Potato An Bread. You have to try this potato bread recipe. The potatoes bring a special flavor and texture to this bread. It is that good that you can just eat it as it is.
It may be leavened or unleavened, and may have a variety of other ingredients baked into it. Potato bread is a star among sliced breads. It's like white bread but better. You can have Potato An Bread using 12 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Potato An Bread
- You need of Bread dough.
- Prepare of grams+ 30 grams Strong bread flour + cake flour.
- Prepare of Sugar (white sugar).
- You need of Instant Dry Yeast.
- You need of + ~50 grams Milk (low fat) + water.
- You need of Salt.
- It’s of Butter.
- You need of Potato An Paste.
- You need of Potatoes.
- It’s of ~30 grams Milk (low fat).
- You need of ~15 grams Honey.
- It’s of Sugar (white sugar, or artificial sweetener etc.).
Fluffier, softer, richer, a little deeper in color—potato bread is a stunner. Slice it and slather with butter, toast it, or use it to. Irish Potato bread, also known as fadge, slims, potato cake or potato farls, is a form of unleavened This bread started out in the late nineteenth century as a means of making use of mashed potato. Drain the potatoes in a colander over a bowl and reserve the cooking liquid.
Potato An Bread step by step
- Making the bread dough: Combine half the strong flour and cake flour in a bowl along with the yeast and sugar. Mix salt into the remaining strong bread flour and cake flour, and set it aside separately. Let the butter soften at room temperature..
- Warm the water and milk up in the microwave,(about 10-15 seconds on high) let cool to lukewarm, and add it all at once to the flour/yeast/sugar in Step 1, aiming at the yeast. Thoroughly knead with a wooden spatula etc..
- Add in the remaining flour and butter, and stir some more. It's okay if there are bits of butter remaining. Add more water if it seems like there is not enough. It should be a little sticky..
- Gather the mixed dough into one lump, take it out onto a surface, and thoroughly knead. It will gradually stop sticking to your hands and will start to stretch nicely..
- Roll the dough up after kneading, and proof for the first time. I place the dough into a bowl and cover it with a wet paper towel and plastic wrap, and place into another bowl with lukewarm water and let proof for 30-50 minutes..
- Make the potato an paste while you wait. Wrap the potatoes in plastic wrap and steam in the microwave, peel the skin off and remove the eyes, and mash. Make sure to thoroughly get rid of the lumps. Smooth it out by stirring in milk with a spatula, and sweeten with sugar and honey..
- Now back to the dough. Stick your finger in the center once the dough has risen to twice the size, and if it doesn't spring back up, deflate the the dough by punching it down with your fist. Divide into 8 equal portions, cover with a wet cloth, and let sit for about 10 minutes..
- Flatten out the dough, pack in the potato an paste, place onto a baking pan covered in parchment paper, cover with a wet cloth, and proof for the second time. (20-30 minutes should be sufficient)..
- Preheat the oven to 170℃. Bake in the oven at 170℃ For 20-25 minutes, and it is done!.
Use leftover mashed potatoes or that single spud in the basket to make tender potato breads and dinner rolls. The addition of potato starch can keep a loaf of bread fresher longer. Most of the potato bread recipes I've seen used powdered mashed potatoes – not something I I love this potato bread recipe because it uses real mashed potatoes. It's also easy to make and. Plain mashed potatoes create a fantastic breakfast bread, just made for butter and jam.