→ Making potato bread: recipes, photos, reviews

When making potato bread The main component, in addition to flour, is the potato itself. Both raw, grated potatoes and boiled potatoes in the form of mashed potatoes are used. At the same time, to prepare mashed bread for bread, milk is not added to it.
Potato bread is very tasty and filling. He will certainly decorate your table with his presence.

Recipes

Ingredients:

• Potatoes (boiled) - 230 g
• Salt - 1/2 teaspoon
• Butter - 25 g
• Flour - 50 g

Mash the potatoes, add salt, butter and enough flour to make a soft dough. Divide the finished dough into 2 parts and make a cake from each, 5 mm thick and about 22 cm in diameter. Cut the cakes into 4 parts, place on a baking sheet and bake in the oven for about 5 minutes until golden brown on both sides. Serve the flatbreads hot.

Potato bread with cheese

Ingredients:

• Flour - 225 g
• Salt - 1 teaspoon
• Mustard powder - 1/2 tbsp. spoons
• Cheddar cheese (grated) - 125 g
• Mashed potatoes (chilled) - 175 g
• Water - 200 ml
• Butter (for greasing the pan)

Sift flour, salt, mustard powder and baking powder into a bowl. Set aside 2 tbsp. spoons of cheese. Mix the remaining cheese with the potatoes, add water and oil. Mix the flour mixture with the potato mixture until a soft, homogeneous dough is obtained.
Sprinkle the table with flour, place the dough on it and quickly form a flat cake with a diameter of 20 cm. Place it on a greased baking sheet and use a knife to make a cross on the surface without cutting the dough. Sprinkle with reserved cheese. Bake the flatbread in an oven preheated to 220 degrees for 25-30 minutes until golden brown.
Transfer the finished bread to a wire rack and let cool. Then break it into 4 parts and serve immediately.

Potato bread with cumin

Ingredients:

• Yeast (fresh) - 10 g
• Flour - 4 cups
• Whey - 1.25 cups
• Salt - 0.7 tbsp. spoons
• Cumin - 1/2 tbsp. spoons
• Mashed potatoes - 200 ml

Pour the yeast with a quarter of the specified amount of warm whey and leave for 5 minutes. Then stir the yeast, add the rest of the whey, a cup of flour and leave for 30 minutes.
Then add mashed potatoes, salt, cumin to the dough, mix and add the remaining flour. Knead the dough thoroughly and leave it for 1.5-2 hours to ferment.
Then knead it again, shape the bread and place it on a baking sheet sprinkled with flour. Leave to proof for 30 minutes, then make a cut and brush with sour cream. Bake the bread in an oven preheated to 200-220 degrees for 45 minutes.

Irish potato bread

Ingredients:

• Potatoes (boiled in their jackets) - 900 g
• Eggs (beaten) - 1 pc.
• Butter - 125 g
• Flour - 3 tbsp. spoons
• Parsley (chopped greens) - 1.5 tbsp. spoons
• Chives (chopped) - 1.5 tbsp. spoons
• Cumin - 1.5 tbsp. spoons
• Salt, pepper - to taste
• Sour cream - to taste

Peel the potatoes, mash, mix with egg, butter, flour, parsley, onion, cumin, salt and pepper. Add sour cream. Roll the prepared dough into a sausage, cut it into 8 parts and form each into a flat cake. Dip the tortillas in flour and fry in butter over medium heat for 4-5 minutes on each side until golden and crispy. Then place the tortillas on a plate and place small pieces of butter on them.

Potato bread with goat cheese

Ingredients:

• Goat cheese (thick) - 110 g
• Pancake flour - 175 g
• Salt - 1 teaspoon
• Cayenne pepper - 1/2 teaspoon
• Potatoes (red) - 175 g
• Green onions (finely chopped) - 4 stalks
• Thyme (chopped leaves) - 1 teaspoon
• Eggs - 1 pc.
• Milk - 2 tbsp. spoons
• Grainy mustard - 1 teaspoon

Cut the rind off the cheese and cut it into cubes. Sift the flour, salt and pepper into a large bowl, holding the sieve high. Peel the potatoes and grate them on a coarse grater directly into the flour. Then add green onions, chopped thyme and 2/3 of the cheese. Then mix everything thoroughly.
Beat the egg with milk and mustard, pour the mixture into a bowl with the potato mixture and knead into a soft dough using a spatula. Transfer the finished dough to a baking sheet and form it into a flat cake with a diameter of 15 cm. Press pieces of cheese into the flat cake, sprinkle with flour and sprinkle with sprigs of thyme.
Bake the bread in the middle of an oven preheated to 190 degrees for 45-50 minutes until golden brown. Serve the bread warm.

Potato bread with poppy seeds

Ingredients:

• Potatoes - 500 g
• Water (warm) - 600 ml
• Sugar - 3 tbsp. spoons
• Yeast (dry) - 7 g
• Milk - 240 ml
• Butter - 2 tbsp. spoons
• Salt - 1/2 teaspoon
• Flour - 600 g
• Eggs - 1 pc.
• Milk (for greasing) - 2 tbsp. spoons
• Poppy - 2 tbsp. spoons

Boil potatoes in their jackets for 25 minutes until soft. Peel and mash well with a fork.
Pour water into a bowl, add 1 tbsp. a spoonful of sugar and yeast. Leave for 5 minutes and stir to dissolve the yeast.
Heat the potatoes, milk, butter, remaining sugar and salt in a saucepan until the butter has melted. Then transfer the resulting mass into a large bowl and stir.
Mix the yeast with flour, add it to the potato mixture and place it on a floured table. Knead the dough for 10 minutes until it becomes elastic. If the dough turns out too sticky, you can add a little flour to it.
Place the finished dough in a bowl, cover and leave for 75 minutes in a warm place until its volume doubles. Grease a small rectangular baking dish with sunflower oil. Knead the dough again, form it into a loaf and put it into the mold. Cover and leave for another 45 minutes.
Brush the loaf with the egg beaten with milk and sprinkle with poppy seeds. Using a knife, make several transverse cuts 1 cm deep on the loaf. Bake the loaf in an oven preheated to 190 degrees for 40-45 minutes until golden yellow. Place the finished bread on a wire rack to cool.

Potato bread with Provençal herbs

Ingredients:

• Potatoes - 300 g
• Provencal herbs mixture (dry) - 1 tbsp. spoon
• Olive oil - 1 tbsp. spoon
• Flour - 400 g
• Yeast (fresh) - 10 g
• Salt - 2 teaspoons

Boil the potatoes, pour the broth into a bowl and prepare mashed potatoes. Pour 250 ml of potato herb broth and olive oil, add yeast, half the flour and leave under a towel for 30 minutes. Then add mashed potatoes and remaining flour to the bowl. Knead everything thoroughly, sprinkle with flour, cover with a towel and put the dough in a warm place for 1 hour.
Then knead the dough, transfer it to the mold, sprinkle with flour again and leave in the mold for 1-1.5 hours. The mold must be handled very carefully, since if it is moved suddenly, the dough may settle. Bake the bread in an oven preheated to 220 degrees for 25-30 minutes.

Potato buns with bacon

Ingredients:

• Vegetable oil - 1 tbsp. spoon
• Bacon slices (no fat) - 3 pcs.
• Leek (finely chopped) - 1 pc.
• Flour - 175 g
• Baking powder - 2 teaspoons
• Butter - 50 g
• Mashed potatoes - 125 g
• Parmesan cheese (grated) - 50 g
• Thyme (fresh chopped) - 2 tbsp. spoons
• Milk - 2 tbsp. spoons
• Eggs (beaten yolks) - 1 pc.
• Salt, ground black pepper - to taste

Heat oil in a frying pan, add bacon, leeks and fry for 3-4 minutes until crispy.
Sift the flour and baking powder, add the butter and rub it in with your hands until the mixture begins to resemble bread crumbs. Then add chopped bacon and onions, mashed potatoes, cheese, thyme, milk, salt and pepper. Knead everything to form a homogeneous dough.
Place the finished dough on a floured table and use your hands to form a flat cake 0.5 cm thick. Then use a round mold with a diameter of 6 cm to cut out 10 circles from the dough. Brush them with beaten egg and bake in an oven preheated to 220 degrees for 10-15 minutes until the buns have risen.

Potato milk bread

Ingredients:

• Milk - 250 ml
• Sugar - 1 tbsp. spoon
• Yeast - 40 g
• Flour - 3 cups
• Butter - 100 g
• Powdered sugar - 60 g
• Potatoes (boiled in their jackets) - 500 g
• Raisins - 60 g
• Eggs - 2 pcs.
• Salt - to taste

Dissolve sugar and yeast in milk, pour the resulting mixture into 1/3 of the flour and mix. Cover the dough and let it rise in a warm place. Pour the remaining flour onto the board, make a depression in the center, put butter, powdered sugar, peeled and minced potatoes, salt, prepared dough into it and knead the dough. Then add the raisins rolled in flour and mix again. Form small loaves from the dough, place them on a greased baking sheet and set aside for 20-25 minutes in a warm place. Then brush the loaves with beaten egg and bake in the oven at medium temperature until done.

Let us dispel the myth that soft and fluffy bread can only be obtained in a bread machine. In a regular oven you can bake amazing “fluffy” bread, the secret of which lies in the potato dough. Potato bread does not go stale for a long time and has a pleasant, barely perceptible taste of baked potatoes.

4 potatoes (medium size), boiled in salted water - approximately 200 g;
150 ml potato broth;
350 gr. wheat flour + for sprinkling;
Dry yeast - ½ tbsp. spoons;
Fine salt - 2 teaspoons (no less, otherwise the bread will turn out bland, since potatoes “love” salt);
Sugar – ½ teaspoon;
Olive oil/any vegetable oil – 1 tbsp. spoon;
For topping: black cumin/cumin, sesame.

1. Mash the potatoes into a smooth puree.

2. Separately dilute yeast, sugar and salt in warm potato broth.

3. Combine mashed potatoes with yeast diluted in the broth. Mash thoroughly with a masher until no lumps remain. Pour in vegetable oil, stir.

4. Sift flour into puree.

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

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

7. When the loaves have doubled in size, place them in a well-heated oven and bake at 200-220˚C for 40-50 minutes. You can place a heat-resistant dish filled with water on the bottom shelf.

8. The finished loaves have a dense crispy crust and “fluffy” flesh; as they cool, the crust will also become soft.

Let us dispel the myth that soft and fluffy bread can only be obtained in a bread machine. In a regular oven you can bake amazing “fluffy” bread, the secret of which lies in the potato dough. Potato bread does not go stale for a long time and has a pleasant, barely perceptible taste of baked potatoes.

Taste Info Bread and flatbreads

Ingredients

• 4 potatoes (medium size), boiled in salted water - approximately 200 g;
• 150 ml potato broth;
• 600 g wheat flour + for sprinkling;
• Dry yeast – 1 tbsp. l.;
• Fine salt - 2 tsp. (no less, otherwise the bread will turn out unleavened, since potatoes “love” salt);
• Sugar – 0.5 teaspoon;
• Olive oil/any vegetable oil – 1 tbsp. spoon;
• For topping: black cumin/cumin, sesame.

How to make potato bread

1. Mash the potatoes into a smooth puree.

2. Separately dilute yeast, sugar and salt in warm potato broth.


3. Combine mashed potatoes with yeast diluted in the broth. Mash thoroughly with a masher until no lumps remain. Pour in vegetable oil, stir.


4. Sift flour into puree.


5. Knead the dough for 15-25 minutes, vigorously beating the dough on the table. The dough will be soft and slightly sticky to your hands (for convenience, grease your hands with oil).

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


7. When the loaves have doubled in size, place them in a well-heated oven and bake at 200-220C for 40-50 minutes. You can place a heat-resistant dish filled with water on the bottom shelf.


8. The finished loaves have a dense crispy crust and “fluffy” flesh; as they cool, the crust will also become soft.

Peel the potatoes, cut into 4 parts and add water. Add bay leaf, thyme, rosemary, pepper and 1 teaspoon salt to the water. Place on the fire and cook until the potatoes are done.

Drain the water from the potatoes, set aside 120 ml of the water in which the potatoes were boiled. Let the potatoes dry a little and mash them using a potato masher.

Dissolve yeast and salt in 120 ml of warm water in which the potatoes were boiled. Leave the dough for 30 minutes. Then combine the mashed potatoes with the dough and beat until smooth, add vegetable oil and gradually add flour. Knead for 15 minutes by hand or with a food processor. The dough will be sticky, so leave it like that, cover with a towel and let stand for 1 hour in a warm place. Divide the risen dough into 2 parts, this will be 2 potato breads. Form each part into bread and place on a baking sheet previously sprinkled with corn or regular flour.

Leave the dough to proof for 2 hours. Then bake the potato bread in a preheated oven with steam at 250 degrees for 15 minutes, then bake at 200 degrees for 30 minutes. Then cover the bread with foil and bake for another 30-40 minutes.

Today we invite you to make potato bread. Yeast dough will be prepared not just with broth, but with mashed potatoes. Can be included in the Lenten menu.

At the time when bread machines went on sale (and homemade bread became fashionable), I was skeptical about the new technology, as just another marketing ploy. But after a year or a year and a half I was ready to buy it, not for reasons of economy or healthy homemade food, but a decision simply took shape: “I want my family to eat delicious bread.”

The bread maker opened a new happy “era” in my culinary practice - an era of interesting discoveries and enjoyment from the exciting process of making bread.

During this time, I tried many, many different recipes and baked many different types of bread - from ordinary white bread with dry yeast to complex rye custard bread with homemade sourdough. I put aside good recipes for oatmeal, cornbread, whole grain bread, pumpkin, squash, and onion bread. I developed the technology for baking Italian ciabatta and brought it to perfection...

Naturally, during this time, favorites have emerged, and potato bread is in the top five. It is absolutely unusual, unlike others - fluffy, soft, aromatic, springy, with large pores and a delicate crust. This is not even bread, but a kind of snack cake: add a saucer with olive oil or a plate of light salad to it - and you don’t need to come up with anything else for breakfast or dinner.

By the way, I make this bread with potatoes, like most other “exotic” types, in the oven, and I advise you to do the same. Not because the bread machine can’t handle it, but just for fun, to experience the whole process from start to finish.

step by step photo recipe in the oven

Ingredients:

• water 250 ml,
• mashed potatoes 250 ml,
• sugar 1 tbsp. l.,
• salt 1.5 tsp,
• sunflower oil 2 tbsp. l.,
• premium flour 450 g,
• dry yeast 1 tsp.

Cooking process:

Prepare mashed potatoes by draining almost all the water from the boiled potatoes (it is not necessary to make fresh mashed potatoes - you can “recycle” the remaining side dish into bread). Dissolve salt and sugar in water, add sunflower oil and potatoes.

Take two glasses of flour (this is almost 300 g), mix it with dry fast-acting yeast and knead the batter. Add the third glass of flour in parts. The amount of flour may vary depending on how wet the puree was and depending on the properties of the flour itself, so be guided by the type of dough - for bread with potatoes it should not be very stiff (no need to make a “bun”).

Let the dough rise until it doubles in size. Cover the pan with the dough, leaving a small gap for air flow.

Transfer the dough to a table with flour and now form it into a ball, being careful not to knead it too much. Place it on a baking sheet sprinkled with flour and semolina and leave to rise for another 30-40 minutes.

To ensure that the crumb has large pores, bake the bread in a very hot oven (300-350 °C), and when it puffs up well, reduce the temperature to 150 °C and continue baking until the crust hardens. After this, turn off the oven completely and keep the potato bread in it for another 10 minutes. Slice the bread when it is completely cool (or almost completely) to avoid crushing the crumb.

Bread with mashed potatoes: recipe from Natalia