Potato loaf (oven)

Category: Yeast bread
Potato loaf (oven)

Ingredients

Wheat flour 450 grams
Boiled potatoes 180-200 grams
Potato broth 50 ml.
Fresh milk 75 ml.
Vegetable oil 2 tbsp. l.
Salt 1.5 tsp.
Fresh yeast 10 grams / 1.5 dry
Dijonnaise sauce 2 tbsp. l.

Cooking method

  • Dijonese sauce is a sauce made from creamy French mayonnaise and Dijon mustard with whole mustard seeds. I bought the sauce ready-made in a jar, but did not go as a seasoning for meat, I use it as an addition to the dough.
  • Instead of such a sauce, you can add separately mustard and mayonnaise.
  • The dough is made in a bread maker.
  • Forming the finished dough: Roll out the finished dough on the table into a large oblong layer. Then we begin to twist the layer into a roll, and with each full turn of the dough, make dough tucks, that is, pinch the roll to the main layer of dough, and carefully tuck the edges of the roll inward. This gives the dough a compaction and the finished loaf is denser, without voids.
  • We put the finished loaf on a baking sheet and send it for proofing in the oven at 30 * C until it doubles.
  • Baking at a temperature of 200 * C, then a gradual decrease in temperature to 170 * C.
  • The baking mode was set with steam.
  • Here's a bar.
  • Potato loaf (oven)
  • And the bread after cooling in the cut
  • Potato loaf (oven)

Note

Bon appetit, everyone!

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Potato loaf (oven)

kava
Great recipe! Today I baked such a loaf. Divinely delicate, airy, practically without potato smell! True, in the process of kneading, I had to add a little liquid (the bun did not want to interfere) and the loaf itself floated a little during the baking process, although I tightly rolled it into a roll, as you advised (he even squeaked at me a little, as good, "correct "yeast dough) but this did not affect the taste.

Potato loaf (oven)


Everything that I managed to take a picture
kava
And I thought that the filling would not spoil a good dough and baked the pies using the dough for the potato loaf. I won't judge the taste today, but the view is complete. Tomorrow I will accomplish my goal by taste. (baked with eggs and green onions and a few pieces with cottage cheese)

Potato loaf (oven)
vichka strawberry
Admin, you named this bread incorrectly - it's not a loaf, Batonische !!!. But very fragrant and tasty. Thanks for the recipe.
https://Mcooker-enn.tomathouse.com/r-image/s017.r.1/i426/1112/c9/cb4f065d5c9b.jpg
Admin

Bake to your health!

So sandwiches are always wrong, they need to be put on the tongue with sausage, and there are never too many sandwiches!
alcazar
Hello Admin. You have a wealth of experience and this question is probably for you. I bought flaxseed flour but I can't find recipes with it. can you tell me how best to use it in wheat or rye bread. and I heard a lot more that the broth from the potatoes needs to be poured, allegedly it is harmful and here a number of recipes are on it. I am confused..
Admin
Quote: Alcazar

Hello Admin. You have a wealth of experience and this question is probably for you. I bought flaxseed flour but I can't find recipes with it. can you tell me how best to use it in wheat or rye bread. and I heard a lot more that the broth from the potatoes needs to be poured, allegedly it is harmful and here a number of recipes are on it. I am confused..

And you often visit the Table of Contents section of the "Ingredients for Bread" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0 there is a lot of interesting information about ingredients, including potatoes Potatoes - use for dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=71959.0, and potatoes should be taken clean from "harmful".

Flaxseed potatoes can be baked.Flaxseed flour has a specific flavor, so start with a few tablespoons until you get the flavor of bread you want. On the forum there is a recipe with a high content of flaxseed flour Wheat bread with flaxseed flour (bread maker) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=109658.0, besides there are other recipes, use the search
kosmosilos
Now I will try to make bread in HP
Admin
Quote: kosmosilos

Now I will try to make bread in HP

Well, right!
kosmosilos
I am reporting.
Dough:
Wheat flour 400 grams
Boiled potatoes 100 grams
Potato broth 60 ml.
Fresh milk 70 ml.
Vegetable oil 2 tbsp. l.
Salt 1.5 tsp
Yeast 1.5 tsp dry
Granular mustard 2 tbsp. l.
Mode 1, medium loaf size, medium crust.
The gingerbread man turned out to be perfect in appearance. In the process of approaches, it rose 2 times. When baking, it did not rise anymore And it looks wobbly. But it's baked, the crumb is good, the taste is salty, with a mustard note.
Potato loaf (oven)
Potato loaf (oven)
Admin

Let's figure it out

You have 400 grams of flour
Liquid ingredients APPROX: 60 ml. broth + 70 milk + 30 butter + 30 mustard = 190 ml. thick liquid products + boiled potatoes which have liquid

Apparently this turned out to be not enough, the bun was beautiful, but taut if the yeast could not pick it up, and the dough remained shaggy and clumsy.

About salt:
- apparently the potatoes were boiled in salted water
- there is salt in mustard and a lot
- salted potato broth
- added salt for another 1.5 tsp. and this is about 8-10 grams.

Salt at the rate also needs to be added about 2% by weight of the flour, or 8 grams.

And experience ... the son of difficult mistakes!

We continue to bake the bread, learn to make and feel the dough!

kosmosilos
Of course, everything is learned empirically. Thanks for the "debriefing" I also thought that yeast is not enough. And at the expense of salt - I'm not sure (the potatoes were not salted, the mustard tastes unsalted).
I will look for more recipes with potatoes
Admin

You have enough yeast! But you need to look for the test! Come to my profile, you will find many recipes for baking on potatoes and broth

Good luck!

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