Wheat-potato tin bread (oven)

[but softness is bread….]

Here is my photo report of this bread:

Wheat bread with mashed potatoes and broth, with flaxseeds, and spices (basil, oregano, thyme, rosemary)

Admin thanks for the bread ... very soft, very tasty, the crumb is the most delicate biscuit, unusual taste, though it stood for proofing longer than usual)

In general, as Admin said earlier - Feel the power of potatoes !!!)))









but softness is bread….

[Andrei]

In general, as Admin said earlier - Feel the power of potatoes !!!)))

Andrei, bread, lovely how good !!!!

I repeat once again: feel the power of the potato - you will not regret it!

Admin, although you have already received a lot of compliments on this bread, but I could not help joining. Thank you! I didn't know that potatoes give such strength to dough! I am delighted! Soft as fluff! And you were right that you might not have time to take a picture.I pulled out the bread and went for a walk with the baby, I come, and the bread has horns and legs

[Sonata]

Sonata, and you also try to make wheat-potato challah, be delighted with the taste!

Girls, everything is correct! This is bread from the "bad bread" series, because its eatability is too high!

Bake it and eat it for health, it would be good

[Sonata]

Sonata, and you also try to make wheat-potato challah, be delighted with the taste!

Moby, Admin is right, this is "harmful" bread))) I’ll probably wait a while, or even so after giving birth I will not regain shape.

Take a note for future reference

Hello in this thread
I have baked your wheat-potato already many, many, many, many -...- many times, but I have not said thank you yet. Correcting: THANKS for a wonderful recipe. It turns out that everyone really likes very tasty bread, only, indeed, this is probably the most harmful bread, since the speed of eating it tends to the speed of light. Previously, I always baked it in a bread maker, but today I decided to bake it round in the oven:

It turned out delicious, but I still like something more from the bread machine, there it turns out to be more airy, maybe today I turned on the oven early and did not allow me to distance, but it turned out to be much denser than the previous ones. And in general, somehow I don't like baking bread in the oven at all: it bakes longer, and you need to keep track of it ... I'm completely lazy, it's easier in a bread maker
In general, thanks again for our beloved bread.

The eatability of bread is super high, with this I completely agree

But I've already got used to the oven ... it seems to me that the bread tastes better here ... Well, that's what someone likes

Thank you for your kind words, bake to your health!

Admin, thanks for the recipe and comments! neither add nor subtract, just amazing. The dough has grown at least three times. I can't judge the taste yet - it's still in the oven, but there can be no doubts.
Thank you, and from 8 March

Thank you very much for the recipe !!!
The bread is just wonderful. A very pleasant crumb, although I sniffed for a long time, but I did not catch the potato smell. Maybe I put potatoes a little - three small potatoes, next time I will make them in 4 pieces.

Bake to your health!

No, the smell of potatoes will not be strongly felt, but the quality of the bread and crumb will be excellent!

My husband almost stopped eating bread, I bake and distribute it. And today, having given half of the loaf as usual, I discovered that the bread was almost over. Maybe the fact that I bought a slicer yesterday and today immediately cut the bread has also played a role, but the fact remains that almost all of the bread has been eaten (half of the loaf).

That's right, there comes a period when you want to bake all the time, but there is no one to feed. We drove it! For example, I baked a lot for a visit, friends and who would have to, if only to bake, and did not count the costs. I just calmed down a little

I have had THIS for six months already. I bake every 3-4 days, I'm already tired of eating bread

Admin-Tatiana. And if you cook potatoes without water in the microwave.
There are more vitamins in it, how much water would you need?

Admin-Tatiana. And if you cook potatoes without water in the microwave.
There are more vitamins in it, how much water would you need?

There can be more vitamins, only there is more wheat flour anyway, and this completely destroys the usefulness of bread as such. Bread is far from being a dietary product!

Potatoes baked without water contain less liquid, so I would do this:
potatoes 200 grams
wheat flour 400 grams
liquid in the first stage 350 ml.
And then, during the first batch, I tracked the flour / liquid balance, it may be necessary to add a few tbsp of water. l., but add in fact quickly and 1 tbsp. l. - the dough should be moderately soft and elastic.

Admin I would like to ask about your recipe:
150ml broth, 500g flour, 4 potatoes - and so on. What is the weight of the bread in the bread maker to set?
-And the second question 4 potatoes, about how many grams?
-And if you put less potatoes - then how to reduce flour and broth ??

[Maruska]

Maruska, for recalculation there is a topic The ratio of the weight of finished bread and the amount of flour bookmark https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=115935.0

According to my recipe, 500 grams of flour + ABOUT 250-300 grams of potatoes = ABOUT 750-800 flour and potatoes, this will be approximately 1100-1200 grams of finished bread. I got 2 small loaves.

if you put less potatoes - then how to reduce flour and broth ??

This recipe and potatoes are subject to the flour / liquid balance rule, the dough is soft - therefore, we regulate flour with liquid.
You need to work with potatoes carefully, because it always seems that there is not enough flour and you want to add more and more, so you need to knead the dough well and constantly monitor the liquid.

I advise you to go according to the principle of "flour in water", pour as much water (liquid) as required by the recipe, then potatoes, PART of flour (about 2/3 of the recipe), start kneading, and then add flour gradually until you won't get a normal bread dough.

Admin- and if there is an oven in a bread maker, how long does it take to rise? And how much to bake?

We monitor the consistency of the dough, the dough is soft, the Basic program.

I prepared it today. Just super! Admin thanks for the recipe!

The taste of childhood, I thought, I thought what it looked like - probably on a rifle when it was sold warm in a store.

[Maruska]

Maruska, that's great! I'm so happy for you!
Bake for health and do not be afraid of anything, any recipe can be adapted for a x / stove, the main thing is the balance of flour / liquid!

[Tatyana]

Tatyana! I baked bread yesterday according to this recipe. The starting products included jacket potatoes (unused for vinaigrette) and a three-day potato broth in the refrigerator. I decided to use this advice of yours.

Potatoes baked without water contain less liquid, so I would do this:
potatoes 200 grams
wheat flour 400 grams
liquid in the first stage 350 ml.
And then, during the first batch, I tracked the flour / liquid balance, it may be necessary to add a few tbsp of water. l., but add in fact quickly and 1 tbsp. l. - the dough should be moderately soft and elastic.

I fell asleep all at once (and flour too), the bread maker went to knead ... And my struggle with the dough began. I poured flour on one very full tablespoon, and the dough was all runny. When the fifth spoonful of flour had already gone into this hole (and just in case, another half a teaspoon of salt), I decided to stop there. And on time. The dough was already quite firm, although it was sticking a little to the hands. While the dough was proving, I realized that this bread would not float anymore and decided to bake it in the form of a loaf in a cauldron. Here's what happened.I'm proud! (During kneading, I added fried onions and flaxseeds to the bread).

There is no cut, because I did not cut it hot, and in the morning there was nothing to photograph. Is this not an indicator of the taste of the bread?
Thank you very much!

[Nadyusha]

Nadyusha, handsome bread! It seems to me that he has a decent crumb

Potatoes are such a thing that all the time you want to add flour (like cottage cheese), so just cut off the barrier for yourself when you are satisfied with the dough and there is enough flour to pour. It is necessary to observe the dough, and the handles remember the consistency of the dough.

Good, successful bread!

Thank you very much for the recipe! The bread turned out to be remarkably tasty and beautiful !!! Made in a bread maker. Strictly prescription. Many, many times thanks !!!

[Tatyana]

Tatyana, to your health! A beautiful and even bread! Bread on potatoes is always great and delicious. Bake a lot for the joy of your family

Good afternoon, everyone, I also baked with a report this recipe with potatoes in HP kenwood on the main mode and fr bread mode, and here and there everything worked out, the last time I replaced part of the flour with semolina (50g) and hw flour (100g) delicious but the roof is a little bit fell .. but everything is baked, the crumb is wonderful in my opinion .. I will try again. thanks for the recipe !!!!

[Alyona]

Alyona, cook for health! Bread on potatoes always turns out great

If the roof collapsed, look here for the reasons Bread rises, but falls inward. Causes. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0

Yes, maybe the mashed potatoes were hot and the kitchen was hot ... now I'm doing it with food from the refrigerator. Admin is this a recipe for a 750g loaf or 1kg?
I did several times in Kenwood on fr. bread 750g dark crust, it turns out very tasty. Thank you very much for the good recipe and for your help.

Yes, maybe the mashed potatoes were hot and the kitchen was hot ... now I'm doing it with food from the refrigerator. Admin is this a recipe for a 750g loaf or 1kg?
I did several times in Kenwood on fr. bread 750g dark crust, it turns out very tasty. Thank you very much for the good recipe and for your help.

The composition of flour is 500 grams, weight is about 750 grams, but if there are 2 loaves, then each is about 370-400 grams, small.

Hello! Please tell me if it is possible to bake this bread with pressed yeast. If so, then in this case they need to be dissolved in potato broth? Thank you

Hello! Please tell me if it is possible to bake this bread with pressed yeast. If so, then in this case they need to be dissolved in potato broth? Thank you

You can also bake with pressed yeast! Bookmark rate 2 grams of yeast per 100 grams wheat flour.
It can be dissolved in a warm broth, or in 40-50 ml. water. Monitor the total volume of liquid and dough.
How to test and activate yeast? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=140919.new.html#top

Section "Ingredients for bread" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0

Baked !!! : girl_love: I haven't cut it yet, I'm waiting for the allotted hour to cool down. But in appearance and aroma it seems to be a success! : bravo: Flour took 50 grams less than the recipe. Following the advice, I didn't put in all the flour, I watched the bun. Only now the top turned out to be not quite perfect, a little bumpy. Tell me, what have I not reported, transferred? Thank you

Baked !!! : girl_love: I haven't cut it yet, I'm waiting for the allotted hour to cool down. But in appearance and aroma it seems to be a success! : bravo: Flour took 50 grams less than the recipe. Following the advice, I didn't put in all the flour, I watched the bun. Only now the top turned out to be not quite perfect, a little bumpy. Tell me, what have I not reported, transferred? Thank you

Congratulations!

Let's take a photo of bread here, I'll look first, then I'll say

Here is my bread in all its glory! For a detailed analysis of the flights, I will write down how I did it. Pressed yeast 10 grams, mashed potatoes 200 grams, potato broth 150 grams, salt, sugar, butter according to the recipe. Flour weighed 500 grams, but did not put all of it. At first it was very dry, then by the end of the first batch, a bun was formed. During the second kneading, it seemed that the bun was sticking a little to the walls, I added 2 tablespoons of flour (probably it was not necessary). The remaining flour was weighed-31 grams. Supplied in XL size. The bread fell out of the bucket very easily.It tastes great, just not quite moist as others wrote (Probably 2 tablespoons of flour were extra, or is it not enough mashed potatoes?)

Yes, in general, the bread is not bad, I strove upward - that's good
But, most likely, the dough turned out to be not mixed, the dough is heterogeneous. Yeast is normal, liquid too. Most likely, the factor of warm weather played an additional role, the dough could stand a little, and it went in bumps, either it settled, or it could stand
In hot weather, in summer, try to lay cold water, you do not need to heat it, during kneading it will warm itself from friction.

Learning to knead the dough further

Another little question! Will the pressed yeast dissolve in cold broth? I want to put a little more potatoes. Will the bread be wetter? Now I will bake again. Only delicious memories remained from this bread!

And further! The size I set was XL 500 grams of flour + 200 grams of potatoes. Or was it necessary to set L considering only the weight of the flour? Thank you

The weight of a loaf is determined by the weight of flour, from 500 grams, that is, the weight should be set within 750-800 grams
You don't need to put a lot of potatoes, the bread can be very moist.
Yeast must be dissolved in a small amount of warm broth and then poured into the total mass.

Here, she has come to boast! I got such a handsome man in 3 attempts. Lush, aromatic, and so delicious !!!! Thanks to Admin for such a wonderful recipe, I am now elated and decided to swing at cottage cheese, tender bread

Will you not hit hard? I got a little perverted here again. This time, I added to the dough not only roasted plums. oil onions, but also dill. From the bottom of my heart I played enough with this bread yesterday. To begin with, after glancing at the recipe and seeing "Make Liquid Puree," I decided that my puree wasn't liquid enough. Well I'm the smartest, you know? The forum was not written for me, so why read it? Well, I poured more broth into the mashed potatoes, and more ... Well, of course, another 150 specified milliliters went into the dough. Vobchem, you know what I did! Tanya! Flour then climbed on top of even more than three hundred grams !!! The mixer has already warmed up, which has not been observed before, even with the noodle "stone" dough. And salt, of course, had to be added, otherwise the dough lost its taste. But these are all trifles ... then the question arose: what is the stove in? The bread molds immediately disappeared due to the size. I would have had to bake in the cauldron if I had not remembered the pizza dish with sides. She is 28 cm in diameter. Can you imagine what kind of loaf I got? But I did it!
See what kind of sympumpula turned out:



Height 9.5 cm.


The crumb turned out to be very loose, soft and very, very fragrant!
Tatyanochka, thank you very much for your wonderful recipes! Now I will follow you with my tail until I bake everything!

Lena, you can speak to me, I will not be offended, but it is more convenient to communicate

I am glad that the bread in the end turned out, and I liked it to the taste

Now, if you will allow me, I'll walk through it Well, you definitely need to carefully read the recipe before making a bookmark, this is understandable - we learn from mistakes
And now about some subtleties:
Pay attention to the photo of the appearance of the bread. The roof is very loose in the top photo, in the raw dough, this indicates that the dough has stood still during the proofing and, at the same time, the proofing temperature was high, and it is optimal about 28 * C. In principle, the roof could fall completely, and the taste of such bread may be worse than that of a normal proofer.
It should be borne in mind that the dough rises additionally when the dough is placed in a hot oven, and this also affects the rise and roof of the bread. Therefore, the crumb of the bread turned out to be too loose. And if we take into account that potatoes act very actively on the rise of the dough, then the activity of the potatoes and the hot temperature of the dough itself and the proving are superimposed here

Flax, therefore we carefully read the topic How to check the readiness of the dough for baking? Finished dough temperature https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=158608.0.html , I hope it will help determine the quality of the dough, and the bread will turn out much better

Lena, you can speak to me, I will not be offended, but it is more convenient to communicate

I am glad that the bread in the end turned out, and I liked it to the taste

Now, if you will allow me, I'll walk through it Well, you definitely need to carefully read the recipe before making a bookmark, this is understandable - we learn from mistakes
And now about some subtleties:
Pay attention to the photo of the appearance of the bread. The roof is very loose in the top photo, in the raw dough, this indicates that the dough has stood still during the proofing and, at the same time, the proofing temperature was high, and it is optimal about 28 * C. In principle, the roof could fall completely, and the taste of such bread may be worse than that of a normal proofer.
It should be borne in mind that the dough rises additionally when the dough is placed in a hot oven, and this also affects the rise and roof of the bread. Therefore, the crumb of the bread turned out to be too loose. And if we take into account that potatoes act very actively on the rise of the dough, then the activity of the potatoes and the hot temperature of the dough itself and the proving are superimposed here

Flax, therefore we carefully read the topic How to check the readiness of the dough for baking? Finished dough temperature https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=158608.0.html , I hope it will help determine the quality of the dough, and the bread will turn out much better

Ok, we'll be on the "you". And, yes, Tan, the dough was on the rise. I deliberately posted the top photo, as I felt that advice would follow. I defended it to the point of stupidity simply because I was afraid not to bake it because of the reduced amount of yeast in relation to the increased amount of flour. Moreover, I also overexposed it in the oven, not by much, of course, but nevertheless, the bottom crust turned out to be a little more dry than I would like. The only thing I wasn’t worried about was the roof. She was so strong after proofing that I was confident in her and did not twitch about it. Thank you, Tanyush, for the proofing recommendations. I will definitely take the temperature into account now. And generally read the recipes in more detail. But here, you know, until you do it yourself once, you still don't fully understand all the subtleties. And before that, the hands are still reaching out to naughty something non-prescription. Or my nature is so adventurous ... I am surprised how I even managed to drag this bread to the end of the races, and literally on myself! But the result was still pleasing, especially after all yesterday's troubles! But I am not saying goodbye, Tatyan! In a couple of days I will start tormenting your next bread so that you would not relax here especially without me! Thank you again, Tanechka, for your attention to my ugliness!

But I am not saying goodbye, Tatyan! In a couple of days I will start tormenting your next bread so that you would not relax here especially without me! Thank you again, Tanechka, for your attention to my ugliness!

To your health! I shouldn't have created such a base for baking bread, I also dragged all the bread "on myself", taught myself, and learned from others

See you!

Hello everyone I can not help but write)))) Very healthy bread according to this recipe turns out, delicious, it is little said I diluted the premium flour with wholemeal and added dried fried onions But it was not without "jambs" I saw that oooooooooo much dough it turns out, I felt that I would "trample" out of the bucket I wanted to move the baked goods to the oven on some kind of baking sheet, there are no forms - I am a very beginner baker. But no ... I raised the roof of the oven, held it as best I could. It was fun. At the end, he was baked in the oven, and a lot of other things were with him, even ashamed to tell. BUT!!!!!!!!!! the bread turned out - a miracle !!!!! and not bread))))))))) Propeksya is the most important thing for me for today I will definitely repeat, given all the flaws. And there will be a photo too, but not today THANK YOU, Tatyana, for the recipe

[Kate]

Kate, to your health!
The most important thing is that it turns out, and I want to bake bread. And experience is a gain, only you don't need to stop

Well that's what I did yesterday


The flour consisted of 70% wholemeal and dried fried onions were present. I'm happy)))) Delicious and does not crumble. I'd like to know the opinion of competent bakers
I will add. Flour 410, potatoes 160g, liquid (broth) about 160 ml. Yeast 0.8 tsp , maybe that's why not so lush. I was just scared of repeating the previous situation.

[Kate]

Kate, but what kind of opinion is still needed, the bread turned out to be excellent, in the hole Beautiful!

please tell me, if the potato broth is salted, can pressed yeast be dissolved in it?