Potato bread - the most unusual recipes for the oven, bread makers and multivarkers

Potato bread belongs to a special kind of baking, where the vegetable replaces part of the flour, being used as a puree or grated mass. Such a product has a pleasant aroma, a magnificent crumb and a soft crust. Many countries have unique recipes for its preparation and willingly share them with hostesses who are prone to experiments in the kitchen.

How to bake potato bread?

Bread from potatoes is varied with options. Such bread, more like a potato casserole, crumbles and is not used for sandwiches.

  1. Typically, the dough is kneaded from mashed potatoes and flour, adding spices, yeast, water or a decoction. Sometimes, it is baked at all without flour and yeast, using oat flakes, sour cream, kefir.
  2. Bread with the addition of potatoes can be made from peeled boiled tubers or tubers cooked in a uniform.
  3. Most often, the ratio of puree to flour is 1: 2.
  4. Bread with mashed potatoes should be kneaded for at least 20 minutes.

Bread on potato broth

Potato bread in the oven will supplement the recipes of quality baking. Yeast dough, kneaded on potatoes, quickly rises and turns out fluffy and airy. Potato - replenishes the lack of starch and plays the role of a baking powder that improves the structure of the crumb. With the addition of decoction, this effect increases tens of times.

Ingredients:

Preparation

  1. Rub the yeast with sugar, add 100 ml of broth and set aside for 10 minutes.
  2. Add the chopped potatoes, egg, yeast, salt, broth, butter, 500 g of flour and knead the dough.
  3. Put it in heat for 40 minutes.
  4. Remember, add 100 g of flour and return to heat for an hour.
  5. Form and put on a proofing in the oven at 30 degrees per hour.
  6. Increase the temperature to 180 and bake the potato bread for 30 minutes.

Potato bread on leaven

A leaven on a potato for bread is an alternative to yeast. The boiled potatoes from which the ferment is made, contains a nitrogen compound, which contributes to its increased activity. Therefore, getting into the dough, it accelerates the fermentation and makes its structure so light and porous that the finished loaf at compression, assumes the same shape.

Ingredients:

Preparation

  1. Peel and grate potato in a uniform.
  2. Stir with 10 grams of sugar, 120 ml of warm water and put in heat.
  3. After 3 days, feed 20 g of flour.
  4. Mix 60 ml of starter with 100 ml of water and 100 g of flour and set aside for 2 hours.
  5. Add the scorched potatoes, salt, butter, sugar and 300 g of flour to the spoon.
  6. Form the bread and put it on a proof.
  7. Bake the potato bread at 180 degrees for 30 minutes.

The recipe for bread on potato yeast

Fans of organic baking can cook bread on potato spoons. The potato yeast used in kneading the dough is made from raw grated potatoes and is a natural and useful product that adds baking volume without the use of fancy ingredients, making it very tasty and fragrant.

Ingredients:

Preparation

  1. Dissolve salt and sugar in water.
  2. Add potato yeast and 500 g of flour.
  3. Put for an hour in heat.
  4. Add the rest of the flour.
  5. Form the bread, and set it aside for 2 hours.
  6. Bake for 80 minutes with a temperature drop of 200 to 150 degrees.

Finnish potato bread - recipe

Potato bread in Finnish - this is thick and mouth-watering chunky pies Rieska. They are baked all over the country, kneading dough from mashed potatoes and various kinds of flour. This option is a combination of wheat flour and oat flakes, the dense texture of which contrasts vividly with the softness of the potato dough.

Ingredients:

Preparation

  1. Whisk the egg with sugar, salt, butter and mashed potatoes.
  2. Add everything else and form 10 flat cakes.
  3. Bake the potato Finnish bread for 20 minutes at 200 degrees.

Irish Potato Bread

Irish potato bread Fudge supplements bacon and eggs during breakfast, at lunch - soups and salads, and for dinner - juicy sausages. This nourishing and delicious flat cake of mashed potatoes, butter and flour, fried to a brown in a frying pan, is simple and easy to prepare, so the people of Ireland start it and finish it on the same day.

Ingredients:

Preparation

  1. Grate the potatoes and mix with 20 g of butter and flour.
  2. Roll out into a cake.
  3. Fry the potato Irish bread in oil for 2 minutes.

Potato bread with onion in oven

Wishing to diversify pastries with new flavors and aromas, it is better to cook potato bread with onions. In this case, you can use any favorite recipe, adding a batter when fried in oil or dried onions. To use a raw vegetable is not recommended: it will make the dough "mucilaginous", will not give fragrance and will not be baked.

Ingredients:

Preparation

  1. Peel potatoes and mash them in puree.
  2. Fry the onions.
  3. Add yeast, sugar and 100 g of flour to warm milk.
  4. After 15 minutes, put onion, potatoes, all other ingredients and mix.
  5. After 30 minutes, form bread and bake it for 40 minutes at 180 degrees.

German potato bread - recipe

The German proverb about the rudeness of their baking, refutes bread and potatoes, mixed in rye leaven, with the addition of wheat and rye flour. It is prepared with German thoroughness, therefore, the crumb turns out to be spongy, the crust casts a bronze color, and the bread is striking with the aroma of coriander and the piquant taste of black pepper.

Ingredients:

Preparation

  1. For the starter mix 45 g of rye flour with a starter and 35 ml of water.
  2. Leave to roam for a day at 25 degrees.
  3. Dissolve the salt in 260 ml of water, add the ferment, the remaining ingredients and mix.
  4. Form the bread and leave it for an hour to proof.
  5. Bake for 40 minutes, with a drop in temperature, from 240 degrees with steam to 190 degrees.

Potato bread on yogurt

Potato bread without yeast is a find for those who do not have time for baking. Especially today, when the housewives try to use simple and natural products as starter cultures. Kefir perfectly raises a potato dough. Interacting with starch, it so speeds up fermentation, which allows you to bake bread immediately.

Ingredients:

Preparation

  1. Mix the flour with soda, salt and warm kefir.
  2. Enter the mashed potatoes and knead the dough for 10 minutes.
  3. Bake at 200 degrees for 30 minutes.

Potato bread in the bread maker

Bread with potato flakes in the bakery can be ovened every day. The modern unit helps to get good bread for 4 hours, and potato flakes made exclusively from quality tubers, improve the taste of the product several times. Bread turns lush, does not crumble and is perfect for toast.

Ingredients:

Preparation

  1. Lay out all the ingredients according to the instructions.
  2. Cook in the "Basic Baking" mode. The total time is 4 hours.

Recipe for rye bread on potatoes in a multivariate

Potato-rye bread in a multivariate turns out lush, fragrant, slightly sweetish. Rye flour is mixed for a long time and rises. Potatoes intensify the fermentation process, so the dough becomes fluffy within an hour and itself "asks" for the multivark, where it remains to install "Baking" for 100 minutes and wait for the beep.

Ingredients:

Preparation

  1. Add the milk puree, honey, yeast, 40 grams of both kinds of flour and set aside for 30 minutes.
  2. Enter the flour, mix and stand for an hour.
  3. Cook in "Baking" 1 hour and 40 minutes.