° C, activate the steam cooking function and start. Remove the foil and towel and place the breads in the oven. Bake for about 30 minutes.

The recipe is part of the Make Life Delicious recipe series, supported by Electrolux.


Peasant bread with potatoes without kneading


Peasant bread with potatoes without kneading

It's the best bread for me. Simple to prepare, fluffy and stays soft for a long time thanks to the potatoes in the composition. You don't have to be an ace in the bakery if you have the necessary ingredients and a Cast Iron Pot at hand. This peasant bread with potatoes without kneading is made almost alone.

All we have to do is prepare the ingredients for the evening and put it in the oven the next day. I assure you that you will have the best bread! I'm not sorry for the investment made in the cast iron pot is worth all the money. Not only bread can be prepared in it but also many other steaks such as Ciolan with beer , or Put it on the stove , or "Sneakers" in the oven . All these steaks made in Cast Iron Pot are much tastier, better. You can order too Oala de Fonta online from Cast iron cauldron .

Ingredients Peasant bread with potatoes without kneading

500 g white flour
10 g dry yeast
150 g potatoes
350 ml of cold water
1 teaspoon salt
2 tablespoons oil
bran or corn flour

Preparation Peasant bread with potatoes without kneading

In a bowl put flour, yeast, boiled potatoes and crushed with a fork, salt and oil. Add cold water and mix. We get a sticky dough. Grease a bowl with a little oil and put the dough in it. We close with the lid if it has the vessel, if we do not cover it with food foil. Put the dish in the fridge for 12-16-18 hours (it stayed with me for 17 hours).


Sprinkle plenty of flour on the work surface. Pour the dough and sprinkle with flour. We press it lightly and stretch it a little and then fold it. We bring the bottom to the middle of the dough. The top is brought over half of the dough. We continue to fold from left to right to the middle and we bring the dough left on the right over the folded one.


Sprinkle plenty of cornmeal (or bran) on a clean towel and place the dough with the folds down. Sprinkle cornstarch on top and wrap the dough in a towel.


We turn on the oven and put the Cast Iron Pot in it, with a lid so that it also heats up. Let the oven and the pot heat well for 30 minutes. During this time the dough works. Remove the pot from the oven, turn the dough in it, taking care that this time the folding reaches the top.

Cover the cast iron pot with the lid and put it back in the oven for 30 minutes.
After 30 minutes we take the head down and let the bread brown for another 15-30 minutes (I say that 20 minutes is enough if you want the bread not to be too browned).

Remove the pot of baked bread from the oven and leave to cool. This way the bread comes out of the pot easily. Here is the used Cast Iron Pot, beautiful red & # 8230. .That's dear to me.


Wash the potatoes well. Boil the peel in water in which I added half the salt (2 teaspoons) until soft.


Drain, stop the water in which we boiled the potatoes 120 ml. Let the potatoes cool until they are completely dry.


We crush the cold potatoes. We put it in the container of the food processor. Leave the yeast to dry for 5 minutes. in hot potato water. We mix. We start the robot at low speed, we add the yeast and the olive oil, we mix until it is homogenous.


Add the flour with the rest of the salt (2 teaspoons), leave it on the robot's hand for 2-3 min. then give it a little medium speed and mix for 11 minutes.


Never be scared during the preparation, the dough will be hard and crumbly at the beginning ... to see how beautiful it is after all.


After those 11 min. cover the bowl with transparent foil and leave to temp. the room has grown for 35 min. The dough will not double in volume, but will increase.


Divide the dough in half, form balls and flatten. Roll the dough towards us, pull the last piece a little towards us and sprinkle with flour. We try to give it a somewhat round shape. With the cut down, we place it on a kitchen towel on which we sprinkled a little flour. Cover with another towel and leave to rise for 35 min.


Only now I turned on the oven and preheated to 190 ° C, with the tray all on the first step (oven without ventilation).


Normally now you should have a stone to make bread on it, I don't have one. But I turned the bottom of the steak tray upside down and placed the bread with the cut up on it. I sprayed the walls of the oven with water from time to time (I think about 5 times).


Remove from the grill and let cool. Do not cut while hot.
Good appetite!


Wash the potatoes well. Boil the peel in water in which I added half the salt (2 teaspoons) until soft.


Drain, stop the water in which we boiled the potatoes 120 ml. Let the potatoes cool until they are completely dry.


We crush the cold potatoes. We put it in the container of the food processor. Leave the yeast to dry for 5 minutes. in hot potato water. We mix. We start the robot at low speed, we add the yeast and the olive oil, we mix until it is homogenous.


Add the flour with the rest of the salt (2 teaspoons), leave it on the robot's hand for 2-3 min. then give it a little medium speed and mix for 11 minutes.


Never be scared during the preparation, the dough will be hard and crumbly at the beginning ... to see how beautiful it is after all.


After those 11 min. cover the bowl with transparent foil and leave to temp. the room has grown for 35 min. The dough will not double in volume, but will increase.


Divide the dough in half, form balls and flatten. Roll the dough towards us, pull the last piece a little towards us and sprinkle with flour. We try to give it a somewhat round shape. With the cut down, we place it on a kitchen towel on which we sprinkled a little flour. Cover with another towel and leave to rise for 35 min.


Only now I turned on the oven and preheated to 190 ° C, with the tray all on the first step (oven without ventilation).


Normally now you should have a stone to make bread on it, I don't have one. But I turned the bottom of the steak tray upside down and placed the bread with the cut up on it. I sprayed the walls of the oven with water from time to time (I think about 5 times).


Remove from the grill and let cool. Do not cut while hot.
Good appetite!


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Home bread

Homemade bread does not compare to any bread in the store. A cheap, simple and delicious recipe, with few ingredients that you definitely have at home! Fill your whole house with the wonderful aroma of freshly baked bread!

Bread is an indispensable food for many meals. We eat it with soups, stews, steaks, schnitzels, pies, spreads, appetizers of all kinds. But homemade bread has something special that makes us all think of childhood.

Many of us remember the delicious aroma of warm bread taken out of the oven by our mothers and grandmothers. That smell and taste could not be surpassed by any hot bread in the store.

Bread is one of the oldest foods. The oldest evidence dates back to 14,500 years ago, in the northeastern desert of Jordan. Most often, bread is made from wheat flour, but there are also variants of bread made from barley flour, corn flour, potato flakes and other less conventional ingredients.

If you want to know how to make a tasty homemade bread, which will remind you of your childhood and will impress even the most capricious guests, follow our recipe, which is much simpler than you think.

    of 400 ml of water, the cube of yeast, 3 tablespoons of flour, salt and sugar and leave to rise until it doubles in volume.
  1. Sift the rest of the flour and make a place in the middle where the mayonnaise is placed.
  2. Stir in the flour until a dough rises that allows it to rise for about an hour.
  3. Line a pan with butter and flour and place the dough. Bake for 45 minutes and the homemade bread is ready.
  4. Consuming hot or cold & # 8211 is delicious anyway!

Here's what you can put on the bread:

Learn how to make a cake top at home

3 / 5 - 2 Review (s)

Homemade bread with potatoes in the dough

We like homemade bread and we like to flirt with the dough, and this time we prepared a beautiful and tasty homemade bread with potatoes in the dough.

Potato bread is prepared in two ways: with peeled potatoes, or with mashed boiled potatoes. This time I chose the mashed potato version.

We especially like the Transylvanian bread with potatoes, from the trade. But when we have time and appetite for warm bread, we prefer homemade bread.

Nothing compares to the aroma of leavened dough that creates a rainbow on the palate. And nothing compares to a corner of warm bread, which tempts you with its steam.


Homemade bread with potatoes

1. Sift the flour into a deeper bowl and add the yeast, salt and dried rosemary. Mix them and make a hole in the middle.

2. Mix water with three tablespoons of oil and pour over the dry ingredients. First mix with a wooden spoon, then knead with your hands until it reaches the consistency of a dough.

3. Place the bread dough on a greased surface with a tablespoon of oil and incorporate the remaining oil. Knead for 10-15 minutes, then place the dough in a bowl, in a warm place, covered with a clean napkin, for 45 minutes or until it doubles in volume.

4. Place the bread dough, without kneading it, in a non-stick cake pan (or cake) greased with oil. Slice the potatoes in a bowl, sprinkle with very little oil and mix.

5. With a very sharp knife, cut the dough and put the potato slices in each slot together with a sprig of rosemary.

6. Cover with a napkin and leave to rise for an hour. Sprinkle sea salt on top and put this homemade bread and potatoes in the hot oven for 40 minutes. Cut the bread only after it has cooled.

Trick. Choose potatoes with red skin! It does not break and cut much easier.


BREAD WITH POTATOES IN THE IRON POT

Potato bread in cast iron pot & # 8211 good homemade bread recipe, with thin and slightly crispy crust and soft and very fluffy core. The recipe for potato bread in a cast iron pot is simple, easy to prepare, even by someone with no experience in the kitchen.

I also prepared bread recipes with potatoes on the blog, but the potatoes were cooked without peel, as for puree and retained more water. I set out to show you a recipe for bread with boiled potatoes in shell. Theoretically, it would be about the same, but the taste is a little different, and the bread is a little heavier, although, as I said, the core is very fluffy.

In general, a good homemade bread with crispy crust needs steam in the oven. In this case the water from the dough that will evaporate during baking remains inside, because the pot is covered with a lid. The lid is removed from the bowl after 30 minutes, at which time the bread crust begins to brown.

The smell of warm bread, fresh out of the oven is probably the most beautiful, with childhood memories, which makes you crave and eat more than you would like. What could be more pleasant when you see that bread is enjoyed with great pleasure? The bread with potatoes in the cast iron pot comes out very tasty. If you don't have a cast iron pot, try another pot with a lid that you have in the house.

Potato bread made by me can be found on the blog if click here for bread with potatoes and dark beer and here for the simplest recipe for potato bread.

Before I go on to explain my potato bread recipe, I want to give you some tips:

  1. & # 8211 fresh yeast dissolves in warm water & # 8211 NOT HOT!
  2. & # 8211 if you put a little sugar next to the yeast it feeds the yeast and helps fermentation.
  3. & # 8211 do not put salt next to the yeast
  4. I read at one point that it is recommended for a good homemade bread to mix dry yeast with fresh in the same bread. Indicated quantity: per 1 kg of wholemeal flour used 10 g of dry yeast and 15 g of fresh yeast
  5. & # 8211 A second kneading after fermentation time and a second fermentation break are recommended.
  6. & # 8211 yeast prefers a temperature of 30 ° C for fermentation, the dough growing in a relatively short time, but there are also recipes in which the dough ferments in the refrigerator
  7. & # 8211 a teaspoon of honey in the dough highlights the taste of salt
  8. & # 8211 the best advice I can give you: sift the flour before working with it
  9. & # 8211 Bread is baked at first at high temperatures, then they drop
  10. & # 8211 you will know that the bread is baked if you hammer it and it sounds empty

Bread with potatoes baked in a cast iron pot it stays fresh for a few days. But if you do too much you can keep it in the freezer. All the bread can be stored in the freezer, then thaw it at room temperature.

Here is the list of ingredients and how to prepare it potato bread in cast iron pot.

INGREDIENT:

200-250 ml of slightly warm water

300 g peeled potatoes

25 g fresh yeast or 7 g dry yeast

I washed the peel of the potatoes very well, then I put them to boil, over medium heat, until a fork easily entered them. When I noticed that they are almost cooked I put the yeast with a teaspoon of sugar and 1 tablespoon of flour in a deep bowl or cup, I poured 50 ml of warm water, I mixed until the yeast dissolved and I let them rise. . If you use red potatoes, for the reason that you only have them in the house, or because you do not want to throw them away noticing that they are starting to sprout, you will increase the amount of water, because you may need hot water to care for them. for puree. If you do not want to influence the recipe, then put hot potato water and use it separately.

I took the boiled potatoes off the heat and let them cool a bit, so that they were bearable so I could peel them. As soon as I cleaned them, I cared for them as puree.

I put the potatoes over the flour, I added the yeast, I started to knead, gradually adding the rest of the warm water. Water is added gradually because it is possible to have types of potatoes that retain more water. The dough is sticky at this time.

I kneaded the dough for about 5 minutes, slamming it against the worktop several times, thus helping to release gluten from the flour and aerate the dough. After kneading it becomes elastic and remains very little sticky. I put it on a wooden bottom and covered it with a food foil glued directly to it (so as not to make a mess), and I put a clean towel over the foil. I let the dough rise for an hour, during which time it doubled in volume. I turned on the oven at 240 ° C. When it reached the set temperature I put the cast iron pot with lid to heat. I left it in the oven for 15 minutes. With wet hands I took the dough and moved it to the hot pot. I tried to make a model for it, but it didn't keep after baking.

Bread with baked pumpkin kept the flour pattern created with lace.

I baked the bread for 30 minutes with a lid, then I took the lid and left it for another 15 minutes.

The bread came out very fluffy and tasty. It's very easy, you don't need experience in the kitchen to make one good bread with homemade potatoes!

I let the bread cool on a grill. When it was just a little warm I put it in a cotton towel, then in a plastic bag. It keeps perfectly for a few days.

Now, if you make potato bread, what are you going to eat it with?

Would a simple eggplant salad work?

I redid the recipe and I dropped a little more water (about 25-30 ml), the dough was very sticky, but it came out very fluffy! It looks like a bread made with wild mayo. Here is a picture taken with the phone.

I am glad that the bread came out to the taste of many of you and I thank all those who sent me messages of appreciation, but also pictures.


Rustic potato bread

I saw this a week ago recipe of bread with potatoes to Laura Laurentiu and as I couldn't resist the temptation, I did it too and I wasn't sorry at all because it has an absolutely delicious taste.

I changed the baking method because I wanted a bread with crispy crust, which would remain crispy even after cooling.

Here are some simple rules for getting good, crispy bread even after cooling:

1. The oven must be hydrated before the bread is baked. Hydration must be done in the first 10 minutes after I put the bread in the oven. For this, we need a small saucepan in which we will put water and which we will put in the cold oven. After inserting the pan, turn on the oven and heat it to the temperature required by the recipe (in the case of this recipe 190 ° C). After the oven has reached this temperature, add the bread and leave the pan with water for the first 10 minutes of baking and then take it out. We do not leave it any longer because the excessive moisture formed by water vapor will soften the crust after the bread cools. In the last 10 minutes of baking, we open the oven door very little to remove the moisture formed inside the oven. In this way we get a beautifully colored bread with a crispy crust.

2. After removing the bread from the oven, place it in a vertical position to cool, on a grill. In this way, the bread removes excess moisture and the crust will remain crispy even after cooling.

3. We leave the tray in which we will bake the bread heated in the oven. When the oven reaches the desired temperature, quickly remove the tray, turn the bread over and quickly put it in the oven. The thermal shock suffered by the bread will create that crispy crust.

4. If we want a really fluffy bread with a super crispy crust, we use soy lecithin. Soy lecithin has the role of correctly distributing the air formed inside the bread, it gives it elasticity and the bread stays much more fluffy and with a crispy crust. For every half kg of flour used, we use 1 teaspoon of soy lecithin dissolved in a little water.


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