Potato bread on choux pastry in a bread maker

Category: Yeast bread
Potato bread on choux pastry in a bread machine

Ingredients

Choux pastry:
wheat flour 50 g
water 150 ml
Dough:
choux pastry +
wheat flour 200 g
potato broth or water 50 ml
dry yeast 1.5 tsp
granulated sugar or honey 2 tbsp. l
Dough:
all dough +
wheat flour 220 g
salt 1.5 tsp
powdered milk (optional) 20 g
butter (or ghee) 20 g
potatoes (raw weight) 160 g

Cooking method

  • Peel and boil the potatoes until tender (no salt). Drain the water completely, mashed potatoes. Leave 50 ml of potato broth in a cup.
  • Choux pastry:
  • Option 1. Bring the water and flour with constant stirring to a jelly state (up to 65 degrees).
  • Option 2. Heat the water to 65 degrees, add flour and quickly knead.
  • Pour the choux pastry (more precisely, jelly) into a thermos, you can put (covered with foil) in a warm stove or put a heating pad next to it. In short, any heat source will do. Leave it for at least 3 hours to saccharify it. You can cook the choux pastry late at night and leave it overnight.
  • Opara:
  • Mix the custard dough, flour, granulated sugar and potato broth. We leave the dough to rise for 1 hour at a temperature of 28-30 degrees. I mixed and left to rise in the bread maker.
  • Dough:
  • We add all the other ingredients to the dough. Choose the main baking mode (3-4 hours), size - medium.
  • Carefully put the finished bread on the wire rack and let it cool completely before slicing.
  • Potato bread on choux pastry in a bread machine
  • Potato bread on choux pastry in a bread machine
  • Very light, soft bread. Bon Appetit!

Time for preparing:

3 hours + 4 hours

Cooking program:

bread maker

Note

Sometimes I have an irresistible desire to chew with recipes that have already been repeatedly tested. We got hit this time Kefir potato bread and Choux pastry sandwich bread... The result pleased me. Hope you enjoy it too.

Omela
Manechka, handsome !! I already recognize them from the pictures !!!
Dukhnich Nadezhda
What a wonderful bread! I'll go bake it too, especially since I'm a big fan of 65-degree brewing, I yesterday, even for the sake of experimenting, made pizza on a fluffy dough with this brew. Well, it turned out very magnificently. And the orange dessert bread also turned out great. I was just sitting there thinking where else to put this tea leaves.
Omela
Sonadora
Ksyusha!

Hope, tea leaves combined with potatoes in bread is a terrible force. Checked repeatedly.
I hope you like the bread.
Dukhnich Nadezhda
Oh, yes, of course you will like it, I even bake wheat rye and rye breads on this tea leaves, and then there are potatoes!
Merri
I also really love custard yeast dough. Everyone used to do that (my great-grandmother, etc.). The bread and pies were great!
Sonadora
Irin, that's for sure! It is not for nothing that choux pastry is added to Easter cakes.
Ilona
Quote: Sonadora

tea leaves combined with potatoes in bread is a terrible force. Checked repeatedly.
I hope you like the bread.
Yes? Well, if so, then I will go to such an oven (4 days left before the permission for C / W products). Moreover, it is some kind of interesting hybrid of Slaked and your recipes.
Sonadora
Ilona, have Gasha on custard cream, and here is the dough. The bread is completely different. If Gashin resembles a good bun and smells like baked goods, then this option is more like toast bread.
Ilona
ABOUT! And I didn’t read it carefully - custard, and okay All the more, I have to try it for a change, Gashin has already tried it and translated it into sourdough, so it's your turn, but ... but with sourdough!
Sonadora
I would be very glad if you like it! And if one more bread recipe works out - what could be better!

Ilona, please send me to the subject of leaven! I really want to try it, but I don’t know what sourdough to start with and where to start. I usually bake wheat bread, sometimes with the addition of whole grain flour.
Ilona
I send: Starter cultures
Starter cultures.Table of contents
Just do not say later, "I sent it, I sent it!"
I started out with Rye MK from Admin. Then she raised a Frenchwoman (Viki). The girls helped with advice, for which I am grateful, otherwise I would not have mastered it. Hands dropped, I thought to be stupid at all. And everything just turned out to be prompted. Now Calvel was raised, also French (one of). So, let's make up your mind already - you will master it, I'm sure!
Sonadora
Ilona, ​​thank you very much!
Ilona
Yes it would be for what! Contact us!
Dukhnich Nadezhda
Marina, yesterday I baked your wonderful bread on our beloved 65-degree brew. And of course my favorite fast mode. It turned out great, I almost don't cool the tea leaves, I don't wait 3 hours, I just pour it into a bowl from the pan and while I pour the flour it cools down a little. Of course I dropped in in the process. The dough is wonderful, the bread is delicious. I went up to the edges of the bucket. The result is just great. So this recipe is perfect for Panasonic's fast mode.
Sonadora
Hope, Thank you so much! I am very glad that I liked the bread, good health!

If possible, to me on "you".

Ilona,
Vilapo
Marish and I baked bread on choux pastry, we really liked the result. For this, the bread did not stand the choux pastry, cooled down and kneaded. But for tomorrow I brewed it to brew, I'm wondering what happens. I tried to bake this way for the first time .. Thank you ..
Potato bread on choux pastry in a bread machinePotato bread on choux pastry in a bread machine
Baked in HP Gorene.
Sonadora
Lenochka, good health! Handsome bread turned out! And what holes in the crumb !!!
I am very glad that I liked it. Thank you for sharing such beauty!

Please tell us what kind of bread you will get tomorrow, whether there will be a difference.

Vilapo
Marish, of course I'll write ...
Vilapo
Potato bread on choux pastry in a bread machine Marisha, and here's the bread on the standing "cream", visually did not notice much difference, but the taste of the bread became softer
Sonadora
Helen, what a lace crumb!
Quote: Vilapo

visually, I did not notice much difference, but the taste of bread became softer
So, it is not in vain that they advise saccharifying the tea leaves!
Vilapo
Quote: Sonadora

Helen, what a lace crumb! (y) So, it is not in vain that they advise saccharifying the tea leaves!
Really not in vain, I really liked the bread made in this way. Thank you
Feofania
the beauty!

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers