Wheat-potato tin bread (oven)

[Admin]

Finally, today I baked the first bread of yours, Admin, recipe! Wheat and potato, option 1. One continuous delight! The family members have already swept half the loaf, I also could not resist the temptation and tasted with everyone - the most delicate and delicious! There is something nostalgic from childhood in the taste of this bread. And how he got up in the oven! Look at my baby elephant:
it is in the baking process, what a miracle a sight

in all its glory (its roof is not collapsed, I did not make the cuts aesthetically)



Admin, accept thanks from my whole family!
And thank you for sharing your knowledge and best practices so generously!
I'll go on to take notes for smart people.

And here is my today's bread based on, so to speak

Potato is one of the most beloved.
I usually replace part of the broth with 1 small egg, and put the crumpled potatoes in a full 250 ml glass (there are simply no electronic scales, and it's more usual with a glass)
The result is always EXCELLENT.
ROME THANKS!

Sometimes I replace a third of the flour with rye, it turns out also interesting

I can answer instead of ROMA - so that the stove does not knead the dough forcibly, do not put all the flour at once. Put, for example, half, wait, let the mass absorb this flour, and then gradually add until the bun you need

Thank you, Admin.
From now on I will look at the kolobok. It will be a little tight, I will add some water. But still answer my question (which is after the photo). How are you doing?

I do how the card will lay down today - I can do it in different versions
All recipes for potato bread are on the forum in this thread. I open the refrigerator, look at what products are there today and start conjuring - this is how I make bread

The judge of the dough kneading and the quality of the finished bread - kolobok, standard, slightly soft

That's all the secrets

[Admin]

Admin, please tell me how you grease bread front baked goods? They are so ruddy and beautiful. Here after - with olive oil, I have met this, but before baking? If I missed it, and you have already written about it, I immediately apologize and ask you to send me there to read it. Thank you in advance.

Before baking, I don't grease rye bread with anything - it sunbathes itself in the oven

After the oven, sprinkle with olive oil. The crust becomes beautiful and soft.

I grease the wheat bread before baking with a beaten egg.

The respected Admin has another recipe for potato bread.

Pragmatic retreat:
I had to urgently go on a business trip, and at home there was enough fresh potatoes, because I live while alone, there was no one to eat, it was -40 on the balcony, and it was not with my hand to throw it away after my arrival, rotting in the heat, the idea of ​​disposal quickly came, I cooked everything in uniform, cooled on the balcony, and in the freezer, upon arrival, I decided to try adding this boiled-ice-cream miracle to HP, it turned out great.

For 400 grams of wheat flour, 1 large or 2 small potatoes go well. I defrost tubers in a plus chamber. Or in a cup of hot water (if you forgot to defrost it beforehand). The skin is cleaned. The potatoes are chopped randomly. It is immediately added to the HP bucket. Control of the bun during kneading.

The result is a great bread (unattainable with dry mashed potatoes). Tall loaf. Yellowish flesh. Elastic structure with finely porous bubbles. And a special taste.
Recommend!

Admin, here I come with a report!
Oh, and delicious bread, how delicious it turned out! Baked wheat and potato, the very first recipe. On mashed potatoes and potato broth.
It seems to me tastier than bread I have never eaten! He's my favorite now! And now I have a potato broth in my refrigerator. For the third day in a row, I have been baking simple wheat bread with milk. And it turns out very tasty!
So about the recipe bread. Everything went wonderfully. I read all the comments, I was very afraid, but in vain. The "flour in water" principle is wonderful! Do not deviate from it - and there will be no problems! In general, the bun was kneaded perfectly from the very beginning! But he was distinguished by a terrible gluttony and "ate" a lot of flour. Knead it, following your recommendations, tighter. It turned out a gigantic bun, and I divided it, remembering the comments. Part, a large part, was left in the KhL, and part was transferred to the soufflé molds. Then their proofing and baking took place in the oven, of course.
To be honest, I liked bread more from HP! It crunched so deliciously even 5 hours after baking! And very, well, just very tasty! The only thing is, I have it a little donkey when baking. With bated breath, seeing it sinking, I expected the roof to collapse, but, thank God, it did not happen. Just a little donkey.
Admin, thank you very much and deep bows! Delicious! And very understandable! And in general, everything is very, very !!!!!

[Ulitych]

Ulitychhow many emotions at once Bread was wonderful !!!!
Correct the roof on the next run.

It's nice to hear that comments help, so it was not in vain that I tried for you

Thanks for the kind words

I'm new here. I did this:
Boiled 4 potatoes 1 with a cam, 3 with a half cam. mashed with 1 egg and a two-finger-sized chunk of butter. Added 300ml. potato broth. 400 gr. flour of 1 grade and 70 gr. higher, 2 tsp. salt, 2 tsp. sugar and 1.5 tsp. yeast. And he put all this household in the KENWOOD 250 bakery on program 2 (French bread). The weight of the baked goods is 1 kg, the crust is medium. In the process of mixing, I added more flour 120-140 gr. But I don't know how to upload it from a computer ... But it worked out - great. Thank you all for your comments on the recipes and special thanks to Admin! Here is a photo:

Thank you all for your comments on the recipes and special thanks to Roman!

Admin is a girl

thanks, fixed ...

[coronamark2]

coronamark2 , a good recipe But you added a lot of liquid, boiled potatoes don't need so much, so I had to add a lot of flour

Insert photo, see here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0

Everything, I inserted a photo, thanks. And about water ... it's better to add flour than water - 100% porridge won't work ...

[coronamark2]

Everything, I inserted a photo, thanks. And about water ... it is better to add flour than water - 100% porridge will not work ...

coronamark2 , looked - the bread turned out beautiful

You are right, the principle "flour in water" is better, but it is also better to know in advance how much water is required for a given amount of flour.

Then it is better in the case of boiled potatoes (and cottage cheese), first lay the potatoes (cottage cheese), everything else and a little water (ml. 50) to begin with, and in the first minutes (5-7 minutes) track the bun by gradually adding 1 teaspoon of water until you will not reach the kolobok.

But there is also a subtlety here: with the second kneading, the potato dough (curd) softens greatly and becomes completely soft, almost liquid. Therefore, at the first kneading, it is better to make the kolobok steeper.

I wish you good bread

Yes, perhaps you are right (the experience is not drunk .. that is, you will not go through)! I'll try 50 ml each. reduce the amount of broth.

[Admin]

Admin, thank you very much for the bread recipe, here I brought a report on wheat and potato, say yummy ..... I’m not doing anything for the first time, my family is delighted, thanks again

[Lelechka84]

Potatoes and potato broth - great strength in bread dough! Never empty the water from boiling potatoes!

Lelechka84, you have got a beautiful bread - eat it for health!

This wheat and potato rose so tall !!! Weighs 1100, but it looks like this (I apologize for the quality, but what you need is visible):

Thank you very much today.And tomorrow, when I try, thanks will be just huge (no doubt about it!) !!

[lizard]

And the truth is BOGATYR! there is simply nothing to say

lizard, tomorrow share your experience to taste, I want to know

Congratulations

Admin, we have very similar recipes for potato bread. Only I bake it in HP, and make mashed potatoes not liquid (I didn't think of it, next time I'll try to make liquid mashed potatoes). I confirm that the bread is excellent!
Irina, in hp such bread will work out great, only you will have to look behind the bun)

Hello, I'm a beginner, can I have a recipe for everything in grams and milliliters for potato bread in HP? Pliiiz ....

[Milanyushka]

Milanyushka, go to the forum, let's bake together
Potato Bread Baking Options Start Here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4297.0 , there is also a recipe for bread.

But judging by your text, you are not at all familiar with homemade bread baking.
Learn the basics of baking first https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0 and especially with the Handbook # , this will help to avoid many mistakes.

I recommend that you do not be tied tightly to grams and milliliters - try to regulate the dough with the BALL, read about this on the links above.

If it doesn't work, write your questions here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=103639.0

Good luck!

[Admin]

Admin, thank you very much for your amazing recipes for potato bread,: flowers: our family loved them sooooo
I really want to try rye-wheat, but I'm somewhat confused ...
please tell me, what is curd whey, and can it be replaced with kefir? and you can also ask ... what is the difference between rye flour and peeled rye flour, is it so important for the recipe?

[Lelechka84]

Lelechka84, Thanks for the kind words

All information on ingredients for bread is here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=132.0

I will answer you briefly:
Curd whey is obtained from the preparation of curd - it is a liquid that flows from the curd under oppression. You collect this liquid and bake bread with it.
Serum can be replaced with kefir or yogurt, just track the bun, kefir is thicker than water.

Rye flour and peeled flour are one and the same.
Rye flour is of two main varieties - peeled and seeded (thinner)

Here you can watch a master class on baking wheat-rye bread with pictures https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0

Good luck!

thanks for the quick answer, tomorrow I'll try it on kefir (I don't make homemade cottage cheese), I will definitely come with a report

And I have some kind of disaster with this dough ((I already made potato dough, baked bread with potatoes, onions and lard in HP, I already faced the insidiousness of the first batch, and I reread this topic from and to more than once, but here ... in general, I began to make challah (750 flour, 350 potatoes, etc.), strictly adhered to the technology - but I did not have the concept of "kolobok" even at the end of the second batch, although I waited very patiently, did not add the deferred 100 grams of flour and was not tempted by the excess liquid. The contents of the bucket resembled ... mmm ... what to compare with? dry porridge, partially stuck together in lumps the size of a tablespoon. And well, not any! (((Well, I could not give up on such a quantity of products, I turned off the Yeast dough program, turned on the Unleavened dough and began to slowly add potato broth (and what to do!). In general, it took me 8 tbsp. L . to form a stone bun and another 2 tbsp. l., so that the bun becomes at least a little e elastic. At the same time, I added all the remaining flour (100 g). I switched on the yeast dough again. Now the second batch is over, the bun has become pleasant, soft, though not sticky and with tears on the surface (did you have to add more liquid?). No smear under the mixers, everything is ok. So I sit and think - what went wrong with me initially, because I had to add a lot of liquid ... or not so much? In general, all in misunderstanding and slight frustration ...

[Ines]

Ines, once at a time it is not necessary, and it is difficult to say something without seeing the test, there are griefs in life

I can give my example once again, I had to add more than 100% water versus flour to buckwheat flour !!!!

Remember the situation, take it "to mind", but if you like bread - bake many more times - it should work out, the bread is worth it
I try to have time to do everything during the first batch

I wish you success

Thank you, Admin, if not for your instructions "kolobok, kolobok, follow !!!" I would have screwed up this dough, definitely. Yes, and many others too)) So I sit, argue and shake my head - in any recipe, surprises are possible))

Nuuuu ... I am reporting! ))

The dough, of course, I got it in a tortured way and cannot pretend to any standards ... but the report is sacred.
After suffering with kneading, as a result, the dough rose to the very top of the HP (after the end of the program, it waited another 25 minutes). The total mass was divided into 2 parts: one part went back to the HP, the second was made into a challah in the oven. I really wanted to appreciate the difference, although I knew in advance that all the advantages would be behind the oven, but ... the degree was still interested.
A small point - there was an additive in the form of caraway in the dough.

In total, it turned out:

HP bar


He's in the context:


Challah:


She is in the fault and in the section:


Even before cutting, it was clear that in the oven the dough rose more and more luxuriantly, that the finished product was softer. Of course, I understand that the kolobok did not have enough liquid and, in fact, I didn’t have a lush dough, but now I know what’s what and next time I’ll correct everything)) Well, I did the braid for the first time ... it’s clear that before the ideal is far away. But there is something to strive for - it's great))
Thanks to everyone who shared their experience in this topic, to the author - bow to the earth for science

[Ines]

Ines, super! Thanks for the report!
Experience is a gain - there would be desire and aspiration

Good bread for you in the future

Thank you! The main thing is that the bread in both versions is very, very tasty. However, I did not doubt this even at the stage of preparation)) Now we need to quickly fix everything and continue the experiments further!

Hello Bakeries! I have been baking wheat bread in a bread maker for 15 years already. Once I wrote about why it was profitable for me to bake it myself, and not buy it. But today I baked potato bread for the first time. True, I kneaded the dough on dough and added mashed potatoes from the leftovers (since childhood, my hand does not rise to throw something out, if I throw it out reluctantly). The dough rose well twice, and then I took half and put it in the bread maker, waited until it came up and baked. Have not tried it yet, because they ate vakbyalish all day. But the smell of bread is awesome !!! We'll try it tomorrow. Fotik is at work, so I can’t post a photo.
I really like your forum. I probably haven't reread a tenth part yet, probably even one percent. SO A LOT OF INTERESTING HERE! Hope to stay for a long time.

[Albina]

AlbinaI really want to see a photo of your potato bread

The bread is delicious, the dough is good

Nice to see you on the forum

[Very tasty]

Bread Very tasty, fluffy. The smell of bread is unusual for homemade and indescribable in writing. We swept a quarter at breakfast. I will do it as well, having familiarized myself with your recipes, with kneading in HP. As you probably understand, I kneaded the dough for my bread with my hands. I do not promise with the photo. I took it off on my cell phone, but I can't put it out.
Thanks to your site, I got acquainted with the MULTI-COOKER. And now I am a happy owner of it (I have it for a little over 2 weeks). During this time, I finally fed my men with meat in sufficient quantities that even it began to remain, and not to be swept away all at once. And you don't have to constantly buy loin and other delicacies: if you wish and you can cook it yourself.

Admin, thanks for the great recipe, did it in my new hb. the stove, just on the "basic" mode, did not add anything, everything was according to the recipe MIRACLE what kind of bread turned out-high as in the photo at the beginning of the topic, fluffy, fragrant and very tasty by the end of the day, one little crustacean left, took notes as a permanent recipe, thanks again!

[tatlin]

tatlin, it's always nice to hear that everything works out for you and even tasty and like it

Bake and eat for health

How many of your recipes have I read ...Thank you HUGE for the detailed recipes and descriptions! I've been baking for a week, everyone liked potato bread! This is something extraordinarily tasty !!! I will try to master some of your recipes, I will definitely unsubscribe

And really BEAUTIFUL !!! All evenly tanned, beautiful and bright

Bake and eat for health and bring your bread products to the forum

Thanks for the kind words

Today I baked bread and potatoes again. I made it according to the main recipe, I just took one potato in its uniform, grated it on a fine grater and put it in the bakery, I slightly reduced the flour. In the morning, the aroma went through the apartment awesome. While she took the bread out of the oven and took a picture. Airy, fragrant bread !! I will try to post a photo.

[Albina]

Albina, well, and some bread - tall, gorgeous, I got out of the bucket

Bake some more potato bread - it's worth it

Thanks, Admin. : rose: I often get bread under the lid. And here something for ten days only on the edge of the bucket, and I wanted high bread. So I remembered about the potatoes. Fortunately now I make okroshka almost every day, there are always potatoes in their uniforms in the cold.

"Admin"! Thanks for the recipe!
I liked the bread and we and the guests (they went home with the recipe).

[Olga]

Olga, wonderful bread turned out, it's nice even to look at the photo, and the guests appreciated it - Super

Thanks for the kind words

Roooooomaaaaaaaa!
The guests left and rather baked in the oven. Until I cut it (hot). I take it in my hands, and the crust crunches under my fingers
This is for you

In the oven, it always turns out just an order of magnitude better)) I also bake a little bit of Romina bread - it comes out very great, much better than in KhP))
And as always - many thanks to her for her work and science!

[Olga, Ines,]

Olga, Ines, what good fellows you are Oven is an oven, bread is much tastier and more aromatic

Thank you for believing and using my recipes!
This is for you

[Admin]

Admin, prepared today a wheat-potato mold.
I counted the recipe for 300 g of flour, prepared 1 mold and 1 small bar ... Such an unusual smell ... I ate the bar myself, in 1 hour, very tasty.
When kneading, it was really necessary to increase the amount of flour up to the bun.
After baking, the bread is both weightless and very tasty.
My thanks! Delicious and simple! As always, your recipes never fail!

After baking, the bread is both weightless and very tasty.
My thanks! Delicious and simple! As always, your recipes never fail!

That's for sure! Potato bread always turns out to be airy, weightless
This is speed! A loaf eaten in an hour, super!

So, I always correct the recipes when baking, and I expose already with amendments

THANK YOU!

[Gael]

Gael, try it too. There are many mashed potato bread recipes in this thread. The bread itself is a highlight. This is confirmed by the appetites in the family