Soft Potato Sandwich Bread

Category: Yeast bread
Soft Potato Sandwich Bread

Ingredients

Jacket potatoes 130 g
Pre-enzyme:
wheat flour 115 g
Potato broth or water 100 g
Honey 20 g
Dry yeast 1/4 tsp
Main dough:
Pre-enzyme The whole
wheat flour 180 g
Powdered milk 15 g
Yeast 3/4 tsp
Butter 20 g
Salt 1 tsp

Cooking method

  • Before proceeding with the recipe for this bread, I want to share a little theoretical information.
  • What does Soft Sandwich Bread mean? This is bread that will be baked in a rectangular shape (well, this is understandable for what) and will certainly contain a small amount of fat - milk and / or vegetable. Also sweetness (sugar or honey) will be present in the taste. How sweet it will be - this is already decided by the creator (the author or you)
  • The kneading of such bread, as a rule, takes a long time - until the gluten develops well and the dough is smooth.
  • In summary, Soft Sandwich bread is a slightly sweetish soft bread that has a porous, uniform crumb. Such bread is well fried in a toaster - it turns out to be crispy and tender, ideal for meat sandwiches and sandwiches (it's easy to guess) From myself I want to add that ideal crackers are made from this type of bread.
  • Now let's move on to our soft potato bread. It has all the qualities of sandwich bread, but also adds a touch of potato. And potatoes and potato broth enrich the taste of any bread - that's for sure.
  • I will convey to you exactly and in detail a peculiar technique that author Rose Levy-Beranbaum uses to knead bread. Her technique lengthens the fermentation, resulting in a richer and richer flavor.
  • Everyone finally got to the process itself
  • We boil potatoes in their uniforms. It is advisable to keep the potato broth and use it further when mixing. We clean, puree, cool.
  • In a mixer bowl, mix all the ingredients for the pre-enzyme for 2 minutes.
  • Soft Potato Sandwich Bread
  • On top of our pre-enzyme, sift flour, milk powder and yeast (let's call it a blanket).
  • Soft Potato Sandwich Bread
  • Cover the bowl with foil and leave for 1-4 hours at room temperature. During this time, our pre-enzyme is activated and begins to "peek out and boil" through the blanket.
  • Soft Potato Sandwich Bread
  • Add butter and potatoes. We start kneading until a homogeneous mass is formed (about 1 min).
  • Soft Potato Sandwich Bread
  • Turn off the combine and let it stand for 20 minutes.
  • After 20 minutes, add salt and turn on the kneading for 7-10 minutes. The dough will be smooth, shiny and slightly sticky to your fingers.
  • Soft Potato Sandwich Bread
  • Transfer the dough into a greased container, Soft Potato Sandwich Bread cover and wait for an increase of 2 p. (about 2 hours, depending on room temperature)
  • Soft Potato Sandwich Bread
  • (My dough came close enough to reach the lid)
  • We take the dough out of the container, gently and neatly fold it with an envelope (Stretch-and-Fold method), trying to keep air bubbles. We return to the container and again wait for a doubling (1-2 hours)
  • Shape the dough into a loaf and put it into a rectangular shape.
  • Soft Potato Sandwich Bread
  • We cover with oiled film so that our workpiece does not wind up. Again, we are waiting for a doubling.
  • Soft Potato Sandwich Bread
  • Preheat the oven to 250C. Put a baking sheet at the bottom, into which we pour boiling water. Sprinkle the bread from the spray bottle with water and send it to the oven. After 5 minutes, lower the temperature to 190C and bake until tender (about 25 minutes)
  • Here, on one of the breads, I allowed myself a little digression, smearing it with an egg and sprinkling with sesame seeds (according to the personal order of my son ☺ - well, I can't deny him this)
  • Cool on the wire rack. Optionally coat with melted butter to add flavor to the crust.
  • Soft Potato Sandwich Bread Soft Potato Sandwich Bread
  • Enjoy!
  • How soft, delicate and porous it is - you can guess from the photo of the cut ☺ It is just weightless, weightless so much that it is difficult to cut without crushing it.
  • Soft Potato Sandwich Bread
  • I want to add the following as a script:
  • To improve the taste, the pre-enzyme with a blanket can be left for 1 hour at room temperature, and then put in the refrigerator for 8-24 hours.
  • Instead of potato broth and milk powder, it is allowed to replace with regular milk in the amount of 115 g

The dish is designed for

Bread weighing 530 g

Cooking program:

Oven

ANGELINA BLACKmore
Wonderful!!!!
Since I am not friends with yeast, I will adapt the recipe for sourdough.
I will try. Thank you!!!
L-olga
Irina F, for the sake of such pleasant reviews, I am always glad and will try! Thank you!
ANGELINA BLACKmore, use it to your health! I will be glad!
ANGELINA BLACKmore
Ol, I will not say how quickly I will experiment .... But I will unsubscribe based on the results.
lungwort
Very interesting! It is necessary to try it with potatoes. Well, I like bread and potatoes, I can’t help myself.
L-olga
Quote: lungwort

Very interesting! It is necessary to try it with potatoes. Well, I like bread and potatoes, I can’t help myself.
Oh, as I understand you ...
Babovka
An interesting recipe.

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