Bread with dry potato flakes and potato broth (Samboussa maker)

Bread with dry potato flakes and potato broth (Samboussa maker)

Category: Special bread

Ingredients
Wheat flour, premium	450 g
Semolina	50 g
Potato broth	370 g
Dry yeast	2 tsp
Potato flakes (dry mashed potatoes in flakes)	35 g
Powdered milk	30 g
Salt	1.5 tsp
Sugar	0.5-1 tsp
Vegetable or olive oil	2-3 st. l

Cooking method

• We activate the yeast in 1 glass of warm potato broth with added sugar (my broth is salted, usual after boiling potatoes). Add semolina to this. Stir and leave for 10-15 minutes in a warm place.

  Pour the remaining warm potato broth into the HP bowl, add milk powder and potato flakes, pour flour, add salt.

  We put on a quick kneading program - I have it "Unleavened dough" - 15 min. During kneading, add vegetable oil and look at the state of the bun - the dough should be elastic. After the end of the program, you can turn off the bread maker and leave the dough in it to rise for 1 hour. Then we spread it on a silicone mat greased with oil and with oily hands, roll the dough alternately from two opposite edges. The dough is fluffy and soft, pleasant to work with.

  There is no molding as such: I cut off the pieces and on the scales - 25-26 g - the most optimal weight for fluffy bread dough. I turn on the device for 20 seconds. until warm and lay out the blanks in the holes. There is no need to lubricate with anything, for which I love this device - it is for trouble-free baking of bread! We close the device with a latch and leave the future bread to rest and rise for 15 minutes.

  Turn on the oven and bake for 12-13 minutes + 5 minutes off. device.

  Fragrant delicious bread is ready !! I have no strength to endure - I break off a hot corner for testing!

  From the remaining dough, you can bake a tortilla or focaccia. Lubricate the sheet with oil, lay the dough, gently form an oval cake and leave it under the foil for 20-30 minutes for proofing. We bake for 15 minutes at 200 C.

  Done!

Time for preparing:

Baking 12-13 min

Cooking program:

SAMBOUSSA MAKER / Oven

Note

The site already has several options for potato focaccia, try another one! In the form of breads, it is attractive in its own way - especially for those who prefer crispy crusts to lush crumb!

What wonderful bread! Mmmm! What fluffy ones!
Yulenka, what kind of potato flakes do you mainly use? There are so many of them now that one would not be mistaken in quality.
Yulenka, thanks for the recipe!

I'm also waiting for an answer about cereals. Delicious! Thanks for the recipe. And if you bake in a cupcake? There is also a waffle iron

[Natasha]

Ritulya, thanks! There are many different flakes, yes, I take "Potatoes" for bread dough, I like that without salt.

🔗

And if you bake in a cupcake? There is also a waffle iron

Natasha, I don’t know !!! I only baked it twice in the Samsushnitsa, usually just focaccia.

Yulechka, I even baked turkey cutlets in a muffin maker, somewhere there was a recipe, and all sorts of vegetables. Well, I don’t have a sushnitsa, but I want sweets. Tomorrow I’ll buy potatoes, I’ll write what happens. And if you also cut the cabbage into small pieces? The cake will turn out Waffles have already been made.

I'll write what happens.

Experiments are our everything !!!

Yulia, you bought everything, but how much oil do you need?

[Natasha]

Natasha, oops, missed! Thank you for your attention!
Oils - 2-3 tbsp. spoons. Corrected in the recipe!

[Yuliya K]

Yuliya K, Julia, thank you very much. I haven’t baked bread yet, but here is such a recipe ...
Let's have a potato day!

[Lenusya]

I haven't baked bread yet in the Samsushnitsa

Lenusya, if there is a samushnitsa, then bread must be baked in it!

[Yulia]

Yulia, yes, there is, and from the first wave)

from the first wave)

So you and I have one model! I will wait for your bread!

Yulia, and I already ... With milk! It turned out very tasty! True, the cupcakes are small, but you can bite twice And baked the cake in the oven. I like it very much, the crust crunches! The crumb is tender! There will be a favorite recipe, not confusing. Thanks again. It is a pity that I can not expose the pictures. Did half of the norm.

[Natasha]

Natasha, I am very glad that it turned out even with cupcakes! It is a pity that there is no photo, but the main thing was that it was delicious!

Yulechka, I'm baking again! Today my granddaughter ran in and cooked her dumplings with potatoes ... I looked, and the minced meat got into the water, and I started the dough (I don't often eat potatoes). Already a full portion, small cakes and 4 pieces were laid in a longitudinal shape from the cake. While the oven was heating up, the dough flooded A even higher in the oven. Here's a loaf of four.

[Natasha]

Natasha, that's great!

so the dough flooded

It can be seen because the broth turned out to be saturated not only with potatoes, but also with dough!

[Yulechka]

Yulechka, I voooot to you with such a THANK YOU! Well, very quickly and very tasty, I also unsubscribed in the topic of samsushnits, because I counted exactly 1 bookmark.
There were no cards / broth, so I replaced it with water and put in 0.5 h / l more sugar. Recalculated with a reduction factor of 0.58:
Flour 260g
Semolina 30g
Water 215g
Yeast dry. 1.2 h / l
Dry cards / flakes 20g
Dry milk. 17g
Salt 0.8 h / l ~ 4 g
Sugar 1 h / l
Olive oil. 1.5 st / l
The dough turned out to be 565 g, just for 1 tab, laid out 23-24 g each, dipped some in a sprinkle, others just sprinkled with sesame and nigella, I liked it more. Baked as in the recipe, after laying it stood for 15 minutes to rise and baked for 13 minutes + 5 minutes off.
The dough is cool, soft, not sticky.







And here is the cake

[win-tat]

win-tat, Tanechka, what a beauty !!!

Natasha!
Everything turns out beautifully in the Samsushnitsa, a magic device.

[Tanyusha]

Tanyusha, AAAA !!!! Thank you for bringing such beauty !!! And what a breakdown !!! And many thanks for counting on 1 bookmark! Many, like me, like your calculations sooo much!

I liked dipping more.

Yeah, dip the blanks in the seeds and so on for the sushnitsa and I like it better, they stick perfectly and do not crumble afterwards!

Julia, thanks!

And what a breakdown !!!

only the pictures remained, the deliciousness is extraordinary, and on the broth it is probably even tastier, the cards / flakes of course give the dough a special tenderness.

Everything turns out beautifully in the Samsushnitsa, a magic device.

Yes, very good! And it's good that it's on sale again - Temka will revive, new ideas will appear!