Potato bread

To prepare fragrant and tender potato bread, we will need the following ingredients: wheat flour (I have the highest grade, but the first one is suitable), a potato decoction and boiled potatoes, raw chicken, a refined vegetable (I use sunflower) oil, salt, sugar and speedy yeast. By the way, if you want to make this recipe for baking bread in a lean version, just replace the chicken egg of about 45-50 milliliters of water or potato decoction. The yeast is not necessary to take fast -acting ones — just dry (also 5 grams is a teaspoon with a slide) or pressed (3 times more, that is 15 grams). Such yeast is not immediately mixed with flour, but previously activated in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly heat half a glass of potato broth with a tablespoon of sugar and dissolve the yeast in it.

Sift (preferably twice) wheat flour in a bowl. Due to this, the flour is not only loosened and saturated with oxygen, but possible garbage will also leave. Add fast yeast, granulated sugar and salt to flour. Mix everything thoroughly with a fork or a whisk.

In another bowl (in which we will knead the dough for potato bread), connect a raw chicken egg and boiled potatoes, which we previously turn into a puree mass.

We add a slightly warm potato broth and 1 tablespoon of refined vegetable oil there. All this must be combined in a single homogeneous mixture, for which it is most convenient to use a submersible blender. You can also make it a whisk or even a fork.

The result is airy and magnificent liquid mass.

Pour to her pre -sifted and mixed with yeast, sugar and salt wheat flour. You can not all at once, but in parts, if you don’t know how the flour behaves — it can be wet or dry.

First, you can mix the ingredients with a spoon or fork so that the flour is moistened, absorbing the liquid. And you want, you can immediately knead the dough with your hands. If there is a test or bread maker, be sure to use their help — this is easier and faster.

To knead the dough for potato bread for quite some time (at least 10, and better than 15 minutes) and intensively. As a result, it will become smooth, homogeneous, very soft (like an earlobe) and delicate, while a little sticky. We round the dough into the ball and put it in a bowl, which we grease with a tablespoon of vegetable oil so that it does not stick to the dishes during fermentation. We send the dough to heat for 1 hour, after which we make a light degree, re -rounding and again in heat for another 40 minutes. Where is it better to wander the test and what does a warm place mean? There are several options. First of all, in the oven with a light bulb turned on (it turns out about 28-30 degrees — the temperature ideal for fermentation of yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (flax is best suited) so that the surface does not be swollen and not covered with a crust. You can also let the dough wander in a microwave, in which we pre -boil a glass of water. The dough will rise with a door closed, and the glass will stand there. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no bread.

After 1 hour 40 minutes (time — the concept of relative, it may take more or less) yeast dough for potato bread will rise very well, and will increase three times exactly. It is very tender and fluffy. If the dough rises weakly, then you came across old yeast — increase the time of fermentation.

We sprinkle the table with a small amount of wheat flour (its number is not included in the ingredients indicated) and carefully put the dough on it. Due to the fact that we smeared a bowl of oil, the dough is practically not stuck. Now decide how you are going to bake potato bread — in uniform or on a pug (that is, on a baking sheet). Personally, I advise you to use the form, since the dough is very, very tender, so it will crawl to the sides on a flat surface and the ready will not be high, but wide. I used the bakery form of the L -6 rectangular shape, therefore the molding of the workpiece is appropriate — in the form of a roller.

We will a little powder the dough with flour and knead it with your fingers in a not very thin layer. We begin to turn tightly with a roll from one edge, while seal each round with your fingers or the edge of the palm so that the seam does not diverge.

We tut up the opposite sides in terms of baking shape length and also seal them.

Thus, we say the roller, fixing the seam. The workpiece should be a seam down.

The baking dish is well lubricated with the remaining tablespoon of vegetable (in fact, you can use any culinary fat) oil and put a workpiece from the dough with a seam down in it. We cover the shape with a towel or cling film and leave in the heat (28-30 degrees) for about 1 hour.

The dough should increase in volume at least twice. I have it increased three times. Before you bake potato bread, you need to warm the oven — just turn it on 190 degrees half an hour before baking. If desired, sprinkle the surface of the workpiece with water from the spray gun. We bake homemade bread at the same temperature for about 30 minutes until golden crust.

During the baking process, potato bread will grow up a little more, the crust will be browned (I did not lubricate it). We give the bread for a couple of minutes stand in uniform, then take out.

Completely cool potato bread, preferably on the grill so that the lower part is not soaked. After a couple of hours, it can be cut.

The thinnest, practically absent, ruddy crust, delicate, almost weightless crumb, thin aroma and amazing taste — so you can characterize homemade potato bread.

If you have never cooked such bread, be sure to make up the lost one! I assure you, he has not yet left a single person indifferent.