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How to make bread to potatoes



There is no food in this world that is comforting to me like fresh, home-made bread. Even the smell of what goes up and cooks in the oven makes everything seem right in the world.

Potato bread is a star among the sliced ​​bread. It's like white bread but it's better. Fluffier, softer, richer, a little deeper in the color of potato bread is a stunner.

Cut it into slices with butter, toast it or use it to make sandwiches.

The secret of potato bread? POTATOES! (You knew it.) Let's start with russet potatoes: the hot potato. Russians have a lot of starch and starch is the magic that helps with the increase, texture and texture in the bread.

We are also raising the level of starch using potato water.

Just filter the water used to cook the potatoes. There! Potato water!

Crush those potatoes well. It is not necessary to apply large lumps. As they cool, that vapor will escape and dry a little. This is a good thing because we already have our private potato water.

It is important to let the water and the potatoes cool before using them to avoid killing the yeast. Prepare this bread on a day when you are not in a hurry. It's a kind of recipe for lazy day bread and I love it. We do not all need more lazy days to make bread? (And, please, sign me up for other days at EAT-bread too.)

Again, we are using instant yeast. It's a breeze and makes baking with yeast much easier.

The dough should be sticky and a bit sticky. If the dough looks dry after mixing, use the highest amount of potato water required in the recipe.

Let the dough rise until it is doubled in bulk.

Split and shape.

Let the dough rise again. It will crown on the pots.

Oh! Did I already say that this recipe produces TWO breads? Perfect for sharing or freezing. I love having a loaf of homemade bread in the freezer for bread melting.

Bake the bread until golden. Using a thermometer, cooking at 190 degrees will guarantee a loaf that is baked.

The bread will cool in the pots for 5 minutes, then it will come out of the pots on a wire rack. Cut with a serrated knife.

Are you ready to fall in love with potato bread?

potato bread

Preparation time:
40 minutes
Difficulty:
Easy
Time to cook:
35 minutes
Dose:
16 servings
  • 2 Russet potatoes
  • 6-1 / 2 cups All-purpose non-bleached flour
  • 3 tablespoons sugar
  • 2-1 / 2 teaspoons Instant yeast
  • 2 teaspoons Fine sea salt
  • 1-1 / 4 cup To 1 1/2 cups of potato water
  • 1/2 cup Milk, at room temperature
  • 4 tablespoons Unsalted butter at room temperature

Peel and cube the potatoes. Put in a saucepan, cover with water and bring to a boil. Reduce the heat and cook at a low boil for about 10 minutes, until the potatoes are easily pierced with a kitchen knife.

Drain the potatoes, reserving the water. Mash potatoes well. Allow potatoes and potato water to cool for at least 30 minutes. Potato water should be lukewarm before use.

In a large bowl, mix flour, sugar, baking powder and salt. Add the least amount of potato water, milk, butter and mashed potatoes (you'll get extra). Stir using the vane attachment until it is completely combined. The mixture should be sticky and sticky. If too dry, mix the remaining 1/4 cup of potato water.

Switch to a kneading hook and knead at medium speed for about 8 minutes, stopping a couple of times to scrape the sides and bottom of the bowl, as well as the kneading hook.

The dough should be smooth, but soft and still a little sticky. Remove in an oiled bowl. Cover with a piece of oiled plastic film. Leave to rise until doubling in bulk, from 1 hour to 90 minutes.

Mash the dough. Divide in half and place on a lightly floured surface. Knead each piece a couple of times, form a stump and place it in two greased pans (8×4 or 9×5) greased.

Cover the pans lightly with greaseproof plastic wrap. Leave to rise until the dough has not crowned 1 inch above the tops of the pans, from 30 minutes to 1 hour. Meanwhile, preheat the oven to 350ºF.

Bake the bread for 35 minutes or until the top is golden and the internal temperature reaches 190ºF. Allow to cool in pans for 5 minutes, then remove from pots to cool on a wire rack.

Cut with a serrated knife. The bread can be wrapped well and frozen.

Bridget

Bridget Edwards likes cookies. He decorated them for over a decade and eats them for as long as he can remember. Author of two books of cookies, biscuits and cookies to decorate Party, Bridget believes: 1.) Cookies are made to be eaten, not to be perfect. 2.) Making beautiful should not require a degree in art or a light board. 3.) Your time has been better spent. EAT biscuits with your family and friends rather than spending them to decorate them. Bridget shares cookies and recipes for all sweet things on her blog, Bake at 350. She resides in the state of Lone Star with her husband, teenage son and two kittens.


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