Homemade bread with potatoes

Name: Homemade bread with potatoes - Lili L.
Ingredients: 1 kg flour 650 600 g white potatoes 120 g butter 82% 150; 180 ml sweet milk 150 ml water used to boil the potatoes 1.5 tsp salt 1 tsp sugar 50 g yeast 50 ml oil

Pasta/Pizza - Homemade bread with potatoes by Lili L. - Recipia

Homemade Potato Bread The first time I made this bread was after Easter when I had a craving for baking at home. It's the kind of recipe that hooks you, especially when you see that your family really enjoys it. Since then, I've repeated it often, especially when I want a softer bread with a fluffy crumb and a crust that is initially crispy but becomes softer after cooling – just how I like it for sandwiches or hearty breakfasts. Quick Info Total time: approx. 2 hours and 40 minutes Effective preparation time: 30 minutes Rising time: 1 hour and 45 minutes (in two stages) Baking time: 1 hour – 1 hour and 20 minutes Servings: 2 large loaves (approx. 12-16 slices each) Difficulty: medium Recipe type: homemade bread, ideal for sandwiches or breakfast Ingredients 1 kg flour type 650 600 g white potatoes 120 g butter (82% fat) 150-180 ml sweet milk (use as needed for the dough) 150 ml potato cooking water 1.5 teaspoons salt 1 teaspoon sugar 50 g fresh yeast 50 ml oil Short explanation: Do not discard the potato cooking water; it will help the texture and flavor of the dough. Preparation Method 1. Boiling the potatoes Peel the potatoes, cut them into pieces, and boil them in salted water (not too much salt). Once they are well cooked, drain the water but do not throw it away – keep it for the dough. Let the water cool. 2. Making the potato puree Mash the boiled potatoes while they are still warm, then mix them with the butter and about 100 ml of milk. Add the salt from the recipe now. The puree should be thick, without making it too liquid. 3. Preparing the starter Put the yeast in a bowl, rub it with the sugar until it liquefies, then add a little warm milk and 1-2 tablespoons of flour. Mix and cover with a clean towel for 15 minutes to activate. 4. Mixing the dough Sift the flour into a large bowl. Add the warm potato puree, the activated starter, and then start pouring in the potato water. Knead. If the dough requires it, add the remaining milk until you obtain an elastic, slightly soft dough that does not run. 5. Kneading Continue kneading for about 10 minutes. If it sticks too much to your hands, oil your palms (do not add too much flour). This is important for the final texture. 6. First rising Cover the bowl with a clean towel and let it rise for about an hour in a warm place. 7. Shaping After it has risen, turn the dough out, give it a quick mix to remove the air, and divide it into two. Sprinkle a little flour on the table and shape the loaves as desired – I make them rectangular because they fit best for sandwiches. 8. Second rising Place the loaves in trays lined with parchment paper. Cover with a damp, wrung towel, and let them rise for another 30-45 minutes, until they nearly reach the edge of the tray. 9. Baking Meanwhile, preheat the oven to medium temperature (about 180°C). Place a pot of boiling water on the bottom rack of the oven – this helps with humidity and the crust. Transfer the trays to the middle rack. Bake for 1 hour, up to 1 hour and 20 minutes, depending on the oven. To check, insert a skewer or a straw – it should come out clean. 10. Cooling Once removed, let the loaves cool on a rack. The crust is crispy at first but will soften as the bread cools completely. Why I make this recipe often It’s the kind of bread that keeps well, doesn’t dry out quickly, and remains fluffy. I love it because I can control the texture and it has no unnecessary additives. It works well as plain bread but also for sandwiches – especially since I bake it in a rectangular tray. Plus, whenever I have leftover potatoes at home, it’s a good use. Tips and Variations Tips If you want the dough not to stick too much to your hands, oil them while kneading. Do not skip the potato cooking water; it helps with the structure. Do not let the potato puree become too liquid, otherwise, it will require more flour for kneading. If you want a crispier crust, do not cover the bread after baking. Substitutions Milk can be replaced with water if you don’t have it on hand or if you want a more neutral flavor. If you don’t have butter, you can use margarine, but it will change the flavor. Fresh yeast can be replaced with about 16 g of dry yeast, but hydrate it well beforehand. Variations The bread can also be shaped round, not just in a tray. For flavor, you can add sesame seeds or poppy seeds on top, but the basic recipe does not include them. It also works with red potatoes, but white ones give a softer crumb. Serving Ideas Thick slices with butter and salt for breakfast. As a base for sandwiches. Alongside soups or stews. Frequently Asked Questions 1. Can I make the bread only with water, without milk? Yes, you can use only water, but the crumb will be slightly less fluffy. 2. Can it be kneaded with a mixer or food processor? Yes, if you have a powerful mixer, it can also be kneaded in a bread machine or with a dough hook mixer. 3. How do I know if the dough has the right consistency? It should be elastic, slightly soft, but not runny. Do not add too much flour, or the bread will turn out dense. 4. If I have dry yeast, how much should I use? For 50 g of fresh yeast, use about 16 g of dry yeast. 5. If I don’t have trays, can I bake directly on parchment paper? You can, but the bread may spread. I recommend using trays if you want a fixed shape, especially for sandwiches. Nutritional Values Estimate for 100 g of bread: Calories: approx. 210 kcal Protein: 5-6 g Carbohydrates: 40-42 g Fats: 3-4 g Values may vary depending on the amount of milk and butter used, as well as how much moisture the potatoes retain. Storage and Reheating The bread keeps well at room temperature, wrapped in a towel or in a paper bag, for 2-3 days. For freezing, slice it after cooling and place it in the freezer; it can be reheated in the oven or toaster. If left uncovered, the crust will harden, but the crumb remains soft.

Preparation

We start with the potatoes, peeling them and boiling them in salted water for mash. Once they are well boiled, we drain the water, saving it to cool down, mash the potatoes, and mix them with butter and about 100 ml of milk; we also add the salt from the recipe to the potato puree. Now we prepare the leaven - we mix the yeast with sugar until it liquefies, then add a little warm milk and a bit of flour; we mix and cover with a cloth for 15 minutes to let it rise. We sift the flour into a bowl and mix it with the warm puree; we add the leaven, the potato water, and start kneading; if needed, we add the rest of the milk - we need to have a slightly soft elastic dough. After incorporating everything, we knead well for about 10 minutes, greasing our palms with oil. We let it rise for about an hour, then mix the dough again to release the air. We divide the mixture into two. We sprinkle a little flour on the table and shape the bread as desired. We cover it with a cloth dampened with warm water and wrung out well - let it rise for about half an hour. Meanwhile, we preheat the oven to a moderate temperature. We line the trays with baking paper and place the dough; we sprinkle a little flour on top and let it rise until it's almost at the edge of the forms. We put the trays in the oven on the middle rack, placing a small pot of hot water underneath. We bake for about 1 hour - to be sure, we do the straw test - I kept it in the oven for about 1 hour and 20 minutes. It comes out initially crispy, and when it cools, the crust becomes soft; as for fluffiness, I won't even mention it... I was inspired by the recipe from Merisor and Laura Laurentiu. It can be made in a round shape - I make it in a tray so it can also be used for sandwiches.

Homemade bread with potatoes

Preparation

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