Potato bread with kefir in the oven

Category: Yeast bread
Potato bread with kefir in the oven

Ingredients

Dough:
potato broth 120 ml
kefir 50 ml
premium wheat flour 200 g
fresh pressed yeast 5 g
salt 0.75 tsp
Dough:
potatoes 170-180 g
kefir 50 ml
fresh pressed yeast 6 g
premium wheat flour 350 g
honey (light) 1 tbsp. l
salt 0.75 tsp
ghee (or butter) 15 g

Cooking method

  • Boil the potatoes until tender, drain the water and leave 120 ml of potato broth. Mash mashed potatoes.
  • Opara:
  • Add yeast to the flour and grind it into fine crumbs with your fingers. Richard Bertinet recommends this method of adding yeast to the dough in his recipes. For comparison, I did it in the traditional way, that is, I dissolved the yeast in warm water and left it for fermentation for 10 minutes, after which I kneaded the dough or dough. Bread, in which yeast was previously "rubbed" into the flour, turned out to be fluffier. Most likely this is due to the fact that flour, and with it the yeast, during this process is even more actively saturated with oxygen (these are my assumptions, if not right - let more experienced bakers correct me). Add salt, warm potato broth, kefir. Knead the dough and leave it in a warm place to rise for one and a half to two hours, then put it in the refrigerator overnight (for 12 hours).
  • Dough:
  • Remove the dough from the refrigerator and let it warm at room temperature for about an hour.
  • Add yeast to flour, grind until a homogeneous crumb is formed, add salt. Warm the kefir a little, dissolve honey and ghee in it.
  • Add flour (with yeast), kefir (with honey and butter) and mashed potatoes to the dough. Knead the dough. The gingerbread man turns out to be soft. Leave the dough to rise for an hour and a half. In the middle of the proofing, knead once.
  • Sprinkle the table with flour, lay out the dough, knead and roll into a layer. Roll up and place in a baking dish, pre-oiled with a little vegetable oil. It is better to take a large form 11x32 cm, because it is very suitable for the dough.
  • Cover with cling film and leave for final proofing for 30-40 minutes.
  • Preheat the oven with a baking sheet to 250 degrees. We put the form with bread. Pour a cup of boiling water onto a baking sheet and immediately close the oven. After 5-7 minutes, lower the temperature to 220 degrees and bake for another 10-15 minutes. Then we lower the temperature to 190 degrees and bake until tender. The crust of the finished bread turns out to be a bright yellow color.
  • Put the finished bread on a wire rack and let it cool.
  • Potato bread with kefir in the oven
  • Potato bread with kefir in the oven
  • Potato bread with kefir in the oven
  • Bon Appetit!

Note

A very light, fluffy crusty bread.

Recipe Source: 🔗 (+ my changes)

pygovka
interesting recipe. Can't you feel the mashed potatoes?
Omela
Manechkawhat a fluffy !!! It can be seen that the air crumb, the cut cannot even stand !!
Sonadora
pygovka, not felt. It gives the bread extra airiness.

Ksyusha, yeah. The crumb is so soft that cutting fresh bread into thin slices is unrealistic.
Admin
Potato bread always turns out wonderful! I know this for sure, because I baked many of them in different versions!

Marina, great, beautiful bread!
Merri
Beautiful bread!
Sonadora
Tatiana, Irina, Thank you!
tania21
What a beauty
ulaaa
Preheat the oven with a baking sheet to 250 degrees. We put the form with bread. Pour a cup of boiling water onto a baking sheet and immediately close the oven
Perhaps a naive question, but ....... should the dough be put on a baking sheet with boiling water or higher than the baking sheet?
Thank you
Omela
ulaaa, above the baking sheet with boiling water on the wire rack.Oh, I beg your pardon, I didn’t look that I got into someone else’s recipe !! Manechka, I'm sorry!
ulaaa
Mersey
Sonadora
Ksyusha, well done that got in. Thanks for the help!

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