Bread and potatoes in the oven. Irish potato bread. Note to the hostess

Potato bread is not the most popular dish, but any by many people.It's easy enough to cook, you don't have to spend a fortune on ingredients. However, the composition of potato bread scares off many people, in particular those who wish to correct their figure.You can find potato bread in large bakeries that offer all types of pastries, supermarkets and some national restaurants.It is not easy to find bread with potatoes, and every year it becomes more and more difficult.For this reason, those who wish to enjoy the taste of potato bread make it at home. How to make potato bread at home is described below.

How to make potato bread?

Despite the name, potato bread contains more than just potatoes. And the potatoes themselves are not much in the bread. It serves only as an additive that gives additional flavor and improves the culinary and dietary properties of the product.To make potato bread, you need to mix mashed potatoes with wheat flour. The ratio is 1: 2.

The potato bread recipe also includes spices, salt, sour cream, yeast, and water. All dough must be well kneaded and baked in the oven.There is a recipe for potato bread that does not include flour. Flourless potato bread contains all the usual ingredients. After baking, you will end up with something like a baked puree, not suitable for slicing.The process of making such bread will take much longer than baking regular wheat bread, however, for those who really miss the taste of potatoes, this does not matter.

Useful properties of potato bread

Since the composition of potato bread is different from other types, the benefits of the product are atypical.Many doctors recommend consuming potato bread to boost metabolism. The benefits of potato bread are evident for the digestive tract.The advantage of potato bread is its aroma and taste, which are much more interesting than that of a wheat loaf. Many people compare the flavor of potato bread to charcoal-baked potatoes.

Also, this bread is famous for its softness. It remains within 24 hours after preparation. Potato bread really melts in your mouth.Despite the fact that potatoes are a starchy product, bread made from it is more useful for maintaining a figure than wheat bread.

Disadvantages of potato bread

Like other baked goods, potato bread cannot be stored for long. It also cannot be used to make rusks, and sliced ​​bread can be very brittle.However, these disadvantages are really minor.

Christina, judging by what you described, Krasnodar flour is also good, you need to knead! Take less water, knead in folds, do not bake with one bun. Too much moisture, too much dough weight to properly bake the pan.

In general, the bun turned out well, I thought it would be tinny, but no. Not bad, in principle: the bread has risen, not the same, of course, as yours, but rather porous and soft, with thick large ports, it looks like a sponge with big holes =), tasty, so interesting with sourness, the crumb came out damp and a little rubbery (like in a pita or some kind of cake), I think that this is due to the fact that the dough was liquid and I did not divide it, there is all the dough in one bun. In general, the result is not bad. The bread is delicious, everyone liked it, we ate it warm with milk, we will bake it for sure! After all, it shouldn't turn out sticky, the right dough !? 😂 Thank you very much for your advice! I have already bought flour from Stary Oskolskaya, premium quality. Prior to that, she baked in a local, Krasnodar. Probably, she is not suitable for these cases. Once again, thank you for sharing your experience and knowledge and, and always answering my not very smart requests! ❤️

And further:
Salt last but not least after autolysis.
You can also fold it in a container.
Still, it seems to me that the problem is not in the flour, but in the batch. Do 7-8 folds in 15-20 minutes! You can take 30-50 grams less water)

Christina, less water - you can, but it's better to change the flour, the dough will still crawl, take a proven well-known brand such as Starooskolskaya or French things. And watch the fermentation temperature so that it is not higher than 26 °.

Elena, in continuation of the epic with this bread:
Apparently, flour is really not very good for me. After the distance, the dough became completely liquid and buoyant. It did not gather into a ball at all, folded it into a shape, it was not possible to make cuts, since it did not hold its shape at all. Now the bread is in the oven, almost ready, it has doubled in shape, the roof, of course, was torn into trash, but very artistic, I want to note =), the smell is excellent. I read your articles on the topic of kneading, I saw how you do it. Wonderful, not otherwise, you mold with dry hands and nothing sticks. I have a question: is it possible to reduce the amount of water in this recipe so that the dough does not liquefy so much? Let me remind you that after half an hour after kneading it was possible to collect it, but 2 hours after the first folding, the dough had already floated.

Elena, thank you very much! Yes, I mixed it wrong yesterday. The bread didn't work out at all. The crumb, like a piece of plasticine, came out completely without bubbles. But I won't give up without a fight! Take two today! I kneaded the dough again, yesterday I missed, through inattention, the point that salt is put in last. Today, in these 20 minutes, I drank tea. I kneaded the dough with my hands, again some shapeless, disgusting, sticky mass came out, which also stretches madly ... I collected all this keshu-mesyu and into a transparent container. While I put the children to bed, I read your answer, I think “I wasn’t, I’ll get this horror, I’ll try to fold it,” and you know, it is, of course, watery and does not look like the usual dough, but it began to gather in a lump, it stretches well. I wet the table a little, wet my hands, and nothing sticks, and even folded it, and even gathered it in a lump. The experiment continues. We are waiting for the next folding. It's a pity you can't send a photo here. Thanks! I will write at the end of the experiment!

Christina, hello! You either have a problem with the kneading, or the flour is so weak that it does not gather at all. I can't say for sure. Try folding kneading, it may be easier for you.

Elena, good evening! I kneaded the dough according to the recipe, but I can't roll it into a ball (I knead it with my hands), the dough is very liquid, sticks to my hands and the table, but it's sooooo viscous, is this the norm? I put the dough on fermentation, will it make bread? Why can't it gather into a ball?

Natalya K, good afternoon! If it's a donkey, then cut off the proofing by 20 minutes to start. It settles because it ferments in the proofer.

Olga, thank you and you can have a potato broth, it will be great! :)

Hello Elena! Tell me how to bake in an ordinary gas stove. I kept the proportions, but for some reason, when I put the bread in the oven, I got a donkey ... I did as you recommended, put a bowl of water for "steam" for 15 minutes at a temperature of 220 ° C ...

Hello)) I'm baking 🍞 according to your recipes, I like it very much and thanks for the beautiful video clips! The question is: is it possible to add potato broth instead of water?

Tatyana, it won't darken, bake :))

Hello, Elena. I really want to try this bread, but will it survive the cold proofing normally? Will it darken from mashed potatoes?

Natalia, hello! I have an article in my blog on your question - "Gray on white", read, for sure, you will find the answers)

Hello Lena. Thanks a lot for this recipe. Yesterday I baked this bread. Now, if you could add a photo. It turned out very tasty. But the pores are not so big, but small and uniform. Which didn't affect the taste. But for some reason, I can't get such a white color. In color, this bread is more similar to Podolsk. Thanks for the recipes. This is the third recipe that I take from your site.

Ira, great, very happy! :)

Hello Lena, I take my words back on humidity :) :) I changed it, everything is going well, the dough stretches, elastic, everything is as it should be. Apparently for the first time I was wrong somewhere with the amount of water

Ira, it's not so simple with rye)) Thick sourdough is more sour and this is done on purpose, for rye bread this is important. Another thing is that you can add a little water to stir, referring to the different moisture capacity of the flour.

I realized thanks.
And one more question ... about rye bread. Very often the rye sourdough is very dense. Well, for example 42st / 90v / 180m
It turns out a ball that is quite difficult to knead. If you add 50 grams of water to it, which is then cut from the dough / dough, will there be any fundamental difference? At the same time, the rest is unchanged: time and pace

Ira, hello! yes, 85%, as it should be, this is not prohibitive humidity, but not all flour is capable of taking so much water. Let's just say that a very weak one cannot, an average one - quite, and also with a protein of 10.3%. But not the point, next time try to calculate the moisture content of the dough in advance and then determine for yourself whether you need so much water in the dough or it is better to reduce it, the bread will not get any worse from this)

Hello Lena! I got a batter. I think correctly: 320 water and 150 potatoes (470 grams of liquid - my blender ground the potatoes straight into the water) and 550 flour. Hydration 85%. Is that how it should be? Kneading in the arcade for 20 minutes, and still was afraid, then added flour to the eye :) :)
The taste is yes! Baked potato:)

Tatyana, the water is cloudy along with potatoes - this is normal, it should be so)) Yes, it can have sourness if the dough is fermented, but in general it turns out very tasty, even with sourness)

The bread is baked, the holes, of course, are not the same as yours, although the whole process said that everything is more than in order. The dough was perfect! But in the end, it seems to have stopped, the sourness turned out to be a bit too much. And he smells like fried potatoes and onions! Thanks for the recipe! The bread is delicious, but I will work on the technique.

Lena, hello! The first time I bake according to your recipe, I hope for a delicious result. When mashed potatoes, it turned out to be cloudy water, tell me, this is normal, or something is wrong. Just a week since dug up potatoes.

Ellina, dough and leaven are one and the same in essence. What we mistakenly (but habitually) call sourdough is a leaven accumulated to the required volume and desired moisture content. You can, if you ate your starter in good condition, at its peak.

Tell me, instead of the sourdough in this recipe, is it possible to take a ready-made sourdough in the same amount?

Lena, hello! Maybe on a grater, in the original just like that! And in baskets, too, you can, just cover the baskets with a towel, rub with flour, and form the dough itself tighter, otherwise it will stick.

Lena, hello, is it okay to put in the basket? otherwise I have trouble with the transfer from the towel to the baking sheet. and if you rub the potatoes on a fine grater?

I liked the Irish potato bread from the first time I tried it! In fact, it is not even bread, but more like cakes, but since the Irish consider it to be bread, so be it. Such bread is prepared in Ireland for breakfast, served with both appetizers and main courses. We fell in love with this bread because on the inside it is soft with a delicate sweetish texture, and on the outside it has a crispy golden brown crust.

Well, what I like most, as a hostess, is that a few simple ingredients can be used to make great baked goods. In my family, Irish potato bread has taken root and has become a frequent guest on the table. You can cook it both in the oven and in a pan. In the oven, it turns out less high-calorie, of course.

We will prepare all the products according to the list.

Peel the potatoes, cut into large cubes and boil in slightly salted water until tender.

Drain the water from the finished potatoes and mash the potatoes well. Set the potatoes aside for now, let them cool.

Sift flour into a bowl.

Add softened butter to flour.

Use your hands to grind the butter and flour into crumbs well.

Now let's add the mashed potatoes.

Add salt and black pepper to taste. Mix all the ingredients well.

As a result, we should have a fairly soft and elastic dough. We wrap the dough in foil and send it to the refrigerator for two hours.

Divide the cooled dough into two pieces, roll them into layers 0.5 mm thick or into round cakes. We cut the cakes into triangles, and the layers into squares, at your discretion. I cut into squares. We send the bread to the oven, preheated to 200 degrees C, for 20 minutes.

We serve ready-made Irish potato bread hot or cold for any dish instead of the bread we are used to.

We really love to eat Irish potato bread with herb and garlic butter on top. Bon Appetit!

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, which is present in the daily diet, invariably included in the festive 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. It happened in 1769, when famine raged in France due to poor harvests 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.

Potatoes are used in baking 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 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

The 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 mashed potatoes and wheat flour. Do not overdo it with flour, the dough should not turn out hard 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. Introduce flour gradually.


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 cornmeal over the potato bread, if desired. 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 cut perfectly, does not break up into crumbs.

Note to the hostess:

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

Potato bread with onions in the oven

Potato bread can be eaten as a bite with a dish or by itself, 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 emit 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:

1. Wash the potatoes with a brush, boil in their uniform, and after cooling, remove the peel. Mash the peeled root vegetable in mashed potatoes.
2. Remove the husk from the onion, wash, chop finely. Fry in vegetable oil in a pan until golden brown. Mix with mashed potatoes.
3. 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.
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 take 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.
5. 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.
6. We leave to come up in a warm place (you can use the corresponding functions of a multicooker or bread machine).
7. 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.
8. 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 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 not water for making dough, but potato broth left after cooking a vegetable. 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 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 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:

1. 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).
2. 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.
3. Pour the broth into the bowl of the bread machine, send all the other components.
4. We turn on the bread maker, select the program (do not forget about the golden brown crust), press “start”.
5. In about 3.5 hours, the loaf will be ready!
6. We take out the shape carefully. The bread must be carefully removed by removing the dough kneading screw.
7. Cool on the side, turning the loaf - this way the baked goods will not lose their shape.

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

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

If desired, 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 any - fried mushrooms, ham, sun-dried tomatoes, garlic. But do not overdo it with the quantity, otherwise the dough will rise poorly;
3. salt for bread on potatoes is just as important as other ingredients. Its lack sharply impairs the taste.

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Let us dispel the myth that soft and fluffy bread is made only in a bread maker. In an ordinary oven, you can bake an amazing "fluffy" bread, the secret of which lies in the potato dough. Potato bread does not stale for a long time and has a pleasant, barely perceptible, baked potato flavor.

4 potatoes (medium size), boiled in salted water - about 200 gr.;
150 ml of potato broth;
350 gr. wheat flour + for bedding;
Dry yeast - ½ tbsp. spoons;
Fine salt - 2 teaspoons (not less, otherwise the bread will turn out to be unleavened, since potatoes "love" salt);
Sugar - ½ teaspoon;
Olive oil / any vegetable oil - 1 tbsp. a spoon;
For sprinkling: black cumin / caraway seeds, sesame seeds.

1. Mash the potatoes into a smooth puree.

2. Dissolve yeast, sugar and salt separately in warm potato broth.

3. Combine mashed potatoes with yeast diluted in broth. Mash thoroughly with a crush so that there are no lumps left. Pour in vegetable oil, stir.

4. Sift flour into mashed potatoes.

5. Knead the dough for 5-6 minutes, beating the dough vigorously on the table. The dough will be soft and slightly sticky to your hands (lubricate your hands with oil for convenience).

6. Divide the dough into 2 parts each stretch and roll, sprinkle with sesame / caraway seeds. Cover with a towel / cloth and leave in a warm place for 1.5 hours.

7. When the loaves have risen 2 times, place them in a well-heated oven, bake at 200-220˚С for 40-50 minutes. An ovenproof dish filled with water can be placed on the bottom shelf.

8. Ready loaves have a dense crispy crust and "fluffy" flesh, as the crust cools down, it will also become soft.