Potato bread
Votes: 11
Compared to most baked goods, this bread stays fresh for a longer period of time. Although this type of baked goods has a higher energy density, it contains twice as much protein and fiber, which helps keep you feeling full longer. Replacing 10-30% of the flour with mashed potatoes results in a wonderful, soft bread crumb. Be careful, as potato gluten is significantly lower than wheat gluten.
Time: --
Complexity: average
Quantity: 2 small loaves or one large loaf
Complexity: average
Quantity: 2 small loaves or one large loaf
Potato bread, as its name suggests, is a type of bread made with wheat flour and potatoes as its main ingredients. The recipe for making this bread can vary from country to country. Furthermore, the ratio of potatoes to wheat flour also varies.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Flour - 3 cups
- Mashed potatoes - 1/2 cup
- Water - 3/4 cup
- Salt - 1 teaspoon
- Instant yeast - 2 teaspoons
- Sour cream - 1/2 cup
- Bacon - 1/4 cup
- Green onions (chopped) - 1/2 cup
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Cooking the dish according to the recipe:
- Chop and fry 3 slices of bacon in a frying pan.
- In a large bowl, combine the mashed potatoes, yeast, salt, and 2 cups of flour. Add the sour cream, water, green onions, and bacon, and mix well. You can also use the bacon grease left over from frying.
- At this point, the dough will be sticky, so, while kneading thoroughly, carefully and gradually add more flour. When it's finished, it should form a ball.
- Once you've combined all the ingredients and adjusted the flour and water balance to your liking, place the dough in a well-oiled bowl. Cover the bowl with plastic wrap and let it rise at room temperature for 90 minutes.
- Remove the dough from the bowl, shape it into a loaf, place it in a greased pan and let it double in size.
- Preheat the oven to 220°C (425°F). If you have a baking stone, be sure to place it in the oven. Bake at 220°C (425°F) for about 5 minutes, then reduce the temperature to 180°C (355°F) and bake for another half hour.
Serve with soup, meat and sour cream.
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