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.

I loved Irish Potato Bread the first time I tried it! In fact, it's not even bread, but more like flatbread, but since the Irish consider it bread, so be it. In Ireland, this bread is prepared for breakfast and served with both appetizers and main courses. We loved this bread because it is soft on the inside with a delicate sweetish texture, and has a crispy golden brown crust on the outside.

Well, as a housewife, what I like most is that you can make excellent baked goods from a small amount of simple ingredients. In my family, Irish potato bread has taken root and become a frequent guest on the table. You can cook it in the oven or in a frying pan. In the oven it turns out to be less caloric, of course.

Let's prepare everything according to the list.

Peel the potatoes, cut into large cubes and boil in lightly salted water until tender.

Add water to the finished potatoes and mash the potatoes well. Set the potatoes aside for now and let them cool.

Sift the flour into a bowl.

Add softened butter to the flour.

Using your hands, rub the butter and flour well into crumbs.

Now add the mashed potatoes.

Add salt and ground black pepper to taste. Mix all ingredients well.

We should end up with a fairly soft and elastic dough. Wrap the dough in film and place it in the refrigerator for two hours.

Divide the cooled dough into two pieces, roll them into layers 0.5 mm thick or into round cakes. We cut the flatbreads into triangles, and the layers into squares, at your discretion. I cut it into squares. Place the bread in the oven, preheated to 200 degrees C, for 20 minutes.

We serve ready-made Irish potato bread hot or cold with any dish instead of the usual bread.

We love to eat Irish potato bread topped with butter, herbs and garlic. Bon appetit!

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

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.

Do you like to experiment with homemade baked goods? I suggest you bake delicious potato bread in the oven. It is prepared quite simply and does not take long. We will knead the dough using potato broth and mashed potatoes. The texture of the product is porous, like regular bread.

But the dough itself, of course, is not very pliable, you need to get used to it. It is sticky and spreads. It is important here not to overdo it with flour. However, with all these features of the recipe, I liked baking bread with potato broth. I hope you like it too.

Recipe information

Cooking method: in the oven .

Total cooking time: 1.5 min.

Number of servings: 6 .

Ingredients:

• potato broth – 1 tbsp.
• potatoes – 1-2 pcs. (about 200 g)
• egg – 1 pc.
• dry yeast – 1 tbsp.
• sugar – 1 tbsp.
• salt – 1 tsp.
• vegetable oil – 3 tbsp.
• wheat flour - about 500 g.

How to cook:

1. 
   Boil diced potatoes in a small amount of water. The result should be 200 ml of ready-made potato broth. Pour the broth into a cup and let it cool slightly. Make mashed potatoes.
2. Beat one egg into the cooled puree.
3. 
   To stir thoroughly.
4. 
   Pour in the warm potato broth and stir.
5. 
   In a separate bowl, mix the dry ingredients: about 200 g of flour, yeast, salt and granulated sugar.
6. 
   Combine flour and potato mixture.
7. 
   Gradually add flour. Pour in vegetable oil when the dough becomes thick.
8. 
   Knead the dough. It is difficult to make it so that it does not stick to your hands at all; it will still be sticky. Cover with film and place in a warm place to rise for 1 hour.
9. 
   You can see in the photo (to enlarge the photos, click on them with the mouse) - the dough has grown and become even more sticky. Knead it lightly on a floured board.
10. 
    Then transfer to a loaf pan. It will most likely not be possible to form a loaf on a baking sheet; it will spread. A rectangular “brick” shape is the best option. You can also use a round shape. Now you need to let the dough stand for 10-15 minutes, and then put it in a preheated oven. Bake at 180 degrees for about 30 minutes.
11. 
    Check readiness using a wooden skewer. When pierced, it should come out dry. The crust turns out golden brown.
12. 
    Place the prepared wheat-potato bread on a towel.
13. Cover with another towel and let the product cool completely.
    
    
14. Potato bread cuts very well and does not crumble. The main thing is to cut it after it has cooled completely. Although warm bread tastes much better, it is not healthier. This pastry has a pronounced potato taste and aroma. It's perfect with butter. Very good for making sandwiches.
    
    

Note to the owner:

• Dry yeast can be replaced with regular yeast, then the bread will be more airy. For this recipe, 30-40 g of live ones will be enough. First, dissolve them in warm water. Let it bubble for 10 minutes and add it to the dough after adding the egg.