Bread is made from flour or potatoes. Potato bread in the oven - with a crispy crust and "fluffy" pulp

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

Taste Info Bread and Flatbreads

Ingredients

• 4 potatoes (medium size), boiled in salted water - about 200 gr.;
• 150 ml of potato broth;
• 600 g wheat flour+ for bedding;
• Dry yeast - 1 tbsp. l.;
• Fine salt - 2 tsp. (no less, otherwise the bread will turn out to be insipid, since potatoes “love” salt);
• Sugar - 0.5 tsp;
• Olive oil / any vegetable oil - 1 tbsp. spoon;
• For sprinkling: black cumin / cumin, sesame seeds.

How to make potato bread

1. Mash potatoes into a smooth puree.

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


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


4. Sift the flour into the puree.


5. Knead the dough for 15-25 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 200-220C 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.

No wonder they say: potatoes are the second bread. potato bread, the recipe and photo of which was sent to us by Svetlana Burova, can be baked in a bread machine or oven. I already wanted to run to my Panasonic bread machine and try out a recipe for delicious potato bread with green onions and white pepper!

At the end of this article for you is a video recipe for bread with raw potatoes.

potato bread

recipe for bread machine and for baking in the oven

I indicate the products that I used to bake potato bread in the LG HB-1001CJ bread machine, according to the recipe book, liquid is first laid in it, then bulk ingredients and yeast. The main ingredients are measured in cups, but if you have a different model of bread machine, I converted all products to grams in the following description of the recipe for the oven.

For the potato bread recipe you will need:

• Egg - 1 pc.,
• the rest is water (warm) - 1 cup and 3 tbsp.
• Vegetable oil - 2 tbsp.
• Wheat flour - 3 cups
• Instant mashed potatoes - 0.3 cups.
• Green onion - 1.5 tbsp.,
• Salt - 2 tsp
• Sugar - 1 tsp
• White pepper 0.25 tsp
• Instant yeast e (Saf-moment) - 1.5 tsp.

The ingredients for potato bread indicated in the recipe are for a 700 g loaf.

How to make potato bread in a bread machine

The flour for baking bread needs to be sifted.

Take the pan out of the bread machine and add the ingredients as directed in the recipe.

Set the form in the bread machine, select BASIC bread from the menu.

The color of the crust almost always choose the average (A). We press START.

The bread maker will start working. Potato bread on this program is baked for 3 hours and 30 minutes, during this time you can forget about it and do household chores.

The bread maker will call you when the bread and potatoes are baked.

When the stove issued BIB-BY, we take out the loaf from the mold,

cover with kitchen towels and let it cool completely.

Potato bread turns out to be unusually fragrant, tasty and airy.

Potato flavor gives a bright and unique taste to our homemade bread.

Enjoy your meal!!!

Potato bread in the oven

If you are baking potato bread in the oven, for the recipe you will need:

• Water - 300 ml.
• Egg - 1 pc.
• Vegetable oil - 2 tbsp. l.
• Salt - 2 tsp
• Sugar - 1 tbsp. l.
• Ground white pepper - 0.25 tsp
• Green onion - 1.5 tbsp.,
• Instant mashed potatoes - 5 tbsp.
• Baking wheat flour - 600 gr.
• Yeast (fast Saf-moment) - 7 gr.

Cooking and baking potato bread in the oven

Sift the flour, mix it with yeast and instant mashed potatoes (in a deep bowl).

In another bowl (I immediately use the form in which I will bake my bread in the future) mix warm water with an egg, sunflower oil, salt and sugar, lemon juice, white pepper. We stir. Add chopped green onions.

Gradually add the flour mixture, using a wooden spatula, knead our dough by hand.

When the dough for potato bread is ready, let it rise for 2 hours in a warm place (either in a barely heated oven or just put it on the battery).

When the dough has risen about 2 times, put it in a preheated oven to 200 degrees for 35-40 minutes.

The bread is ready, take it out of the mold onto a wooden surface or put it on a wire rack.

Let cool completely, covered with towels.

The bread has a very crispy crust.

Wishing you bon appetit.

Thanks to Svetlana for a delicious recipe homemade bread on potato flakes. Perhaps you have your own recipe for bread using mashed potatoes, sourdough potatoes, or broth. We will be glad if you share them in the comments to this recipe.

And, as promised, a video recipe for potato bread from the YouTube channel

Bread with raw grated potatoes in the oven and a cone with poppy seeds

The potato additive to the dough is only beneficial - the bread turns out to be tender and porous, with a beautiful golden crust, it remains soft and fresh for a long time. It is especially good for toast, toast, hot sandwiches and crackers.

Ingredients

• warm milk - 250 ml
• warm water - 200 ml
• pressed yeast - 25 gr
• mashed potatoes - 150 gr
• sunflower oil (refined) - 2 tbsp. l.
• wheat flour - about 1 kg
• sugar - 1 tsp
• salt - a teaspoon (incomplete, without a slide)

Cooking

To prepare the dough, crumble half of the required amount yeast. Add sugar.



Pour in warm water, stir in yeast and sugar. Sift 200 g of flour into the liquid, mix.



It will turn out to be a rather viscous mass, almost like dough for pancakes.



ON A NOTE. Do not add salt to the yeast, so as not to slow down the fermentation process.

Cover the dough, leave at room temperature for fermentation. After 2-2.5 hours, the dough will grow, increase in volume several times.



Crumble the remaining yeast into the dough, add salt.



Pour the slightly warmed milk into the warm mashed potatoes. Stir to disperse large lumps.



Pour into yeast mixture. Stir until all ingredients are completely combined.



Sift another 500 grams of flour into the dough. The dough will be inhomogeneous, viscous, sticky.



Turn it out onto a floured board and knead until soft. Add flour little by little until the dough has a uniform texture.

During kneading, add 1-2 tbsp. l. sunflower oil.



Cover the dough with a thick towel, put a lid on top. Put on the stove or near the battery. The dough will rise for about 2 more hours.



Form (rectangular, with high sides) grease with oil. Carefully transfer the dough, being careful not to wrinkle or press it. Flatten the mold, tuck the edges to make the surface even.



Cover the bread with a towel, turn on the oven to warm up. Put the bread on a warm stove. After 25-30 min. he will rise again. Bake bread at a temperature of 190-200 degrees for 30-35 minutes.



Ready bread remove from the mold immediately so that the bottom does not sweat. Cool on a rack or cutting board, covered with a towel. It is better to cut the bread when it has cooled down, when the crust becomes softer, and excess moisture leaves the crumb.

ON A NOTE. The dough with the addition of potatoes at the beginning of the kneading sticks strongly to the hands. Grease your palms with oil and gradually add oil to the dough. Be careful with flour - excess flour will cause the dough to turn out to be dense and not rise well.

When making potato bread In addition to flour, the main ingredient is the potato itself. Use both raw, grated potatoes and boiled potatoes in the form of mashed potatoes. At the same time, milk is not added to it to make mashed bread.
Potato bread is very tasty and filling. He will certainly decorate your table with his presence.

Recipes

Ingredients:

• Potatoes (boiled) - 230 g
• Salt - 1/2 teaspoon
• Butter - 25 g
• Flour - 50 g

Mash potatoes, add salt, butter and such an amount of flour to get soft dough. Ready dough divide into 2 parts and make each flat cake 5 mm thick and about 22 cm in diameter. Cut the cakes into 4 parts, place on a baking sheet and bake in the oven for about 5 minutes until golden brown on both sides. Serve hot tortillas.

Potato bread with cheese

Ingredients:

• Flour - 225 g
• Salt - 1 teaspoon
• Mustard powder - 1/2 tbsp. spoons
• Cheese "Cheddar" (grated) - 125 g
• Mashed potatoes (chilled) - 175 g
• Water - 200 ml
• Butter (for greasing the mold)

flour, salt, mustard powder and sift the baking powder into a bowl. Postpone 2 tbsp. cheese spoons. Mix the remaining cheese with potatoes, pour in water and oil. Mix the flour mixture with the potato mass until a soft homogeneous dough is obtained.
Sprinkle the table with flour, put the dough on it and quickly form a cake with a diameter of 20 cm. Place it on a greased baking sheet and use a knife to make a cross on the surface without cutting the dough. Sprinkle with reserved cheese. Bake the cake in an oven preheated to a temperature of 220 degrees for 25-30 minutes until golden brown.
Transfer the finished bread to a wire rack and let cool. Then break it into 4 parts and serve immediately.

Potato bread with cumin

Ingredients:

• Yeast (fresh) - 10 g
• Flour - 4 cups
• Whey - 1.25 cups
• Salt - 0.7 tbsp. spoons
• Cumin - 1/2 tbsp. spoons
• Mashed potatoes - 200 ml

Pour the yeast with a quarter of the indicated amount of warm whey and leave for 5 minutes. Then stir the yeast, add the rest of the whey, a cup of flour and leave for 30 minutes.
Then add mashed potatoes, salt, cumin to the dough, mix and add the remaining flour. Thoroughly knead the dough and leave it for 1.5-2 hours for fermentation.
Then knead it again, form the bread and place it on a baking sheet sprinkled with flour. Leave to proof for 30 minutes, then make an incision and brush with sour cream. Bake bread in an oven preheated to a temperature of 200-220 degrees for 45 minutes.

Irish potato bread

Ingredients:

• Potatoes (boiled in uniform) - 900 g
• Eggs (beaten) - 1 pc.
• Butter - 125 g
• Flour - 3 tbsp. spoons
• Parsley (chopped greens) - 1.5 tbsp. spoons
• Chives (chopped) - 1.5 tbsp. spoons
• Cumin - 1.5 tbsp. spoons
• Salt, pepper - to taste
• Sour cream - to taste

Peel potatoes, mash, mix with egg, butter, flour, parsley, onion, cumin, salt and pepper. Add sour cream. From ready dough roll up the sausage, cut it into 8 parts and form a cake from each. Roll the cakes in flour and fry in butter, over medium heat for 4-5 minutes on each side until a golden crisp forms. Then put the cakes on a plate and put small pieces of butter on them.

Potato bread with goat cheese

Ingredients:

• Goat cheese (dense) - 110 g
• Pancake flour - 175 g
• Salt - 1 teaspoon
• Cayenne pepper - 1/2 teaspoon
• Potato (red) - 175 g
• Green onions (finely chopped) - 4 stalks
• Thyme (chopped leaves) - 1 teaspoon
• Eggs - 1 pc.
• Milk - 2 tbsp. spoons
• Grainy mustard - 1 teaspoon

Cut the rind off the cheese and cut it into cubes. Sift flour, salt and pepper into a large bowl, holding the sieve high. Peel the potatoes and grate on a coarse grater directly into the flour. Then add green onion, chopped thyme and 2/3 cheese. Then mix everything thoroughly.
Beat the egg with milk and mustard, pour the mixture into a bowl with the potato mass and knead a soft dough with a spatula. Transfer the finished dough to a baking sheet and form a cake with a diameter of 15 cm from it. Press pieces of cheese into the cake, sprinkle with flour and sprinkle with thyme sprigs.
Bake bread in the middle of an oven preheated to a temperature of 190 degrees for 45-50 minutes until golden brown. Serve bread warm.

Potato bread with poppy seeds

Ingredients:

• Potato - 500 g
• Water (warm) - 600 ml
• Sugar - 3 tbsp. spoons
• Yeast (dry) - 7 g
• Milk - 240 ml
• Butter - 2 tbsp. spoons
• Salt - 1/2 teaspoon
• Flour - 600 g
• Eggs - 1 pc.
• Milk (for lubrication) - 2 tbsp. spoons
• Poppy - 2 tbsp. spoons

Boil the potatoes in the "uniform" for 25 minutes until soft. Clean and mash well with a fork.
Pour water into a bowl, add 1 tbsp. a spoonful of sugar and yeast. Leave for 5 minutes and stir to dissolve the yeast.
Heat potatoes, milk, butter, remaining sugar and salt in a saucepan until butter is melted. Then transfer the resulting mass to a large bowl and mix.
Mix the yeast with flour, add to the potato mass and put it on a floured table. Knead the dough for 10 minutes until it becomes elastic. If the dough is too sticky, you can add a little flour to it.
Transfer the finished dough to a bowl, cover and leave for 75 minutes in a warm place so that its volume doubles. Grease a small rectangular baking dish with sunflower oil. Knead the dough again, form a loaf out of it and transfer it to the mold. Cover and leave for another 45 minutes.
Brush the loaf with beaten egg and sprinkle with poppy seeds. With a knife, make several transverse cuts on the loaf with a depth of 1 cm. Bake the loaf in an oven preheated to a temperature of 190 degrees for 40-45 minutes until golden yellow. Place the finished bread on a wire rack to cool.

Potato bread with Provence herbs

Ingredients:

• Potato - 300 g
• Mixture provencal herbs(dry) - 1 tbsp. spoon
• Olive oil - 1 tbsp. spoon
• Flour - 400 g
• Yeast (fresh) - 10 g
• Salt - 2 teaspoons

Boil the potatoes, pour the broth into a bowl and mash. Pour 250 ml of potato herb broth and olive oil, add yeast, half flour and leave under a towel for 30 minutes. Then add the mashed potatoes and the remaining flour to the bowl. Knead everything thoroughly, sprinkle with flour, cover with a towel and put the dough in a warm place for 1 hour.
Then knead the dough, put it in a mold, sprinkle with flour again and leave in the mold for 1-1.5 hours. The form must be handled very carefully, as if it is moved abruptly, the dough may settle. Bake bread in a preheated oven at 220 degrees for 25-30 minutes.

Potato buns with bacon

Ingredients:

• Vegetable oil - 1 tbsp. spoon
• Bacon slices (without fat) - 3 pcs.
• Leek (mediumly chopped) - 1 pc.
• Flour - 175 g
• Baking powder - 2 teaspoons
• Butter - 50 g
• Mashed potatoes - 125 g
• Cheese "Parmesan" (grated) - 50 g
• Thyme (fresh chopped) - 2 tbsp. spoons
• Milk - 2 tbsp. spoons
• Eggs (beaten yolks) - 1 pc.
• Salt, black ground pepper- taste

Heat oil in a frying pan, add bacon, leeks and fry for 3-4 minutes until crispy.
Sift the flour and baking powder, put the butter and rub it with your hands until the mass begins to resemble bread crumbs. Then add chopped onion bacon, mashed potatoes, cheese, thyme, milk, salt and pepper. Knead everything to make a homogeneous dough.
Transfer the finished dough to a floured table and form a 0.5 cm thick cake with your hands. Then, using a round mold with a diameter of 6 cm, cut 10 circles from the dough. Lubricate them with a beaten egg and bake in an oven preheated to a temperature of 220 degrees for 10-15 minutes until the buns rise.

Potato milk loaf

Ingredients:

• Milk - 250 ml
• Sugar - 1 tbsp. spoon
• Yeast - 40 g
• Flour - 3 cups
• Butter - 100 g
• Powdered sugar - 60 g
• Potatoes (boiled in "uniform") - 500 g
• Raisins - 60 g
• Eggs - 2 pcs.
• Salt - to taste

Dissolve sugar and yeast in milk, pour the resulting mixture into 1/3 of the flour and mix. Cover the dough and let it rise in a warm place. Pour the remaining flour on the board, make a depression in the center, put butter in it, powdered sugar, peeled and minced potatoes, salt, prepared dough and knead the dough. Then add the floured raisins and mix again. Form small loaves from the dough, place them on a greased baking sheet and set aside for 20-25 minutes in a warm place. Then grease the loaves with a beaten egg and bake in the oven at medium temperature until cooked.

Love to experiment 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. 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 on potato broth. Hope you like it too.

Recipe Information

Cooking method: in the oven .

Total cooking time: 1.5 min.

Servings: 6 .

Ingredients:

• potato decoction - 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:

1. 
   Boil diced potatoes in a small amount of water. The result should be 200 ml of finished potato broth. Pour the broth into a cup, let it cool slightly. Make mashed potatoes.
2. Crack one egg into the cooled puree.
3. 
   To stir thoroughly.
4. 
   Pour in warm potato broth and stir.
5. 
   In a separate bowl, mix the dry ingredients: about 200 g of flour, yeast, salt and granulated sugar.
6. 
   Combine flour and potato mixture.
7. 
   Gradually add flour. Pour in vegetable oil when the dough becomes thick.
8. 
   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 foil and put in a warm place for 1 hour to approach.
9. 
   The photo shows (to enlarge the photos, click on them with the “mouse”) - the dough has grown and become even more sticky. It needs to be lightly kneaded on a floured board.
10. 
    Then transfer to a bread pan. Most likely it will not work to form a loaf on a baking sheet, it will spread. Rectangular shape "brick" - the best option. You can also use a round shape. Now you need to let the dough stand for 10-15 minutes, and then send it to a preheated oven. Bake at 180 degrees for about 30 minutes.
11. 
    Check readiness with a wooden skewer. When pierced, it should come out dry. The skin turns out to be ruddy.
12. 
    Transfer the finished wheat-potato bread to a towel.
13. Cover with another towel and let cool completely.
    
    
14. Potato bread cuts very well, does not crumble. The main thing is to cut it after it has completely cooled. Although warm bread seems to taste much better, it is not healthier. This pastry has a pronounced potato flavor and aroma. It's perfect with butter. Very good for making sandwiches.
    
    

Note to the owner:

• Dry yeast can be replaced with ordinary ones, then the bread will turn out more airy. For this recipe, 30-40 g of live will be enough. First we dissolve them in warm water. We give 10 minutes to bubble, and we introduce into the dough after adding the egg.