Homemade bread with potatoes

Name: Homemade bread with potatoes - Julia I.
Ingredients: 2 large potatoes; 50 g butter; 75 ml milk; 75 ml potato cooking water; 1/4 cube fresh yeast; 1/2 tablespoon sugar; 550 g white flour type 00; salt; 1 egg yolk; milk

Pasta/Pizza - Homemade bread with potatoes by Julia I. - Recipia

Homemade Potato Bread I thought about making this bread after postponing the recipe for a while. I had leftover potatoes from a simple meal, and this time I used them specifically for the dough. Even though I've tried many types of bread, potato bread has a different taste and the texture is worth the effort. I followed the recipe as I received it. Quick Info Total time: about 2 hours (including rising) Preparation time: 20-25 minutes Baking time: 30 minutes Servings: 1 medium loaf Difficulty: easy to medium Recipe type: homemade bread, suitable for everyday meals Ingredients 2 large potatoes 50 g butter 75 ml milk 75 ml potato cooking water (reserved after boiling) 1/4 cube fresh yeast (approx. 12-13 g) 1/2 tablespoon sugar 550 g all-purpose flour type 00 salt (to taste) 1 egg yolk (for brushing) a little milk (for brushing) Preparation Method 1. Peel the potatoes, wash them, and cut them into cubes. Boil them in salted water until covered. 2. After the potatoes are boiled, drain them well. Reserve 75 ml of the water in which they boiled. 3. Place the boiled potatoes in a large bowl. Add the butter and mash everything until you have a puree. 4. In a small bowl, crumble the fresh yeast with the sugar until it liquefies. Then add 75 ml of lukewarm milk (not hot), mixing well. 5. Pour the yeast mixture over the potato puree. 6. Start adding flour, mixing until a soft dough forms, about the consistency of thick sour cream. 7. Cover the bowl and let it rise for 10 minutes in a warm place. 8. After this time, add the reserved potato water, gradually add the remaining flour, then begin to knead. Add salt to taste directly into the dough. 9. Knead until you obtain an elastic, homogeneous dough that does not stick to your hands. If a little more flour is needed, you can add a tablespoon at a time, but not more than necessary. 10. Cover again and let rise for another 15-20 minutes. 11. Line a baking tray with parchment paper or grease it with butter. Place the dough on the table, shape it, put it in the tray, and score the top with a sharp knife. 12. Cover the tray and let the dough rise for another 10 minutes. 13. Preheat the oven to 180°C. 14. Place the tray in the oven for about 30 minutes. 15. Five minutes before it is done, take the bread out, brush it with the egg yolk mixed with a little milk, and put it back to brown on top. 16. Remove the bread from the oven and let it cool on a rack or a wooden cutting board. Why I make this recipe often Potato bread stays fluffy longer and slices easily. It goes with any meal and does not dry out quickly. It is made with simple ingredients, and the result is always consistent. Tips and Variations Tips Use white, starchy potatoes for better texture. If you want a thinner crust, cover the bread with a clean towel immediately after taking it out of the oven. Weigh the flour to keep proportions. The texture can vary greatly if too much or too little is used. Substitutions If you don't have fresh yeast, you can use dry yeast - about 4-5 g for this amount. Butter can be replaced with margarine, but it will slightly change the taste. Variations You can add seeds or herbs directly into the dough. It can also be made with sweet potatoes, but the texture and color will be different. Serving Ideas This bread goes well sliced thin, plain, or with butter and salt. It is suitable for sandwiches or alongside soups and stews. It also pairs well with cheeses. Frequently Asked Questions How long should I knead the dough? It is enough to knead for 5-7 minutes until it no longer sticks to your hands and becomes elastic. Can I use another type of flour? You can use flour type 650 or type 000, but the final texture will be slightly different. Does the potato water really matter? Yes, it helps with the texture of the bread and adds extra flavor. Do not skip this step if you want a fluffier bread. Can the dough be left to rise longer? Yes, if you have time, you can extend the rising time to 30-40 minutes for a more airy dough. Nutritional Values Approximate values for one slice (from 15 slices/loaf): Calories: 110-120 kcal Protein: 3 g Carbohydrates: 22 g Fats: 1.5 g Values are estimates and may vary depending on the size of the potatoes and the type of butter or flour used. Storage and Reheating Potato bread keeps well at room temperature, covered with a towel or in a paper bag, for 2-3 days. For longer storage, it can be kept in the fridge, but it will dry out faster. Slices can be reheated for a few minutes in the oven or on a skillet without changing their texture.

Preparation

We peel the potatoes, wash them, cut them into cubes, and put them to boil in cold salted water. When they are cooked, we drain them (don't forget to set aside 75 ml of the water they boiled in) and place them in a bowl. We add the butter and mash them like for a puree. We rub the yeast with sugar until liquefied, then dilute it with warm milk (NOT hot) and add the yeast to the bowl with the potatoes. We add enough flour to achieve the consistency of sour cream. We cover and let it rise for 10 minutes. After this time, we add the potato water, flour, and knead. We cover the bowl and let it rise for 15-20 minutes. We line a baking tray with parchment paper (or grease it with butter) and place the dough. I scored it and let it rest covered for another 10 minutes. We preheat the oven to 180 degrees and place the tray for 30 minutes. A little while before the bread is done, we take it out of the oven, brush it with the yolk mixed with a bit of milk, and put it back in the oven.

Homemade bread with potatoes

Preparation

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