Wheat and potato braid (challah) (oven)

Wheat and potato braid (challah) (oven)

Category: Yeast bread

Ingredients
Wheat flour	750 gram
Boiled potatoes	350 grams
Potato broth	50 ml.
Eggs	2 pcs.
Vegetable olive oil	5 tbsp. l.
Salt	1 1 \ 2-2 tsp
Sugar	1 tbsp. l.
Yeast saf moment	2 tsp

Cooking method

• Boil fresh potatoes, cool until warm, crush them, make mashed potatoes.
• Add potato broth, vegetable oil, eggs to the mashed potatoes - mix everything well, beat with a fork, pour the mass into a bucket of a bread machine.
• Add flour and the rest of the ingredients.
• Switch on the "dough" mode. Be sure to track the state of the kolobok.
• There is enough liquid in the dough, flour too. I add flour gradually, first 650 grams, then gradually the rest. At first, the bun will be dense, but in the second batch and before lifting it will become quite soft. The property of potatoes (like cottage cheese) is to make the dough very soft, so do not add a lot of liquid to the dough, wait for the second batch, and adjust the bun with flour.
• This is how the dough came out of the bucket of the bread machine at the end of the batch.
• 
• This is how it looks on the cutting table. It is very lush and airy, pleasant in the hands for cutting.
• 
• We cut 6 strips from the dough, roll them out with bundles 40 cm long, and then from 3 bundles we tie a pigtail, we get two braids of a rather large size. We put the braids on a baking sheet for proofing.
• End of proofing. Before baking, grease the braids with a beaten egg and sprinkle with poppy seeds and sesame seeds. The place of the wicker was taken on a whole large baking sheet.
• 
• Preheat the oven to 180 * C, put the tins with dough pieces for baking in the hot oven, and bake until fully cooked.
• Here's what came out of this test.
• 
• Pieces of chilled and cut bread look like this:
• 

Note

Try to bake such braided dough with the addition of boiled potatoes.

I recommend not pouring out the remaining liquid from boiling potatoes.
Pour it without straining into the reservoir. container and put it in the refrigerator or freezer for storage.
This liquid is useful for adding to any bread instead of water, as well as curd whey.

Bon Appetit

Similar recipes

Custard Braid (Sonadora)

Walnut-poppy braid (Nuss-Mohn-Striezel) (Ludmil_a)

Braid "Festive" (ang-kay)

Admin, braids -
5 points!!!
Even through the screen it's delicious

rush, pliz, reference, how to cut the braids.

Thank you for your feedback.

I have no secret and reference, I did it myself

We connect three bundles of dough 40 cm long. We connect them tighter at one end, and we turn one end more genuinely down so that everything does not fall apart. Then we weave an ordinary braid (as my mother taught in childhood), just not tight, we leave a little space for raising the dough. We also twist the other end with one tourniquet under the bottom. This can be clearly seen in the photo.
We carefully transfer it to a baking sheet, trim the braid on all sides, especially the ends, and everything is ready for proofing.
Proofing and baking are faster than bread.

Try it, you should like it. The dough is very easy to work with.

[Admin]

Admin, super braids. Thanks for the hint in making them.
There is a question. Does the dough start kneading right away? This is me to find out what to include in my HP.

Thank you

I put the dough in the "Dough" mode at 1.40 time. Makes kneading, small proofing, long kneading, large proofing.
Kneading starts immediately after starting the program.

The mashed potato dough is deceiving. At first it seems that there is not enough liquid, it is crumpled in lumps, I help to stir it up with a spatula, then it becomes easier when the batch enters a more active phase.
During the second kneading, the dough becomes completely liquid and sticky. Although the liquid is sufficient.
Like a breakthrough - how much flour do not give all a little. Therefore, immediately give as much flour as you need (see the recipe) and watch the bun during kneading. And with a ready-made dough to work, it's just lovely.

If you are going to cook potatoes, add salt.

Good luck!

[Admin]

Admin Thank you so much for the cool recipe, today I baked challah according to your recipe.
The only thing BUT - it seems to me a bit too much salt (this is of course for my taste, although my daughter said that it was normal), next time, I will put a little less than 1 tbsp. l. I used the press. fresh yeast about 22 grams, poured corn oil. I kneaded the dough in a bread maker, at first, as you said, the bun was tight, but then everything was kneaded and came up fine.
Thanks again!!!

[Rustic stove]

Admin, braids -
5 points!!!
Even through the screen it's delicious

rush, pliz, reference, how to cut the braids.

Admin, excuse me, can I get in?

Rustic stove
Look at here : 🔗

I liked it, everything is clear and beautiful challah turns out the first time.

I tried Option 3. "Wheat-potato braid (challah)".
The dough didn't rise very much (maybe because of the cool eggs). But then after proofing everything was corrected My first braids, do not judge strictly the shape

[BUT]

Uv., Admin!
Thank you for interesting recipes and a detailed description of the bread making process.
I tried to make your "Wheat and potato braid (challah)" Option 3.
But I didn't get the bread.

The dough was made in hp. I measured and weighed everything exactly... Proven products (from the same pack of flour and yeast on the same day I baked another bread - everything is OK with it). After kneading, the bun was rather dry, but not wet at all. Although it's all within the normal range
BUT dough after a full cycle (Basic-Dough program about 3 hours) did not rise at all!
But I still braided the challah and put it in the oven for proofing with the light on (t-ra approx. 30 degrees). After 1.5-2 hours (I don't remember exactly), no strong increase in volume was noticed.
Fearing that the dough would acidify (or something else would happen to it), I decided to bake bread. Hell, following your recommendations. In the end, this is what happened:


Challah began to grow during baking and began to somehow tear and creep away (photo 2).
The crumb turned out to be baked, but somehow heavy, knocked down, wet (photo 3).
And the bread tasted either sour or salty.

This is how my first experiment with potato bread turned out (or rather did not work out)
I hope very much for your help. I really want to bake this bread correctly.

[shuska]

shuska, I'm very sorry that this happened.

You yourself saw in the photo how well the dough rises from this composition of products.
Now it is very difficult for me to judge why the dough did not rise, besides, I was not present at the kneading next to you.
If the yeast was tested, then it is quite possible that potatoes and eggs were of poor quality - rather even potatoes, since the crumb was wet and sour in smell.
Perhaps you made a mistake and put 1 tsp of yeast, instead of two, for that amount of flour and potatoes.
I judge so - based on the fact that the dough still rose after some time.

Your last descriptions and photos of the crumb of bread indicate that as a result, the dough has stopped and was "tortured" completely. The fact that the dough rose with increasing T * is not an indicator, it should be so.

Do not make the bun too dry and tight, let it be softer. It is also not necessary at all soft, the challah will spread to the sides.
It is better to check the baked goods with a temperature probe.

Mouli is right, potato dough is almost always successful and rises well. More or less - depends on the different additions to the dough.

Failures happen to everyone, and so do I.
After all, I exhibit samples of the bread that works well, and I know that you (users) should also succeed with these samples.
Yesterday I made focaccia on potato dough, it rose great.

shuska, let's try again! I hope it works!

I wish you good bread!

[Admin,]

Admin, thanks for the kind word. I forgot to add that I was making half the dough. And yeast just put 1 tsp. Now I'm trying to find the problem that led to such results. I am considering possible reasons. You say that not all potatoes are suitable for dough. Maybe this is the problem? What kind of potatoes do you need? I used a bag like that, so I'm not going to buy it, except that I just bought the Thermoprobe specifically for bread. Next time I will use it. As for the kolobok, after reading about the peculiarities of potato dough (softening), I decided not to add more liquid than indicated in your recipe. And about raising the test, I saw in your photo how it rose (!), So I was shocked that mine did not rise at all (this is the first time for me). So I'm wondering what could have prevented the ascent?

[shuska]

shuska, the quality of the kneading is influenced by everything - from food, flour, potatoes - to the weather outside! You cannot step into the same water twice - as they say. Each time the dough can rise in a different way, but it seems she did it "like yesterday."

I don't understand potato varieties, but I specially used both red and white, different, in uniform, peeled (see recipes). It just might have gotten sick potatoes inside. I noticed that the water after boiling potatoes is dark gray or light. I don't use dark water (broth), I'm just afraid, not knowing what is in it. And I put the potatoes in the dough.

Be careful with water in the dough, but if required for the kolobok, then you need to add a little. I make the bun a little soft.

With the core temperature probe, you can be more confident that the bread is completely ready, no control is required.
But, without a temperature probe, it is possible to make a mistake (I know from myself). When you pierce the finished bread with a knitting needle, the crumb is dry - but in fact, after cooling, the crumb sticks and is wet, slightly unbaked.

Don't look for reasons. Start doing it again, hopefully everything goes well.

Good luck!

[Admin]

Admin, what do you think, what I did half a portion could not affect? We just don't eat much bread and we don't need to make a whole portion.

P.S. my broth was dark. Maybe it says something?
and yet, it's not scary if I replace olive oil with sunflower oil (I didn't like olive oil)

shuska, it does not depend on the portion, just calculate the proportion of products correctly.

The dark broth - I have already written - may pass, but I do not use it because of nitrates and other things, but I do use potatoes. The broth can be replaced with curd whey.

Any oil can be used, but I try to select products according to taste, by comparison.

[Admin]

Admin, and what does it mean "correctly calculate the proportion of products"? After all, if I want to cook half a portion, I have to take half of all the food. Right?
And another question: can I add a little gluten to the dough? Well, to make sure it was ...

[I'll take 400 grams]

I would do this:
I'll take flour 750x50% = 375 grams - I'll take 400 grams

Other products are also 50% each, but we will check the amount of salt, sugar and yeast so that changing them does not affect the quality of the dough.

Boiled potatoes -180 gram
Potato broth - 30 ml. (but additionally we look in the process of mixing)
Eggs - 1 piece
Vegetable oil - 2-3 st. l. (vegetable, bread cannot be spoiled with a large amount of butter within reason)
Salt - 1 1 \ 2st. l. (or 1.3 tsp to taste)
Sugar - 1-2 tbsp. l. to taste (no more needed)
Yeast - 1 1/2 tsp (or 1.3 tsp)

We raise this topic and compare the amount of salt, sugar, yeast with these standards (from the instructions for Hitachi), since the wrong amount of these products can affect the dough and baked goods.

Quantity of main ingredients (products) in one measuring cup (240 ml) and one measuring spoon. (post 3)
#

We read the recommendations:
Wheat bread - BIG BULK. Designed for 450 grams of flour.

Salt 1 1/2 teaspoon
Sugar (molasses, honey), 2 tablespoons
Butter (butter, vegetable) 1 1/2 tablespoon
Dry yeast

In accordance with these recommendations, I would take the amount of these products that I indicated above in the recipe I proposed.
These products cannot be taken by simple division in the ratio of 50%, that is, simply to divide everything in half.

I always check myself this way. And she brought out her "own" standard for laying products for the amount of flour.

I never use gluten at all. There are enough other products that raise the dough well, the same potatoes and cards. broth.

Good luck!

[Admin]

Admin, thanks a lot!
Apparently I made a mistake here, because I just took half of the products indicated in the recipe. As a result, I put 1 tsp of yeast, and only 0.5 tbsp of sugar. l. Probably this amount was not enough to raise the dough.
In general, I was angry with the situation and while I was waiting for your answer, I already boiled potatoes. Now I'm going to make a second attempt!
Now my broth is light, transparent. I am thinking of trying to bake bread according to the recipe you proposed. Then I will report back.
Thanks a lot again!

[Admin]

Sorry for the silence, I finally found some time. Accept the report.
This is mashed potatoes with butter and eggs (prescription)

this dough after kneading

this is the dough at the end of the Dough program. It can be seen that it came up a little

This is the dough.

Braided a pigtail (though it turned out a little messy)

Proofing

After proofing

Ready-made challah (first time baked with a thermometer. He broke holes in the dough a little)

The crumb turned out like this

Summary:
This, as they say, is "heaven and earth". According to the recalculated recipe, the bread turned out. But the crumb is still dense. I would like more fluffy bread. I'll try your last recipe.
Admin, if you see that I did something wrong, please write.
Thanks again.

Hurray, it happened

Beautiful both externally and internally turned out

Comment as you asked:

Compare your own and my version of the finished dough after the bread machine.
It seemed to me that my dough turned out to be softer, not as steep than yours.
The density of the crumb depends on this.
First, set the temperature in the oven to 180 * C, and when the crust becomes dense and already red, insert the temperature probe, and reduce to 165 * C and until cooked, the bread will not be so tanned.
It is not absolutely necessary to make such mashed potatoes, I just confuse everything in small pieces.

Everything is fine. Thank you for using my recipe.

[Admin]

Admin, thanks for the comments.
The fact of the matter is that your dough turned out (if you believe the photos) softer. Why, I don’t understand yet. I'm going to try your last recipe, maybe that will clear up.

If the dough does not suit you, then add 1-2 tbsp. l. water (whey, etc.), this can (but not desirable) be done even at the beginning of the second batch. As a way out, you can. Adjust the bun yourself.

This is normal, cottage cheese always gives moisture (remember the dough on cottage cheese), even in cheesecakes.
I also liked it very much with homemade cheese, it turns out tender

Thanks for using my recipes.

Admin, at first I did everything as in the recipe.

HP could hardly turn the dough, practically only with the help of a spatula in my hand. Then HP got up altogether. I pulled out the unmixed dough and changed the mixer to rye (fork-shaped). Everything is unchanged. Divided the dough in half. The program was interrupted. Began to knead on "Pizza". She put half in the oven for proofing. Mom started to stir the other half with her hands. I went to read the topic. I accidentally opened another page, began to read, came across 150 ml. broth. I went to the kitchen. Received a scolding from my mother (read carefully) and agreed with this.

Added another 100 ml. broth. Mixed by hand. We put it in HP for "Pizza". There is 10-15 minutes. kneading (it turned out to be a bun), 10-15 minutes. proofing, again 10 min. kneading and again 10 min. proofing.

Now I am all in doubt. What will I get in the end?

It will turn out what you have kneaded

Nobody canceled the gingerbread man, we write about it everywhere.

Your words, Admin, whether they inspire hope, or it's time to run to cry ... I have not figured it out yet.

In general, there is nothing for you, Tatulya, to think that you are already an EXPERIENCE baker.A beginner, he is a beginner.
________________________ ___________________

Yesterday we baked two challahs. Both were sprinkled with sesame seeds. It was thought, when I put the products in the HP, that there was too much salt, but the result showed that it was just right (1.5 tbsp. L.). The Halki turned out to be not very beautiful (so I don’t want to post the photo), but they taste good

Thank you, Admin, per recipe. Today at breakfast they diminished half of one, and the other for my sister.

Challah was baked for the second time. It turned out three pieces.

The potato broth was added not 50, but 150 ml. Well, our HP does not knead so much cool dough



Thanks a hundred times more for the recipe

Oooh! how many of them came out of one oven

Yes, it's not about the oven, but simply about kneading dough and products.
Yes, I do not strictly insist on the amount of liquid - the bun will judge us

Eat to your health!

and my first braid according to the third option "Wheat-potato braid"



it looks not very good, I'm still learning how to weave, the smell in the apartment and in the common corridor is awesome, I generally thought that it would not work, at the most crucial moment my scales turned off, so that flour was poured into my eyes, I knew approximately how much flour should be on 500 grams, and from this proceeded, followed the kolobok. True, I had 100 g less mashed potatoes, I'll try to cool down.

This is the second time I bake braid according to the recipe from Admin, but I made my own changes. The first time was destroyed in just an hour. Now I'm baking the second one. Very tasty and airy. If it works out I'll post a photo. But I never did that.
here is my recipe:
550g sifted flour
200g - boiled potatoes
130ml - potato broth
100g - cottage cheese
2 egg whites
2 tbsp - olive oil
1h l- salt
1.5 st. l-sugar
2h l-yeast
The gingerbread man is hard at first. In the second batch it is soft, beautiful, elastic. Try not to regret it. baked in the oven

[Option 3. "Wheat and potato braid (challah)"]

Option 3. "Wheat and potato braid (challah)"


Romochka, I decided yesterday to bake a braid according to this recipe. At first I looked at the recipe for a long time, wondering if there was a typo here - only 50 ml of liquid
Then she decided, but she halved the recipe and took 30 ml of the potato broth. The first batch in my HP is only 5 minutes. So after these 5 minutes, there was something in the bucket that did not even closely resemble dough, let alone a bun. Hands and scratch add water. I don't know how I restrained myself! And during the second batch, such a nice little bun was formed! The braid turned out to be almost the same as yours with sesame seeds. (I love these seeds)
I took a sample at breakfast this morning. Tasty!

[Irina_hel]

Irina_hel , so I am writing to you everywhere - do not rush to add liquid to the potatoes (and cottage cheese!), let the mixer work well

But you do not believe - you are constantly writing a "typo"

Bake and eat for health

And this is my wheat and potato braid according to your recipe, dear Admin. A very interesting taste of bread. Delicious and fluffy and soft for a long time. Thanks as always. And happy birthday. I wish you many years of health and creativity.

[anni4ka]

anni4kahow beautiful it turned out, smooth, and gorgeous crumb

I hope you liked the taste of the bread too! Good bread for you

They come with me today with a tour. base parents. I think, how to please. They love baked goods. Remembering the pace of eating past potato bread, I decided to bake 2 wheat-potato challah. The recipe was counted for 300 g of flour, from this amount I made 2 challah. I think the relatives should be happy. Bake for 20 minutes 200 degrees until golden brown.

Oh, how beautiful !!!!

And I also baked the challah. Admin thanks a lot for the recipe! Everyone liked it!

[Vitalinka]

Vitalinka, what a tanned and twisted braid turned out !!!

How nice to see your bread!

Bake and eat homemade bread for health!

Admin, take my report too. Thanks for the recipe, delicious with sesame seeds. True, the dough was very steep during kneading and added another 40 ml of broth, made 400 g of flour.

[lesla]

lesla, very beautiful braid, neat, nice color, well done!

And rightly so, that they added some water, the dough is better and the bread tastes better!

What yummy !!!!!! Thank you so much!!! I have been looking for a suitable braid recipe for so long. Great recipe !!!!!
I made a mistake only in one thing - weaving. Next time, even in this moment, I will follow your recommendations!

🔗

[Tyana]

Tyana, to your health! You can fix this mistake, bake several times and everything will work out.

Admin, help to adapt your recipe to the "Panasonic sdzb 2502" bread maker, the question is that for the dough there are two kneads only in the "pizza" mode (18 minutes 1 kneading, 15 minutes 1 raising, 10 minutes 2 kneading, 10 minutes 2 raising) other modes for both dough and bread have only one batch, but longer.
1) Could you tell me exactly how long it takes: 1-batch, 1-rise, 2-fold, 2-rise.)
2) I am also interested in the time required for the dough piece, woven into a pigtail, for proofing - and how to carry out the proofing - if in the oven, at what temperature?
3) How much flour do you need on the table when cutting the dough piece into strands?
4) How much should you grease with vegetable oil when we put the workpiece on a baking sheet?
5) What is the criterion for the completion of the baking process in the oven of dough pieces, the question is relevant, since at the moment I do not have a temperature probe and I cannot track the temperature of 96 degrees inside the bread (if you can tell me which temperature probe from Tescoma is most suitable for the oven)?
6) As for brushing the workpiece with an egg before baking, is it better to lubricate with a mixture of protein and yolk or only with yolk?
There are a lot of questions, but since I really want to get into this matter, I want clarity, if there is no time to paint the answer, give at least a link where to read and raise your culinary IQ.

There are indeed many questions, and many of them have already been discussed.

And it's easy to adapt:
- make a simple wheat dough in the Dough mode. Disable x / stove.
- put the dough on the table, knead it, dusting with a little flour so that the dough does not stick to the table.
- make a pigtail out of dough
- put the pigtail in a bucket, and let the dough distance a second time, until it doubles. The bucket can be put in a x / stove or another warm place, while the x / stove is not turned on
- turn on the x / oven for baking mode, there will be enough time for one hour and bring the bread to readiness.

On the forum there are such recipes for baking braids in x / ovens, look at the recipes, this baking principle is well described here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=125855.0

Now, quickly and concisely the answers to your questions, since all the answers are already in my bread recipes, including loaves and braids:
- I never count the proofing time - only until the dough piece is doubled!
- proofing in the oven at a temperature of 28-30 * С, and not only in the oven, in other places and conditions of proofing the dough too
- flour for dusting needs just a little, 1-2 tbsp. l. only so that the dough does not stick to the table and hands.
- when baking in the oven, grease the dough with whipped yolk and before planting in the oven, do it with a silicone brush
- the best way to control the readiness of bread in the oven is a temperature probe with a temperature rise of 0-200 * C. Bread readiness temperature 96-98 * С. The use of a knitting needle does not give accuracy in monitoring the readiness, the bread may be damp inside. Upon request, you can find a topic on temperature probes, and there you can see recommendations on which temperature probes people buy.

All my recommendations on bread can be viewed in my author's topics https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0 and here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=135.0 and here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=132.0
And in the recipes of our bakers in the Yeast bread section

Good luck!

Many thanks from me! I will study and try!

I fully adhered to the recipe and the valuable instructions of the author - the result did not disappoint. It is really convenient to work with dough with your hands, I say as a person who did it for the first time himself. I had no business with pigtails before, but I figured out how to braid a braid from 3 strands, although I made an inaccuracy on a prototype; I liked myakish - like a bakery challah. There is only one conclusion - the potatoes in the dough are very pleasant and useful both for the crumb and for the crust (I was convinced on the recipe for rye bread - I added mashed potatoes to the dough after cooking and the crust became two times thinner and more pleasant, and the crumb is just a miracle.) Thank you. to the author (Admin) for help with chalah and for the most useful advice on the use of potatoes and potato broth.

[advkolomna]

advkolomna, for the first time not bad! Working on the shape, learning to weave pigtails

The main thing is that this "work" can really be eaten.And now I also intend to learn how to braid pigtails. Although the truth is I am almost bald, but nothing - I will find "experimental" and practice.

Here is a version of loaves without braiding on the same potato dough. I put dough balls into molds (LARGE FORM - GLASS (HEAT-RESISTANT GLASS), SMALL - SILICONE (FROM FIX-PRICE FOR 37 RUBLES))

Large loaf - 900 grams, small - 450 grams.

Large loaf (three balls of 300 grams), small (four balls of 110 grams).

after rising twice - sent to a preheated oven for 20 minutes at 200 degrees; checked the readiness with toothpicks, - turned off the oven and after 10 minutes took it out in a towel.

Pretty loaves turn out neat and tanned

Thanks again for the topic of making potato bread!