Potato corn bread (oven)

Category: Yeast bread
Potato corn bread (oven)

Ingredients

Boiled potatoes in their uniforms 250 grams
Wheat flour 500 gram
Corn flour 100g
Butter 70 gram
Honey 2 tsp
Salt 2 tsp
Egg 1 PC.
Curd whey (cheese) 100 ml
Milk 30 ml.
active dry yeast 1.7-2 tsp

Cooking method

  • Boil fresh potatoes in their skins, cool until warm.
  • Crush peeled potatoes with a press (crush), put in a bucket.
  • add sliced ​​butter, beaten egg, honey, whey, milk to the potatoes.
  • Add flour and the rest of the ingredients.
  • Switch on the "dough" mode. Be sure to track the state of the kolobok.
  • This time I decided to cheat too thin dough and put potatoes and plums in a bucket. butter cut into pieces. There is less liquid in the potatoes boiled in their skins.
  • There is enough liquid in the dough, flour too. I add flour gradually, first 400 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 to make the dough is very soft, so do not add a lot of liquid to the dough, wait for the second batch, and adjust the bun with flour.
  • Don't add too much liquid!
  • Divide the finished dough into molds (1/3 of the height of the mold), and put on proof until the dough has increased by 2.5 times. The dough turns out to be very fluffy, soft. Turn on the oven at 180 * C, put molds with dough pieces for baking in the hot oven, after 25-30 minutes reduce the baking temperature to 165 * C and bake until fully cooked.
  • And here's what kind of bread turned out:
  • This is a traditional loaf of bread.
  • Potato corn bread (oven)
  • And this is how it looks in section after cooling
  • Potato corn bread (oven)
  • And this is bread in the form of long buns joined together.
  • Potato corn bread (oven)

Note

The dough turned out to be very airy, soft and tasty. Corn flour does not give bread its inherent dryness, the crumb is moderately moist.
The bread tasted very good.

Recommend!

Bon Appetit!

Rucheek
Admin, but can this bread be adapted for a bread machine, and if so, tell me how?
Admin
Quote: Rucheek

Admin, but can this bread be adapted for a bread machine, and if so, tell me how?

Yes, easily! If the volume of the oven allows, take all the ingredients as they are, bake on the Main (basic) program.
My recipe has been verified, but you still need to track the flour / liquid balance.

If anything, write letters
Nova
Admin, and I understood correctly - there is no yeast here? or are they not listed in this recipe?
Admin
Quote: Nova

Admin, and I understood correctly - there is no yeast here? or are they not listed in this recipe?

How!

The recipe has existed since August 2008 and no one has ever asked about yeast!

Nova thank you for your attention
I have already corrected it in the recipe - for 600 grams of flour, 1.7-2 tsp. dry active yeast or 12 grams of fresh.

Nova
Thanks for the quick answer, otherwise the eyes are already on fire.

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