Potato bread in the oven. How to bake potato bread in the oven Recipe for a loaf of potato broth

Today we are again adding to our collection of homemade bread recipes and making potato bread. Don’t worry, the potatoes won’t taste or smell, but the tenderness and airiness of the finished product will pleasantly surprise you. Bread made from potato broth turns out tall, rosy and very appetizing. It is universal - eat it with first courses, use it to make sandwiches, croutons or croutons.

It is thanks to the potato broth and boiled potatoes that the crumb of this homemade bread will be incredibly soft and fluffy. To do this, cook about three peeled medium potatoes in water until fully cooked, after which we measure out the required amount of broth and boiled root vegetables.

From the specified amount of ingredients, an impressive-sized loaf of potato bread weighing 880 grams is obtained. The finished baked goods remain fresh for a long time, do not become stale or moldy for 5 days. I am very grateful to my dear Olesya Milanko from distant Vietnam for this recipe for delicious homemade bread.

Ingredients:

(550 grams) (200 milliliters) (180 grams) (1 piece) (3 tablespoons) (1 tablespoon) (1.5 teaspoon) (1.5 teaspoon)

Cooking the dish step by step with photos:

To prepare fragrant and tender potato bread, we will need the following ingredients: wheat flour (I have the highest grade, but first grade will do), potato broth and potatoes boiled in it, raw chicken egg, refined vegetable (I use sunflower) oil, salt, granulated sugar and instant yeast. By the way, if you want to make this recipe for baking bread in a lean version, just replace the chicken egg with about 45-50 milliliters of water or potato broth. You don’t have to use fast-acting yeast - just dry yeast (also 5 grams is a heaped teaspoon) or pressed yeast (you need 3 times more, that is, 15 grams) is perfect. Such yeast is not immediately mixed with flour, but is pre-activated in a warm, sweetish liquid for 10-15 minutes. In our case, you can slightly heat half a glass of potato broth with a tablespoon of sugar and dissolve the yeast in it.

Sift the wheat flour into a bowl (preferably twice). Due to this, the flour will not only loosen and be saturated with oxygen, but also possible debris will be removed. Add instant yeast, granulated sugar and salt to the flour. Mix everything thoroughly with a fork or whisk.

Add lukewarm potato broth and 1 tablespoon of refined vegetable oil. This all needs to be combined into a single homogeneous mixture, for which it is most convenient to use an immersion blender. You can also do this with a whisk or even a fork.

Pour in wheat flour that has been previously sifted and mixed with yeast, sugar and salt. You can do it not all at once, but in parts, if you don’t know how the flour will behave - it can be wet or, on the contrary, dry.

First, you can stir the ingredients with a spoon or fork to moisten the flour by absorbing the liquid. If you want, you can immediately knead the dough with your hands. If you have a dough mixer or bread machine, be sure to use their help - it’s easier and faster.

You need to knead the dough for potato bread for quite a long time (at least 10, and preferably 15 minutes) and intensively. As a result, it will become smooth, uniform, very soft (like an earlobe) and tender, but a little sticky. Round the dough into a ball and place it in a bowl, which we grease with a tablespoon of vegetable oil so that it does not stick to the dishes during the fermentation process. We send the dough to heat for 1 hour, after which we do a light kneading, re-rounding and again to heat for another 40 minutes. Where is the best place for the dough to ferment and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out to be approximately 28-30 degrees - the ideal temperature for fermenting yeast dough). Then cover the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best) so that the surface does not become airy and crusty. You can also let the dough ferment in the microwave, in which you first bring a glass of water to a boil. The dough will rise when the door is closed, and the glass will stand there. Then there is no need to cover the bowl with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no bread.

After 1 hour 40 minutes (time is a relative concept, you may need more or less), the yeast dough for potato bread will rise very well, increasing in volume exactly three times. It is very soft and fluffy. If the dough rises poorly, it means you have old yeast - increase the fermentation time.

Sprinkle the table with a small amount of wheat flour (the amount is not included in the ingredients) and carefully place the dough on it. Due to the fact that we greased the bowl with oil, the dough practically did not stick. Now decide how you are going to bake the potato bread - in a mold or on a tray (that is, on a baking sheet). Personally, I advise you to use a mold, since the dough is very, very tender, so it will slide to the sides on a flat surface and the finished dough will not be high, but wide. I used a rectangular baking pan L-6, so the molding of the workpiece is appropriate - in the form of a roller.

Lightly dust the dough with flour and knead it with your fingers into a not very thin layer. We begin to tightly roll the roll from one edge, while sealing each turn with our fingers or the edge of our palm so that the seam does not diverge.

Today we invite you to make potato bread. Yeast dough will be prepared not just with broth, but with mashed potatoes. Can be included in the Lenten menu.

At the time when bread machines went on sale (and homemade bread became fashionable), I was skeptical about the new technology, as just another marketing ploy. But after a year or a year and a half, I was ready to buy it, not for reasons of economy or healthy homemade food, but a decision simply took shape: “I want my family to eat delicious bread.”

The bread maker 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 with homemade sourdough. I put aside good recipes for oatmeal, corn bread, whole grain bread, pumpkin, squash, and onion bread. I developed the technology for baking Italian ciabatta and brought it to perfection...

Naturally, during this time, favorites have emerged, and potato bread is in the top five. It is absolutely unusual, unlike others - fluffy, soft, aromatic, springy, with large pores and a delicate crust. This is not even bread, but a kind of snack cake: add a saucer with olive oil or a plate of light salad to it - and you don’t need to come up with anything else for breakfast or dinner.

By the way, I make this bread with potatoes, like most other “exotic” types, in the oven, and I advise you to do the same. Not because the bread machine can’t handle it, but just for fun, to experience 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.,
• premium flour 450 g,
• dry yeast 1 tsp.

Cooking process:

Prepare mashed potatoes by draining almost all the water from the boiled potatoes (it is not necessary to make fresh mashed potatoes - you can “recycle” the remaining side dish into 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 the batter. Add the third glass of flour in parts. The amount of flour may 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 stiff (no need to make a “bun”).

Let the dough rise until it doubles in size. Cover the pan with the dough, leaving a small gap for air flow.

Transfer the dough to a table with flour and now form it into a ball, being careful not to knead it too much. Place it on a baking sheet sprinkled with flour and semolina and leave to rise for another 30-40 minutes.

To ensure that the crumb has large pores, bake the bread in a very hot oven (300-350 °C), and when it puffs up well, reduce the temperature to 150 °C and continue baking until the crust hardens. After this, turn off the oven completely and keep the potato bread in it for another 10 minutes. Slice the bread when it is completely cool (or almost completely) to avoid crushing the crumb.

Bread with mashed potatoes: recipe from Natalia

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 boring. Potatoes are included in first and second courses, salads, for example, the famous one. And how delicious and soft you can bake bread with a crispy crust that tastes good and doesn’t go 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 the failure of the wheat and other grain crops. The rulers promised a huge reward to anyone who offered a worthy alternative to bread. The resourceful Parmentier suggested baking bread, cakes and pies based on potatoes.

Potatoes are used in baking in different forms: raw, boiled, or as a decoction. Dry potato flakes and starch can be used.

The simplest potato bread recipes

Until I decided for myself what kind of potato bread I like best - boiled, with the addition of onions, or Italian. Each of them is especially good.

Italian potato bread from Garfagnana in the oven

Bread baked according to this Italian recipe has 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 tough and clogged.

This potato bread is an excellent addition to first courses, stews, and vegetable salads. It fits just perfectly! It is combined with butter, ham, cheese, and fish pates, so it can be used to make sandwiches.

Recipe Information

• Cuisine:Italian
• Type of dish: baked goods
• Cooking method: in the oven
• Servings:6-7
• 3 hours

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 jackets” for 25-30 minutes.


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


Transfer the warm puree to the dough and 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 in a warm place 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, dust potato bread with cornmeal. Cover with a towel and let rise for 15 minutes.


Meanwhile, preheat the oven to 200 degrees. Bake the bread for 30 minutes. Check the readiness of the baked goods with a wooden stick. After cooling, the bread cuts perfectly and does not fall into crumbs.

Note to the owner:

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

Potato bread with onions in the oven

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

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 jackets) - 250 g
• onion – 1 pc. large size 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:

1. Wash the potatoes with a brush, boil them in their skins, and after cooling, remove the skins. Mash the peeled root vegetable into a puree.
2. Remove the skins from the onion, wash and finely chop. Fry in vegetable oil in a frying 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 to ferment in a warm place.
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 remove the egg and butter from the refrigerator in advance so that they warm up. Ingredients added cold impair the “growth” process of the dough.
5. Next, add the mashed potatoes and onions, gradually introducing the rest of the flour. If the dough comes out too tight, you can add a couple of tablespoons of warm milk. If, on the contrary, the dough sticks to your hands, add a handful of flour. Mix well.
6. Leave to rise in a warm place (you can use the appropriate functions of a multicooker or bread maker).
7. We wait about half an hour for the dough to rise. We form loaves; if desired, the surface can be sprinkled with cumin and sesame seeds. Bake in the oven at 18-200 degrees for 30-40 minutes.
8. The finished bread looks very appetizing and has a sweetish taste. You can improve the taste and aroma if you use baked rather than boiled 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.

Using potato broth in a bread maker

Experienced bakers often use potato broth left after cooking the vegetable rather than water to prepare the dough. Why is this being done? It turns out that this decoction contains 70% potassium, carbohydrates, vitamins A and C are present. The dough mixed with it ferments faster and rises better, which has a beneficial effect on the taste and smell of the finished product. The crumb of the baked goods is tender and airy, and bread made with potato broth does not go stale longer. The main condition is that you should not add salt to the water when cooking root vegetables.

The finished broth can be frozen for future use and used as needed. Before kneading the dough, the broth must be thawed and heated until warm.

This recipe is especially convenient for a bread machine - just put all the ingredients in a bucket, set the mode and wait.

Ingredients:

• potato decoction – 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 potato broth. Take 2 medium-sized potatoes, peel, cut into pieces, and place in a saucepan. Pour in 500-600 ml of water (the water should cover the potatoes). Pour in a little more water than we need in the recipe (taking into account boiling over).
2. Boil the 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.
3. Pour the broth into the bowl of the bread machine and add all the other ingredients.
4. Turn on the bread maker, select a program (don’t forget about golden brown crust), press “start”.
5. In about 3.5 hours the loaf will be ready!
6. Carefully take out the form. 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 baked goods do not lose their shape.

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

If you have never tried this type of baking, be sure to catch up to see for yourself the excellent results.

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

1. add chopped green onions instead of onions, as well as parsley and dill - the aroma will be simply incredible;
2. additives can be anything - fried mushrooms, ham, sun-dried tomatoes, garlic. But do not overdo the quantity, otherwise the dough will not rise well;
3. salt for potato bread is no less important than other ingredients. Its deficiency sharply worsens the taste.

It’s not for nothing that 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 maker and try a recipe for delicious potato bread with green onions and white pepper in it 😉!

At the end of this article there 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 maker; according to the recipe book, first the liquid is placed in it, then the bulk ingredients and yeast. The main ingredients are measured in cups, but if you have a different model of bread machine, I have converted all ingredients to grams in the following oven recipe description.

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 onions – 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 loaf weighing 700 grams.

How to make potato bread in a bread machine

Flour for baking bread must be sifted.

Remove the pan from the bread machine and add the ingredients as written in the recipe.

Place the pan in the bread machine and select BASIC bread from the menu.

I almost always choose medium crust color (A). Press START.

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

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

When the oven beeps, take the loaf out of the pan,

cover with kitchen towels and let it cool completely.

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

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

Bon appetit!!!

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 onions – 1.5 tbsp.,
• Instant mashed potatoes – 5 tbsp.
• Wheat baking flour – 600 gr.
• Yeast (fast Saf-moment) – 7 gr.

Preparing 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 mold in which I will bake my bread in the future) mix warm water with egg, sunflower oil, salt and sugar, lemon juice, white pepper. Stir. Add chopped green onions.

We gradually add the flour mixture, helping with a wooden spatula, and 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 warm oven or just put it near the radiator).

When the dough has risen approximately 2 times, place it in a preheated oven at 200 degrees for 35-40 minutes.

The bread is ready, remove it from the pan onto a wooden surface or place it on a wire rack.

Let cool completely, covering with towels.

The bread has a very crispy crust,

I wish you bon appetit.

We thank Svetlana for the recipe for delicious homemade bread with potato flakes. Perhaps you have your own bread recipe using mashed potatoes, potato sourdough 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 horn with poppy seeds

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 then, I have made 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 better with herbs - it’s tastier and more aromatic. The crumb is very soft and does not go stale for a long time, although this bread does not last long for me. I highly recommend that you bake it.

To bake potato bread in the oven, we need flour, milk (sour milk), dry yeast, salt, sugar, boiled jacket potatoes and butter. We will also need an egg for brushing and a mixture of aromatic herbs for sprinkling.

Heat the milk a little, add sugar and yeast, stir.

Add half the amount of flour, salt and boiled potatoes grated on a medium grater. Mix again.

Add melted butter to the dough. Gradually add the remaining flour.

Knead into a soft dough that will not stick to your hands. You may need more or less flour. Leave the dough in a warm place for 1 hour.

After an hour, the dough will double in size.

Transfer the dough to a silicone mat or parchment paper, brush with beaten egg and sprinkle with the herb mixture.

Turn the oven on to 210 degrees and place the bread in a warm oven. Bake the potato bread in the oven for 10 minutes, then if the top is browning too much, 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 flavorful and can simply be spread with butter and served with tea. It is also good for first and second courses.

Bon appetit!!!