Potato bread recipe. English potato bread

People often say: "potatoes are the second bread." Few 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 on the peasants the mass cultivation of this overseas root crop.

Today, potatoes are everyone's favorite vegetable, which is present in the daily diet, is invariably included in the holiday menu and never gets bored. Potatoes are part of the first and second courses, salads, for example, the famous one. And what a delicious and soft bread you can bake with a crispy crust that tastes good and does not go stale for several days!

The invention of potato bread belongs to the pharmacist Antoine Auguste Parmentier from Paris. It happened in 1769, when famine raged in France due to a crop failure of wheat and other crops. The rulers promised a huge reward to those who offer a worthy alternative to bread. The resourceful Parmentier suggested baking bread, cakes and pies based on potatoes.

Potatoes in bread baking are used in different forms: 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 which potato bread I like more - on broth, with the addition of onions or Italian. Each of them is especially good.

Italian Garfagnana potato bread in the oven

Bread baked according to this Italian recipe is obtained with an appetizing potato taste and aroma, has a soft-cotton crumb, and a porous structure. The main ingredients are boiled potato puree and wheat flour. Do not overdo it with flour, the dough should not turn out hard and clogged.

Such potato bread is an excellent addition to first courses, stews, vegetable salads. Fits just perfect! It is combined with butter, ham, cheese, fish pates, so it can be used for making sandwiches.

Recipe Information

• Cuisine:Italian
• Type of dish: pastries
• 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 yeast in warm water. Add sugar.


Wash the potatoes and boil them “in their skins” for 25-30 minutes.


Cool, peel and mash with a crush or blender. You can leave small lumps.


Pour the warm puree into the batter, mix evenly.


Add salt and 2 tbsp. l. oils. Gradually add flour.


Knead into a smooth soft dough. Place in a bowl greased 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 parts. Shape the bread into a loaf or circle. Make notches. If desired, sprinkle potato bread with cornmeal. Cover with a towel and let rise for 15 minutes.


Meanwhile, preheat the oven to 200 degrees. Bake bread for 30 minutes. Check the readiness of baking with a wooden stick. After cooling, the bread is perfectly cut, does not break up into crumbs.

Note to the owner:

1. Instead of dry yeast, you can use live yeast in the amount of 30-40 g.
2. To prepare the dough, it is better to take flour from durum wheat, with a high protein content.

Oven baked potato bread with onions

Potato bread can be eaten with a dish or on its own, washed down with warm milk or tea. To make its taste more saturated, and to get an unforgettable experience from the aroma, add 2 tablespoons of onions (fried or dried) to 500 g of flour when kneading the dough.

You should not put raw chopped onions - they will not bake well in the dough, and will make an unpleasant crunch.

Ingredients for 8 servings:

• flour - 550 g
• potatoes (boiled, in uniform) - 250 g
• onion - 1 pc. large or 2 small
• fresh yeast - 30 g
• milk - 1 cup (250ml)
• butter - 25 g
• vegetable oil 2-3 tbsp. l
• sugar - 25 g
• chicken egg - 1 pc.
• salt - 2 tsp

Cooking:

1. Wash the potatoes with a brush, boil in their skins, after cooling, remove the peel. Mash the peeled root crop into a puree.
2. Remove skin from onion, wash and chop finely. Fry in vegetable oil in a pan until golden brown. Mix with mashed potatoes.
3. Heat the milk to a temperature of + 35-37 degrees, dissolve the yeast in it, adding 4-5 tablespoons of flour. Mix everything. We leave the dough in a warm place to ferment.
4. 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 impair the “growth” of the dough.
5. Next, add the mashed potatoes with onions, gradually introduce 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. Mix well.
6. Leave to approach in a warm place (you can use the appropriate functions of a multicooker or bread machine).
7. We wait 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.
8. Ready bread looks very appetizing, has a sweetish taste. You can improve the taste and aroma if you use not boiled, but baked potatoes.

For 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 machine

Experienced bakers often do not use water to prepare the dough, but the potato broth left after boiling the vegetable. Why is this being done? It turns out that 70% of potassium remains in this broth, carbohydrates, vitamins A and C are present. The dough mixed with it ferments faster, rises better, which has a beneficial effect on the taste and smell of the finished product. The crumb of baking turns out to be tender and airy, bread on potato broth does not get stale longer. The main condition is that you should not salt the water when cooking root crops.

Ready-made broth can be frozen for future use and used as needed. Before kneading the dough, the broth must be thawed 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:

• potato broth - 350 ml
• flour - 4 cups
• sugar - 20 g
• salt - 20 g
• sunflower oil - 20 ml
• dry yeast - 1.5 tsp

Cooking process:

1. First, let's prepare the potato broth. Take 2 medium sized potatoes, peel, cut into pieces, put in a saucepan. Pour 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).
2. Boil potatoes in water without salt. Drain the decoction. You can use potatoes for other dishes, and leave the broth to cool to a temperature of 36-38 degrees.
3. Pour the broth into the bowl of the bread machine, send all the other components.
4. We turn on the bread machine, select the program (do not forget about the golden crust), press “start”.
5. After about 3.5 hours, the loaf will be ready!
6. We take out the form carefully. The bread must be carefully removed by removing the screw that kneads the dough.
7. Cool on its side, turning the loaf so that the pastries do not lose their shape.

If desired, the recipe can be adapted for the oven or slow cooker. In the latter case, a golden crust will not work on top, but this does not affect the taste.

If you have never tried such pastries, be sure to catch up to see for yourself the excellent result.

If you wish, you can safely experiment with the recipes described above:

1. add chopped green onions instead of onions, as well as parsley, dill - the aroma will be simply incredible;
2. additives can be anything - fried mushrooms, ham, sun-dried tomatoes, garlic. But do not overdo it with the quantity, otherwise the dough will not rise well;
3. salt for bread on potatoes is as important as other ingredients. Its deficiency sharply worsens the taste.

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. 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 potatoes. Hope you like it too.

Recipe Information

Cooking method: in the oven.

Total cooking time: 1.5 min.

Servings Per Container: 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:

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.

Crack one egg into the cooled puree.

To stir thoroughly.

Pour in 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 foil and put in a warm place for 1 hour to approach.

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.

Then transfer to a bread pan. Most likely it will not work to form a loaf on a baking sheet, it will spread. The rectangular "brick" shape is 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.

Check readiness with a wooden skewer. When pierced, it should come out dry. The skin turns out to be ruddy.

Transfer the finished wheat-potato bread to a towel.

Cover with another towel and let cool completely.

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 bread has a pronounced potato flavor and aroma. Ideal with oil. 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, dissolve them in warm water. We give 10 minutes to bubble, and we introduce into the dough after adding the egg. Learn more about yeast replacement ratios here.
• If, before baking, put some greens, grated hard cheese inside the bread, the result will be even more interesting. Try it.