Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, potato an bread. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Potato bread is a form of bread in which potato flour or potato replaces a portion of the regular wheat flour. It is cooked in a variety of ways, including baking it on a hot griddle or pan, or in an oven. It may be leavened or unleavened, and may have a variety of other ingredients baked into it.
Potato An Bread is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Potato An Bread is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook potato an bread using 12 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Potato An Bread:
- Get Bread dough
- Get 120 grams+ 30 grams Strong bread flour + cake flour
- Prepare 15 grams Sugar (white sugar)
- Make ready 3 grams Instant Dry Yeast
- Prepare 50 grams + ~50 grams Milk (low fat) + water
- Take 3 grams Salt
- Take 15 grams Butter
- Prepare Potato An Paste
- Prepare 150 grams Potatoes
- Take 1 ~30 grams Milk (low fat)
- Take 1 ~15 grams Honey
- Prepare 1 Sugar (white sugar, or artificial sweetener etc.)
Soft and fluffy, potato bread is wonderful for slicing, toast, and sandwiches. It's a more delicious and richer version of white bread. Potato bread is a wheat bread accompanying mashed potatoes worked into dough. This bread has wonderful crust and light but firm structure having generous craggly holes made for fantastic toast.
Steps to make Potato An Bread:
- Making the bread dough: Combine half the strong flour and cake flour in a bowl along with the yeast and sugar. Mix salt into the remaining strong bread flour and cake flour, and set it aside separately. Let the butter soften at room temperature.
- Warm the water and milk up in the microwave,(about 10-15 seconds on high) let cool to lukewarm, and add it all at once to the flour/yeast/sugar in Step 1, aiming at the yeast. Thoroughly knead with a wooden spatula etc.
- Add in the remaining flour and butter, and stir some more. It's okay if there are bits of butter remaining. Add more water if it seems like there is not enough. It should be a little sticky.
- Gather the mixed dough into one lump, take it out onto a surface, and thoroughly knead. It will gradually stop sticking to your hands and will start to stretch nicely.
- Roll the dough up after kneading, and proof for the first time. I place the dough into a bowl and cover it with a wet paper towel and plastic wrap, and place into another bowl with lukewarm water and let proof for 30-50 minutes.
- Make the potato an paste while you wait. Wrap the potatoes in plastic wrap and steam in the microwave, peel the skin off and remove the eyes, and mash. Make sure to thoroughly get rid of the lumps. Smooth it out by stirring in milk with a spatula, and sweeten with sugar and honey.
- Now back to the dough. Stick your finger in the center once the dough has risen to twice the size, and if it doesn't spring back up, deflate the the dough by punching it down with your fist. Divide into 8 equal portions, cover with a wet cloth, and let sit for about 10 minutes.
- Flatten out the dough, pack in the potato an paste, place onto a baking pan covered in parchment paper, cover with a wet cloth, and proof for the second time. (20-30 minutes should be sufficient).
- Preheat the oven to 170℃. Bake in the oven at 170℃ For 20-25 minutes, and it is done!
Remove the bread from the oven, and place the pans on a rack. Potato bread compresses the same way Wonder Bread does, which my dad always claimed could I love a potato bread Toad in the Road, and, ironically, I've found it particularly good in recipes that. Irish Potato bread, also known as fadge, slims, potato cake or potato farls, is a form of unleavened This bread started out in the late nineteenth century as a means of making use of mashed potato. Use leftover mashed potatoes or that single spud in the basket to make tender potato breads and dinner rolls. The addition of potato starch can keep a loaf of bread fresher longer.
So that is going to wrap this up for this special food potato an bread recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
