Wheat bread with potato flakes (bread maker)

Wheat bread with potato flakes (bread maker)

Category: Yeast bread

Ingredients
Yeast	1 3/4 tsp
White flour	500 g
Salt	1 1/2 tsp
Honey	2 1/2 tbsp. l.
Butter	2 1/2 tbsp. l.
Potato flakes-dry	25 g
Wheat germ flakes (optional)	10 g (1 tbsp. L.)
Milk	390 ml
Or water +2 1/2 tbsp. l. milk powder

Cooking method

• Large loaf XL, basic setting, light crust.

Note

Unusually soft, tender and fragrant bread.
My family tried it and immediately asked to put another one.

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And here is the second portion, this time I added 1 egg (1 egg + milk = 390 ml), greased with milk and sprinkled with sesame seeds before baking

25 gr. dry potato flakes

Alexandra, what kind of flakes are they? Can you show at least the packaging so that it is easier to find in the store I would like to bake your bread

Bello4ka, I threw away the packaging
Only the foil bag remained.
Ordinary mashed potatoes are dry, but not powder, but in flakes. I took in a regular store, next to the ready-made cereal, and chose from several manufacturers

I think it was Maggi. It is written on the package or in the composition that these are flakes. I had read before that they add softness, but I did not think that so much - even the crust is thin, thin and soft. With the egg, in the second baking, I liked it even more. Try to bake, I hope the result does not disappoint

From the second loaf today is left, I made for breakfast "gentlemen's eggs": in a skillet, the grill fried whole slices of bread in butter, according to the number of gentlemen, the same number of square pieces of bacon.
In each slice, I cut out the middle with a square so that the yolk would fit. I turned it over, put the bacon with the fried side up from the bottom under each slice, put an egg into each hole, sprinkled the surface of each slice with grated cheese, without going over the yolk, a little spice and salt on top, and fry it on a small flame.

PHOTO WAS NOT SUCCESSFUL

25 gr. dry potato flakes

And how much is interesting in tablespoons?

About 3 1/2 tbsp. l.

The fact is that I followed the path of modifying the ready-made recipe and calculated the total weight of bulk products, replacing part of the flour with germ and potato flakes. Since germ cells absorb water weaker, and potatoes are stronger than flour, but there are more potatoes, it slightly increased the liquid ... it was important for me in grams ...

Hey. Yesterday we filled up this bread with the oven. What I wanted to clarify: about the liquid. Water + milk powder = 390 grams, or water 390 grams + milk powder? And if I don't put in the sprouted wheat, how many flakes do I need? I think I have a mistake hiding somewhere here, in these two points.

[Zarina]

Zarina,

Liquid 390 ml
It can be water or milk.
If water - add milk powder.
If you bake with an egg - water (milk) + egg = 390 ml (not grams - the egg did not check how much it weighs, it is only the net weight of this liquid is equal to its volume.

The general rule is to reduce the volume of liquid only when adding ANOTHER LIQUID, and not dry matter (which is milk powder)

Don't put in the sprouted flakes? You can add an extra tablespoon of flour.

There is no need to increase the amount of potato flakes!
They absorb water strongly and come out very dry.

[Zarina,]

Zarina,

What exactly went wrong? Little or a lot of liquid? Or didn't you get up? It's hard to react.

Just in case, I decided to check my recipe.

Everything is exactly as I wrote.

Measured flour and flakes in grams, liquid in ml, salt, honey, oil (this time a mixture of sesame, hazelnut and olive), tremors - in measuring spoons.

I took milk + 1 egg = 390 ml.

By the way, separately 1 egg pulled 60 ml (I have a scale with a gram and ml switch)

Neither add nor subtract ... the kolobok rolls smooth, sticky, but forms well.

And here is the result

Oh ... only a quarter is left of the result! It's always like this with this bread, it's proven

Alexandra, thank you very much for such attention!

We now have a dry wind, heat and humidity, and God knows what else. So now I dare not bake. In a couple of days it will end, then I will count everything and do it without an egg. I think it's all about the egg. I drank 370 grams of water + an egg. In addition, I did not sprinkle really potato flakes, but something like large potatoes. crumbs. We have flakes on the market, the day after tomorrow I will buy - and make a new experience. Then the cups may not match. But the flour there is just in grams, so that's okay. As soon as I do, I will write. Thank you!

[Zarina,]

Zarina,
To your health!

For my taste, fresh milk with an egg is much tastier ...
In any case, I will wait for a story about the next experience.

Hello Alexandra! I am reporting. Yesterday I made bread again. I put less water. This time I just didn't dare to lay the egg. This time the bread was a success. Very tasty. (y) But it's a little humid after all ... This did not prevent my son from immediately learning half a loaf. Another time I'll do it with milk and egg.

Hi Zarina,

You write, you have humidity. Perhaps the flour is a little wetter than mine. Either the flour must be dried, or you can try pouring 30-50 milligrams of liquid less and monitor the batch, if the bun does not roll off, add a little. In general, this often happens to me - the same notes here on the site took the recipe, did not bite the egg and replaced it with water - it was so simple the liquid dough. Nothing, poured flour and everything worked out. The second time I did it - already without an egg and did NOT replace it with liquid. It's still watery. I also had to fill up when mixing. And no one wrote for this recipe that the proportions are not right ...
An excessive amount of honey can give moisture - it must be liquid and the spoons are not "top". Maybe you use a regular spoon and it is much more measured. Because of the honey, a few loaves were thrown away from me - I took a thick one and, apparently, shifted it. And don't overdo it with butter ...

Hi Zarina,

You write, you have humidity. Perhaps the flour is a little wetter than mine. Either the flour must be dried, or you can try pouring 30-50 milligrams of liquid less and monitor the batch, if the bun does not roll off, add a little. In general, this often happens to me - the same notes here on the site took the recipe, did not bite the egg and replaced it with water - it was so simple the liquid dough. Nothing, poured flour and everything worked out. The second time I did it - already without an egg and did NOT replace it with liquid. It's still watery. I also had to fill up when mixing. And no one wrote for this recipe that the proportions are not right ...
An excessive amount of honey can give moisture - it must be liquid and the spoons are not "top". Maybe you use a regular spoon and it is much more measured. Because of the honey, a few loaves were thrown away from me - I took a thick one and, apparently, shifted it. And don't overdo it with butter ...

As far as I know, any honey must first be warmed up, it increases in volume, and then measure the number of spoons. In any case, you need to monitor the total volume of the liquid (and not just water) and not go beyond it. Do you agree with me?

Alexandra, thank you very much for such attention!

We now have a dry wind, heat and humidity, and God knows what else. So now I dare not bake. In a couple of days it will end, then I will count everything and do it without an egg. I think it's all about the egg. I drank 370 grams of water + an egg. In addition, I did not sprinkle really potato flakes, but something like large potatoes. crumbs. We have flakes on the market, the day after tomorrow I will buy - and make a new experience. Then the cups may not match. But the flour there is just in grams, so that's okay. As soon as I do, I will write. Thank you!

I have Hitachi. The instructions say that if the temperature in the room is over 27 degrees. , then the liquid (milk and water) must be taken from the refrigerator with a temperature of +5 degrees. The egg is taken into account in the total mass of water (the amount of water is reduced by the weight of the egg), the flour must be dried from excess moisture, weighed and sieved. Potato flakes also need to be dried.
Good luck!

It makes no sense to discuss liquid - above, in our discussion with Zarin, why the recipe I proposed does not work out, I warned her at least twice about this. I also wrote about flour above. I cannot comment on the expansion of honey when heated, because after several experiments with thick, now I always only use liquid. There were no misfires.

Yes, I think it is. And I also want to ask: cannot it be that it comes out better in some bread makers, but other bread makers are not very good according to the same recipe? After all, their mixing times are not the same ... and the programs are different?

Honestly, it is more correct to ask this question to those who have several (at least 2) bread machines, such forum users are available.
But in my one I baked the same bread in different modes - for example, main and whole grain, rye and main - and it turned out about the same.
I wouldn't dig that far.
But the moisture content of flour and honey is easily checked and corrected.

Duck we will do it again! What are our problems

Moreover, little is left of this ...

[wheat bread with potato and oatmeal]

My version wheat bread with potato and oatmeal.

milk 375 ml.
butter 2 tbsp. l. or 30 grams - melt
egg 1 - beat lightly with a fork
honey 3 tbsp. l. - I take an ordinary tablespoon with a small top of thickened honey (I do not heat it up)
white flour 2 cups - 280 grams
whole grain flour (with bran) 1.5 cups - 210 grams
1/2 cup potato flakes
1/4 cup oatmeal
salt 1 tsp
dry yeast 2 tsp

Put all products in a bucket and oven. There is enough liquid for a given amount of flour.
The potato flakes make the bread moist (but not soggy). Mixes normally.
Hitachi oven, mode 3.50. The bread weighed 1000 grams, height 19.5 cm (edges 13x13).

Thank you very much for the recipe! : :) The bread turned out to be wonderful!
Here's my version.

15 g fresh yeast
500 gr. white flour
1 1/2 tsp salt
2 1/2 tbsp. l. honey
2 1/2 tbsp. l. butter or margarine (I use margarine because German butter behaves inappropriately when heated)
4 table. tablespoons of dry potato flakes
2 table. spoons of oatmeal.
1 egg + whey + milk up to 390 ml
For "Germans" only! Add 1 table. a spoonful of gluten!

Heat yeast, beaten egg, milk, whey and pour into a bucket of HP. Continue as usual.

Can you use dry mashed potatoes (in flakes) with dill?

It is in the flakes. And with or without dill is a matter of taste

Is it possible to replace honey with sugar and in what proportions?

Yesterday I baked bread, slightly changing it for my oven and for myself. For a loaf of 750 g. Baking in grain bread mode - 3.5 hours, medium crust.
300 ml. water
2 tbsp. l. olive oil
2 tbsp. l. Sahara
1 tsp salt
370 g of wheat flour
20 g potato flakes
1.5 tsp. yeast.

It turned out very tasty.

[belk @]

belk @

Very nice bread turned out.
And on grain it is not necessary to bake, it is for flour with bran, peeled, wallpaper, etc. Here flour of the highest grade, you can bake on the main one.

[belk @]

belk @

Very nice bread turned out.
And on grain it is not necessary to bake, it is for flour with bran, peeled, wallpaper, etc. Here flour of the highest grade, you can bake on the main one.

I have the main mode for 2 hours, for some reason the bread is not baked on it to the end.

The instructions for your bread maker say that the main 3 hours

Can be in French. Heated Grain for Absorbance - This is for whole coarse flour, not premium flour.

Thanks for the advice! This is for a large loaf, and I make a small one - it takes less time. Can you bet as big? I'll try it in French, then I'll tell you about the result.

And today I added sunflower seeds to this bread, it turned out even tastier! We ate a loaf in half an hour.

The second time I bake (according to the recipe belk @) - both times during the kneading process the dough is very wet, it looks like mashed potatoes. No matter how much flour I add, I add 5-6 tablespoons each time. As a result, the bread is baked, very tasty, but the roof turns out to be bumps both times - it does not fall through, and it goes bumps, uneven.
Could it be that I'm not using potato flakes, but just dry mashed potatoes? Should the proportions be different for him?

vi_kon
I do everything exactly according to the recipe. I also take mashed potatoes, I will buy, I will write exactly which one - I have already thrown out the box so that it does not take up space, poured it into a jar. Recently I share water with kefir: water - 200 ml, kefir 100 ml. It rises much better, large-pored, I put it at night, after lunch only memories remain from the loaf.

I read somewhere that the dough will be watery at first, until the potatoes take water, and then they didn’t seem to be promising an ordinary kolobok typical for wheat bread.

Alexandra, thank you very much for the recipe! It turned out very tasty bread, I didn't even have time to take a picture - they ate everything. I did everything according to the recipe, but instead of honey - sugar.

[natusya42]

natusya42, good health!

[added]

Yesterday I baked, the result is amazing (I still had cereals only with fried onions, he added flavor)
But with the liquid, some kind of trouble came out - at first it was just porridge replaced, I had to bring corn flour to a sticky ball ...
Now I took more flour and less milk, let's see what happens.

added - strange, even for 350 ml of milk and a couple of extra tablespoons of corn flour, I still had to add flour when kneading ...
I'll have to check my scales (although they are electronic and not cheap) ...

But what I like is that the result is fantastic.

Hello, I have a question about wheat germ, do you grow or buy them yourself? If you grow them yourself. then how to store them later, or forgive them before using

[Elena K]

Elena K, I buy in a store, these are:

Thank you for the answer I have not seen such in our city, and I want to lay down real sprouted grains. Thank you: flowers: I will search and try.

[Alexandra]

Alexandra, thanks a lot for the recipe. Here is the result. Panasonic, program 1 (4 hours 05 minutes), maximum weight XL.
I didn't change anything in the recipe, only replaced the butter with vegetable oil. Even no adjustment of the flour / water was needed, the bun was normal. My pets are very fond of potato bread, I also added fried onions to it - 2 tbsp. spoons. The crust is really medium, because we love sunbats.

[Bast1nda]

Bast1nda, great bread!

Here is my version

I baked it according to this version, only in the oven):



Downy / weightless crumb !!!

Thank you so much !!!

Little one - golden hands

[Crochet]

Crochet, got ready to bake, went for the recipe and then saw your handsome man!
A masterpiece !!!!
What hands, in the oven of such a handsome man! For me, the oven is still nothing at all and never, and I'm afraid, I'm afraid ...
I went to the panasik-put.I really love this recipe!

The oven is much more merciful to inaccuracies in the recipe and in general to the ratio of flour and water, it is easier to bake in it)

Alexandra, I'm still afraid, I'm afraid)))) Well, at least for now. Mine is in HP, I'm waiting.
What I wanted to write.
Do not rush to add flour, the bun smears for the first 5 minutes and looks obviously liquid (I decided to observe something today, I read that flour was added, but I never added it), but then it very quickly takes on its usual shape, an ordinary bun, so like flakes, they take moisture pretty quickly. And the kneading is already a normal kolobok, be patient for 5-7 minutes.
If you hurry up and plump up the flour, and it feels like at first that it really doesn't take too much, then it will probably turn out to be too dense, or, as we wrote earlier, with a hilly roof.
I never change anything in the recipe and the bread always turns out to be excellent!
The only thing that sometimes I will add fried onions, well, this does not count. I'll show it off.

Thanks for the great recipe! I worked with him for over a month, all the time there was a wet crumb. The husband did not appreciate it, the rest liked it. Yesterday I decided to add an egg and see the result. Honestly, I didn't. The taste is the same, the crumb is dry, just perfect!
My HB is small, baked for 750 g

Milk 2.5 - 100 ml
Water + egg - 100 ml
Butter - 35-40 g
Sugar - 2 tbsp. l
Salt - 1.5 tsp
Instant potatoes (mashed potatoes) - 3 tbsp. l
Wheat flour - 320 gr
Yeast - 1.5 tsp

I put 300 g of flour, along the way I added a couple more tablespoons.
Bread with additives mode - 3 hours