Bread and potatoes in the oven step by step recipe. Potato bread in the oven
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 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 more with herbs - this way it tastes better and more aromatic. The crumb is very soft and does not stale for a long time, although this bread does not last long with me. I highly recommend you bake it.
To bake potato bread in the oven, we need flour, milk (sour milk can be used), dry yeast, salt, sugar, boiled potatoes in their skins and butter... We also need an egg for smearing and a mixture. fragrant herbs for sprinkling.
Heat the milk a little, add sugar and yeast, mix.
Add half of the flour, salt and boiled potatoes grated on a medium grater. Stir again.
Add melted butter to the dough. Add the remaining flour gradually.
Knead soft dough that will not 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.
Transfer the dough to a silicone mat or parchment, brush with a beaten egg and sprinkle with the herbal mixture.
Turn the oven on 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 very reddened, 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 aromatic and can be simply spread with butter and served with tea. It is also good for first and second courses.
Bon Appetit!!!
Today we offer you to make potato bread. Yeast dough will be cooked not just with broth, but with mashed potatoes. Can be included in the lean menu.
At the time when bread makers went on sale (a homebaked bread became a fashion), I reacted to the new technique with skepticism, as to another marketing gimmick. But after a year or a year and a half, she herself was ripe for a purchase, and not for reasons of economy or healthy home food, but the decision simply took shape: "I want my family to eat delicious bread."
The bread maker has 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 many different types of bread - from ordinary white bread with dry yeast to complex rye custard bread on homemade sourdough. I put it in my piggy bank good recipes oat bread, corn bread, bread from whole grain flour, pumpkin, squash, onion. She worked out the technology of baking Italian ciabatta, brought it to perfection ...
Naturally, during this time favorites have taken shape, and potato bread is in their top five. It is absolutely unusual, not like the others - lush, soft, fragrant, springy, with large pores and a delicate crust. It's not even bread, but a kind of snack cake: add a saucer with olive oil or a plate light salad- and nothing else needs to be invented for breakfast or dinner.
By the way, this bread with potatoes, like most other "exotic" types, I make in the oven, and I advise you too. Not because the bread maker does not cope, but simply for pleasure, in order to feel 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.,
- flour top grade 450 g,
- dry yeast 1 tsp
Cooking process:
Prepare mashed potatoes, draining almost all the water from the boiled potatoes ( fresh puree it is not necessary to do it - you can “dispose of” the leftovers of the garnish in the 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 batter... Pour the third glass of flour in portions. The amount of flour can 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 steep (no need to make a "bun").
Stir the dough until it doubles. Cover the pot with the dough, leaving a small gap for air flow.
Transfer the dough to the table with flour and now form a bun out of it, being careful not to knead too much. Place it on a baking sheet, sprinkled with flour and semolina, and leave to rest for another 30-40 minutes.
To make the crumb have large pores, bake the bread in a very hot oven(300-350 ° C), and when it swells well, reduce the temperature to 150 ° C and continue baking until the crust hardens. After that, turn off the oven completely and hold the potato bread in it for another 10 minutes. Slice the bread when it has cooled completely (or almost completely) to avoid crushing the crumb.
Bread with mashed potatoes: a recipe from Natalia
Peel the potatoes, cut into 4 pieces and add water. Add bay leaf, thyme, rosemary, pepper and 1 teaspoon of salt to the water. Put on fire and cook until potatoes are tender.
Drain the water from the potatoes, set aside 120 ml of water in which the potatoes were cooked. Let the potatoes dry a little and crush them with a potato machine.
Dissolve the yeast and salt in 120 ml of warm water in which the potatoes were boiled. Leave the dough for 30 minutes. Then combine the mashed potatoes with the dough and beat until homogeneous mass, add vegetable oil and gradually add flour. Knead for 15 minutes with your hands or a food processor. The dough will turn out sticky, so leave it, cover with a towel and let stand for 1 hour in a warm place. Divide the matched dough into 2 parts, these will be 2 potato breads. Form a bread from each part and place on a baking sheet, previously sprinkled with corn or plain flour.
Leave the dough for proofing for 2 hours. After that, bake the potato bread in a preheated oven with steam at 250 degrees for 15 minutes, then bake at 200 degrees for 30 minutes. Then cover the bread with foil and bake for another 30-40 minutes.
People often say: "potatoes are the second bread." Few of the 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 the mass cultivation of this overseas root crop on the peasants.
Today, potatoes are everyone's favorite vegetable that is present in the daily diet, invariably included in holiday menu and never becomes boring. Potatoes are part of the first and second courses, salads, for example, the famous one. And how delicious and soft you can bake bread with a crispy crust, which tastes good and does not 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 a poor harvest of wheat and other grain crops. The rulers promised a huge reward to those who offer a worthy alternative to bread. The resourceful Parmentier suggested baking bread, tortillas and potato-based pies.
Baked potatoes are used in in different ways: raw, boiled, in the form of a decoction. Dry potato flakes, starch can be used.
The easiest potato bread recipes
Until I decided for myself what kind of potato bread I like more - broth, with the addition of onions or Italian. Each of them is especially good.
Italian Potato Garfagnana Bread in the Oven
Bread baked over this Italian recipe, it turns out with an appetizing potato taste and aroma, has a soft cotton crumb, a porous structure. The main ingredients are mashed potatoes and Wheat flour... Do not overdo it with flour, the dough should not turn out to be tough and clogged. 
This potato bread is an excellent addition to first courses, stews, vegetable salads... K fits just perfect! It goes well with butter, ham, cheese, fish pastes, so it can be used for making sandwiches.
Recipe Information
- Cuisine: Italian
- Type of dish: baked goods
- Cooking method: in the oven
- Servings: 6-7
- 3 h
Ingredients:
- potatoes - 200 g
- dry yeast - 1 tbsp. l.
- salt - 1 tsp
- sugar - 1 tbsp. l.
- olive oil - 3 tbsp l.
- water - 150 ml
- flour - 3 cups.
How to cook:
Dissolve the yeast in warm water. Add sugar. 
Wash the potatoes and boil them “in their skins” for 25-30 minutes. 
Cool, peel and knead with a crush or blender. Small lumps can be left. 
Transfer the warm puree to the dough, mix evenly. 
Add salt and 2 tbsp. l. oils. Gradually introduce flour. 
Knead into a smooth soft dough. Place in a bowl oiled with olive oil. Cover with a damp towel. Leave warm for 1 hour. 
Knead the dough and wait another 30 minutes. 
Divide the dough into 2 pieces. Shape the bread into a loaf or circle. Make notches. Sprinkle with potato bread if desired corn flour... Cover with a towel and let sit for 15 minutes. 
In the meantime, preheat the oven to 200 degrees. Bake the bread for 30 minutes. Check the readiness of the baking with a wooden stick. After cooling down, the bread is perfectly cut, does not break up into crumbs. 
Note to the hostess:
- Instead of dry yeast, you can use live yeast in the amount of 30-40 g.
- To prepare the dough, it is better to take flour from hard varieties wheat, high in protein.
Potato bread with onions in the oven
Potato bread can be eaten in bite with a dish or by itself, washed down with warm milk or tea. To make its taste richer, and from the aroma to get an unforgettable experience, when kneading the dough, add 2 tablespoons of flour to 500 g of flour onions(fried or dried). 
You should not put raw chopped onions - they will not bake well in the dough, and will produce an unpleasant crunch.
Ingredients for 8 servings:
- flour - 550 g
- potatoes (boiled, in their uniform) - 250 g
- onion - 1 pc. large or 2 small
- fresh yeast - 30 g
- milk - 1 glass (250ml)
- butter - 25 g
- vegetable oil 2-3 tbsp. l
- sugar - 25 g
- chicken egg - 1 pc.
- salt - 2 tsp
Preparation:
- Wash the potatoes with a brush, boil in their uniforms, after cooling, remove the peel. Mash the peeled root vegetable in mashed potatoes.
- Remove the husk from the onion, wash, chop finely. Fry in vegetable oil in a pan until golden brown. Mix with mashed potatoes.
- Heat milk to a temperature of + 35-37 degrees, dissolve yeast in it, adding 4-5 tablespoons of flour. To mix everything. Leave the dough to wander in a warm place.
- When foam appears on the surface of the dough, it means that the fermentation process is active. Now you should put butter, sugar, salt, egg, mix everything together. It is advisable to get the egg and butter out of the refrigerator in advance so that they warm up. Ingredients added cold will impair the "growth" of the dough.
- Next, add mashed potatoes with onions, gradually add the rest of the flour. If the dough comes out too tight, you can pour in a couple of tablespoons of warm milk. If, on the contrary, the dough sticks to your hands, put a handful of flour. We knead well.
- We leave to come up in a warm place (you can use the corresponding functions of a multicooker or bread machine).
- We are waiting for about half an hour for the dough to rise. We form loaves, if desired, the surface can be sprinkled with caraway seeds, sesame seeds. We bake in the oven at a temperature of 18-200 degrees for 30-40 minutes.
- The finished bread looks very appetizing and has a sweetish taste. You can improve the taste and aroma by using baked rather than boiled potatoes.
For of this recipe you can use mashed potatoes prepared the day before, for example, if there is an extra portion that no one wants to eat.
On potato broth in a bread maker
Experienced bakers often use the potato broth left over after cooking the vegetable to make the dough. Why is this done? It turns out that 70% of potassium remains in this broth, there are carbohydrates, vitamins A and C. The dough mixed on it ferments faster, rises better, which has a beneficial effect on the taste and smell of the finished product. The crumb of pastry turns out to be tender and airy, bread on potato broth does not stale longer. The main condition is that you should not salt the water when boiling root crops.
The finished broth can be frozen for future use and used as needed. Before kneading the dough, the broth must be defrosted and heated to a warm state.
This recipe is especially convenient for a bread machine - just put all the ingredients in a bucket, set the mode and wait.
Ingredients:
- decoction of potatoes - 350 ml
- flour - 4 cups
- sugar - 20 g
- salt - 20 g
- sunflower oil - 20 ml
- dry yeast - 1.5 tsp
Cooking process:
- First, let's prepare a potato broth. Take 2 medium potatoes, peel, cut into slices, and place in a saucepan. Pour in 500-600 ml of water (the water should cover the potatoes). Pour a little more water than we need in the recipe (with the expectation of boiling).
- Boil potatoes in water without salt. Drain the broth. You can use potatoes for other dishes, and leave the broth to cool to a temperature of 36-38 degrees.
- Pour the broth into the bowl of the bread machine, send all the other components.
- We turn on the bread maker, select the program (do not forget about the golden brown crust), press “start”.
- In about 3.5 hours, the loaf will be ready!
- We take out the form carefully. The bread must be carefully removed by removing the dough kneading screw.
- Cool on the side, turning the loaf - this way the pastries will not lose their shape.
If desired, the recipe can be adapted for an oven or multicooker. In the latter case, it will not work from above golden brown but it doesn't affect the taste.
If you have never tried such baked goods, be sure to catch up to see for yourself the excellent result.
If you wish, you can safely experiment with the recipes described above:
- add chopped instead of onion green onions, as well as parsley, dill - the aroma will be simply incredible;
- additives can be any - fried mushrooms, ham, sun-dried tomatoes, garlic. But do not overdo it with the quantity, otherwise the dough will rise poorly;
- salt for bread on potatoes is just as important as other ingredients. Its lack sharply impairs the taste.
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Love experimenting with homemade cakes? I suggest you bake delicious potato bread in the oven. It is prepared quite simply and not for long. And we will knead the dough based on 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 with potato broth. I hope you enjoy it too.
Recipe Information
Cooking method: in the oven .
Total cooking time: 1.5 min.
Servings: 6 .
Ingredients:
- potato broth - 1 tbsp.
- potatoes - 1-2 pcs. (about 200 g)
- egg - 1 pc.
- dry yeast - 1 tbsp
- sugar - 1 tablespoon
- salt - 1 tsp
- vegetable oil - 3 tablespoons
- wheat flour - about 500 g.
How to cook:
Boil diced potatoes in a little water. As a result, you should get 200 ml of ready-made potato broth. Drain the broth into a cup, let it cool slightly. Make mashed potatoes.
Drive one chicken egg into the cooled puree.
To stir thoroughly.
Pour in warm potato broth and stir.
In a separate bowl, mix dry ingredients: about 200 g of flour, yeast, salt and granulated sugar.
Combine flour and potato mass.
Add flour gradually. Pour in vegetable oil when the dough is already 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 foil and put in a warm place for 1 hour.
In the photo you can see (to enlarge the photos, click on them with the "mouse") - the dough has grown and became even more sticky. It should be lightly kneaded on a floured board.
Then we move it to the bread pan. Forming a loaf on a baking sheet most likely will not work, 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 the preheated oven. Bake at 180 degrees for about 30 minutes.
Check readiness with a wooden skewer. When pierced, it should come out dry. At the same time, the crust turns out to be ruddy.
Transfer the prepared wheat and potato bread to a towel.- Cover with another towel and allow to cool completely.
- Potato bread is cut very well, does not crumble. The main thing is to cut it after cooling completely. While warm bread tastes much better, it is not healthier. This pastry has a distinct potato flavor and aroma. It is perfect with oil. Very good for making sandwiches.
Note to the hostess:
- Dry yeast can be replaced with ordinary yeast, then the bread will turn out to be more fluffy. For this recipe, 30-40 g live will be enough. First we dissolve them in warm water... We give 10 minutes to bubble up, and we introduce into the dough after adding the eggs.