The latest recipes

Homemade bread with potatoes

Homemade bread with potatoes



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Put the flour in the bowl in which we will knead.

Put warm water, sugar and yeast in a cup. Mix with a teaspoon until the yeast dissolves.

Make a hole in the middle of the flour and put the water with the yeast.

Mix with a little flour and leave the mayonnaise to rise for 20 minutes.

Meanwhile, grate the boiled potatoes or mash them.

After the mayonnaise has risen, add the potatoes, salt and knead with warm water until you get a soft dough. Knead for at least 20 minutes.

At the end add 50 ml of warm oil and knead again for another 5 minutes.

Let the dough rise for 40 minutes.

After leavening, it is divided into two trays that have been prepared for the oven (greased with oil and sprinkled with flour).

Leave it to rise in the pan for another 20 minutes.

Grease with yolk mixed with 2 tablespoons of milk.

If you prefer, you can also put flax seeds, sunflower, sesame and poppy seeds on top.

Put it in the oven to start over high heat for 15 minutes, then let it simmer for another 50 minutes.

When it is taken out of the oven, sprinkle it with cold water and wrap it in a clean kitchen towel.

It's very, very good!


Homemade bread recipe with onions and potatoes

Are you bored with the artificial taste of commercial bread? Then prepare the delicious pita with onion and potatoes. The ingredients you need are few and not at all expensive, and the result is worthy of any bowl of soup, plate with stew or other cooked food that you like to serve bread with. Nutritionists have long recommended homemade bread made from wholemeal flour, yeast or mayonnaise.

Today, "our everyday bread" has become a dangerous food for many of us, especially for people who have developed gluten intolerance, and this is because many bread makers add too much gluten to their dough. be as flexible as possible. So we offer you a simple and tasty recipe - homemade bread with onions and potatoes. The taste of the onion is very effective, the peel is crispy, without being hard, and the core is fluffy and elastic.


The first thing you have to do is peel the potatoes and cut them into cubes (as for puree). Add a teaspoon of salt to the boiling water.

Froth the potatoes and let them boil very well until they crumble when you prick them with a fork. After draining the water in which the potatoes have iron, you have to pass them as well as possible to obtain a very fine puree. Careful! The best option is the traditional one, with a goal of crushing the potatoes, not with the mixer or the food processor because they will become sticky.

It is good to sift the flour beforehand in a large bowl and mix it well with the dry yeast and sugar. Thin the mashed potatoes with 300 ml of water or milk (if you are not fasting) and add 2 teaspoons of salt.

Mix the flour with the puree and knead well. If the dough is too thick you can add a little warm water. Then add the oil gradually and continue to knead the dough.

To obtain a fluffy bread, it is recommended to knead the dough for at least 10 minutes. After kneading, cover the bowl with a cotton towel or a linen towel if you have such a thing and leave it in a warm place to leaven the dough.

The minimum period required for the dough to rise is 30 minutes.

When the dough has swelled enough and is fluffy, take it out of the bowl and place it in trays (of any shape you want, the classic rectangular ones for cake or cake, or round cakes).

Leave to rise further in the forms covered with cloth for another 20-30 minutes, then grease with beaten egg on top and put the preparation in the preheated oven and bake at 180 degrees.

The baking time of the bread is about 30-40 minutes, but depending on the oven it may differ so it is recommended to do the test with the toothpick. When the dough no longer sticks to the toothpick, the bread is ready.


The first thing you have to do is peel the potatoes and cut them into cubes (as for puree). Add a teaspoon of salt to the boiling water.

Froth the potatoes and let them boil very well until they crumble when you prick them with a fork. After draining the water in which the potatoes have iron, you have to pass them as well as possible to obtain a very fine puree. Careful! The best option is the traditional one, with a goal of crushing the potatoes, not with the mixer or the food processor because they will become sticky.

It is good to sift the flour beforehand in a large bowl and mix it well with the dry yeast and sugar. Thin the mashed potatoes with 300 ml of water or milk (if you are not fasting) and add 2 teaspoons of salt.

Mix the flour with the puree and knead well. If the dough is too thick you can add a little warm water. Then add the oil gradually and continue to knead the dough.

To obtain a fluffy bread, it is recommended to knead the dough for at least 10 minutes. After kneading, cover the bowl with a cotton towel or a linen towel if you have such a thing and leave it in a warm place to leaven the dough.

The minimum period required for the dough to rise is 30 minutes.

When the dough has swelled enough and is fluffy, take it out of the bowl and place it in trays (of any shape you want, the classic rectangular ones for cake or cake, or round cakes).

Leave to rise further in the forms covered with cloth for another 20-30 minutes, then grease with beaten egg on top and put the preparation in the preheated oven and bake at 180 degrees.

The baking time of the bread is about 30-40 minutes, but depending on the oven it may differ so it is recommended to do the test with the toothpick. When the dough no longer sticks to the toothpick, the bread is ready.


Crush the potatoes, as for puree, finely or with pieces.
Put in a bowl 100 ml of warm water, 1 teaspoon of sugar, yeast and set aside for 5 minutes.
Put flour, yeast and the rest of the water in the mixer container or in a large bowl and knead.

Set aside for 20 minutes, then add the potatoes and salt and continue to knead.

Cover the bowl with cling film and let it rise until it doubles in volume.

Put paper or baking sheet in the Multicooker 5in1 Digital Crock-Pot container and place the dough.
Leave for 10 minutes.

Press START, then BAKE and set the time to 2 hours.

The bread will rise during baking.
After the time has elapsed, remove the bread and place in a tray.

Grease the top with butter and brown in the oven for a few minutes.

Allow to cool and slice.


Good appetite!


Homemade bread with potatoes

The yeast is good and fresh and frozen in the freezer (in a nylon bag), where it can be stored for a long time (8-10 months and even longer). If necessary, remove the required amount, which is kept in the kitchen for 2-3 hours to thaw and heat, then test its fermentation capacity.

Rub the yeast with a teaspoon of sugar until it liquefies and leave it 20-30 minutes closer to the heat source if during this time, it swells like a foam and increases its volume, it means that it can be used for any preparation, like fresh yeast. Use about 25% more frozen yeast, as a precaution, to increase its fermentation power.

The well-washed potatoes are boiled in boiling water with a little salt for about 30 minutes and, when the fork easily enters them, they drain the water. Peel a squash, grate it and squeeze the juice. If there are a few (if there are several, pass them through the mincer), while they are still hot (otherwise they become sticky). .

In a 3-liter bowl, rub the yeast with a teaspoon of grated sugar until liquefied. Dilute with 100 ml of lukewarm water and add the potatoes, 100 g of flour and mayonnaise from the previous bread (if we have). Beat well with a spoon to homogenize, sprinkle with flour, cover with a napkin and let rise for about 30 minutes, closer to the heat source. When it has risen once more, add the salt, about 1/2 1 of lukewarm water and the rest of the flour. Mix with a spoon, then knead by hand (with clenched fists), about 20 minutes always bringing (bending) the dough from the edge to the middle, to incorporate as much air as possible to expand when baking and, together with the dioxide of carbon resulting from fermentation (which expands when baked) will increase the dough. Add more water, as needed (from the remaining amount), so that the dough is not too sticky (can be kneaded easily) so it grows better.

The dough should not be too soft, but keep its shape, otherwise it will flow when the bread is shaped. After kneading for 5 minutes, it can be appreciated if and how much liquid is needed, taking into account that when fermenting the dough softens a little, especially when it is prepared with potatoes. If the bread is prepared from a larger amount of flour, the kneading lasts longer, ie until air bubbles are formed (resulting from kneading) and the dough comes off by hand.

The kneaded dough is left covered, in a warmer place, to grow until it doubles in volume (about 30 minutes) after which, it is kneaded for another 2-3 minutes, in order to better stimulate the activity of the yeast and it is allowed to grow from new. In total (if all conditions are good), the bread bakes for about an hour. Neither mayonnaise nor kneaded dough is left to rise more than necessary.

When the kneading begins, make the fire in the brick oven, to burn at least 1 1/2 hours, at most, if the heat source is methane gas and about 2 hours, if the fire is made with wood. Only in this oven you can make authentic homemade bread, baked directly on the hearth, with a specific flavor. The oven is tested, if it is well heated, by throwing a teaspoon of corn on the stove (cleaned of embers, in the case of wood) if it ignites instantly, it means that it is sufficiently heated. The oven door closes, allowing all the bricks to heat evenly.

During this time, the dough is thrown on the table sprinkled with flour and divided into pieces, as desired. Each piece is passed through flour, given a round or elongated shape, and then placed on a napkin, in a rush basket, prepared specifically for this purpose, or on a special board, with bars on the edge, like a gutter. and covered with a cloth with flour, letting it rise for 20-30 minutes. Sprinkle the bread shovel with flour (smooth with the palm), carefully place a leavened bread on it and place in the oven, placing it exactly in the right place, because the soft dough can not move later. Place the breads at a distance of 6-7 cm between them and close the oven door. Leave for 30-40 minutes, until they take a good shape and brown a little, then shovel each loaf to the oven door, quickly moisten the surface with a large brush soaked in water (the water will form a shiny crust ), lightly cut in half with the knife and quickly put back into the oven. Close the oven door and let the breads continue to bake for 50-60 minutes, if they are about 1 kg if they are larger (3-4 kg), bake for up to 1 1 / 2-2 hours, in total, during which time the oven no longer opens. Watering and notching are not absolutely necessary.

When prepared in small quantities, the bread can be baked in a cake pan, sprinkled with flour, in the oven of the cooking machine. Preheat the oven to a maximum of 30 minutes, then when the bread is introduced, reduce the heat to medium and bake for 50-60 minutes. The baked breads are placed on a plate, side by side (not to be pressed), covered well with a tablecloth and a little thicker on top. Once cooled, they can be stored in a cooler place in a cloth bag, which is then placed in a nylon bag so that it does not dry out. If the bread is left cold, when it is hot, the vapors suddenly condense inside it, moisten it and become sticky.


Well washed potatoes are boiled in boiling water with a little salt approx. 30-40 minutes, and when the fork enters them easily, they drain from the water.

Peel a squash, grate it and squeeze the juice.

In a bowl, rub the yeast with salt and sugar until liquefied, then add over the flour.

First mix with a spoon, then knead with clenched fists, approx. 10-15 minutes, bringing the dough from the edge to the middle, to incorporate as much air as possible.

The dough should not be too hard (dense), to be easy to knead, but not too soft otherwise it will flow when the bread is shaped.

The kneaded dough is covered and allowed to rise until it doubles in volume, approx. 40 min.

Add the boiled potatoes, then knead again until the potatoes are incorporated into the dough, approx. 2-3 minutes.

Pour the dough on the work surface sprinkled with flour, flatten it and give it an oval shape, then roll it up to half and sprinkle flour on the other half.

Give the dough pieces a somewhat round shape, leave it on the worktop for another 10 minutes, then turn it over in the tray covered with baking paper with the joint facing up.

The electric oven is heated to 220 degrees Celsius, and the bread is baked for 45 minutes.

Remove the bread from the oven, place it on a kitchen grill, and when it has cooled completely you can cut it.


Crush the potatoes, as for puree, finely or with pieces.
Put in a bowl 100 ml of warm water, 1 teaspoon of sugar, yeast and set aside for 5 minutes.
Put flour, yeast and the rest of the water in the mixer container or in a large bowl and knead.

Set aside for 20 minutes, then add the potatoes and salt and continue to knead.

Cover the bowl with cling film and let it rise until it doubles in volume.

Put paper or baking sheet in the Multicooker 5in1 Digital Crock-Pot container and place the dough.
Leave for 10 minutes.

Press START, then BAKE and set the time to 2 hours.

The bread will rise during baking.
After the time has elapsed, remove the bread and place in a tray.

Grease the top with butter and brown in the oven for a few minutes.

Allow to cool and slice.


Good appetite!


Rustic potato bread

I saw this a week ago recipe of bread with potatoes to Laura Laurentiu and as I couldn't resist the temptation, I did it too and I wasn't sorry at all because it has an absolutely delicious taste.

I changed the baking method because I wanted a bread with crispy crust, which would remain crispy even after cooling.

Here are some simple rules for getting good, crispy bread even after cooling:

1. The oven must be hydrated before the bread is baked. Hydration must be performed in the first 10 minutes after putting the bread in the oven. For this, we need a small saucepan in which we will put water and which we will put in the cold oven. After inserting the pan, turn on the oven and heat it to the temperature required by the recipe (in the case of this recipe 190 ° C). After the oven has reached this temperature, add the bread and leave the pan with water for the first 10 minutes of baking and then take it out. Do not leave it longer because the excessive moisture formed by water vapor will soften the crust after the bread cools. In the last 10 minutes of baking, we open the oven door very little to remove the moisture formed inside the oven. In this way we get a beautifully colored bread with a crispy crust.

2. After removing the bread from the oven, place it in a vertical position to cool, on a grill. In this way, the bread removes excess moisture and the crust will remain crispy even after cooling.

3. We leave the tray in which we will bake the bread to heat it in the oven. When the oven reaches the desired temperature, quickly remove the tray, turn the bread over and quickly put it in the oven. The thermal shock suffered by the bread will create that crispy crust.

4. If we want a really fluffy bread with a super crispy crust, we use soy lecithin. Soy lecithin has the role of correctly distributing the air formed inside the bread, it gives it elasticity and the bread stays much more fluffy and with a crispy crust. For every half kg of flour used, we use 1 teaspoon of soy lecithin dissolved in a little water.


Well washed potatoes are boiled in boiling water with a little salt approx. 30-40 minutes, and when the fork enters them easily, they drain from the water.

Peel a squash, grate it and squeeze the juice.

In a bowl, rub the yeast with salt and sugar until liquefied, then add over the flour.

Mix first with a spoon, then knead with clenched fists, approx. 10-15 minutes, bringing the dough from the edge to the middle, to incorporate as much air as possible.

The dough should not be too hard (dense), to be easy to knead, but not too soft otherwise it will flow when shaping the bread.

The kneaded dough is covered and allowed to rise until it doubles in volume, approx. 40 min.

Add the boiled potatoes, then knead again until the potatoes are incorporated into the dough, approx. 2-3 minutes.

Pour the dough on the work surface sprinkled with flour, flatten it and give it an oval shape, then roll it up to half and sprinkle flour on the other half.

Give the dough pieces a somewhat round shape, leave it on the worktop for another 10 minutes, then turn it over in the tray covered with baking paper with the joint facing up.

The electric oven is heated to 220 degrees Celsius, and the bread is baked for 45 minutes.

Remove the bread from the oven, place it on a kitchen grill, and when it has cooled completely you can cut it.


Homemade bread with potatoes

1. Sift the flour into a deeper bowl and add the yeast, salt and dried rosemary. Mix them and make a hole in the middle.

2. Mix water with three tablespoons of oil and pour over the dry ingredients. First mix with a wooden spoon, then knead with your hands until it reaches the consistency of a dough.

3. Place the bread dough on a greased surface with a tablespoon of oil and incorporate the remaining oil. Knead for 10-15 minutes, then place the dough in a bowl, in a warm place, covered with a clean napkin, for 45 minutes or until it doubles in volume.

4. Place the bread dough, without kneading it, in a non-stick cake pan (or cake) greased with oil. Slice the potatoes in a bowl, sprinkle with very little oil and mix.

5. With a very sharp knife, cut the dough and put the potato slices in each slot together with a sprig of rosemary.

6. Cover with a napkin and leave to rise for an hour. Sprinkle sea salt on top and put this homemade bread and potatoes in the hot oven for 40 minutes. Cut the bread only after it has cooled.

Trick. Choose potatoes with red skin! It does not break and cut much easier.