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Potato bread

Potato bread

Boil the potatoes in a little salt water, leave to cool in the water in which they boiled, drain and strain.

Put the puree in the pan of the bread machine, add water and the rest of the ingredients. Choose the kneading + leavening program.

Since the potato dough has the property of absorbing a lot of liquid, at first the dough will seem hard and difficult to knead. As it is kneaded you will see that it softens and you will even have to add more flour.

After the dough has risen, take it out on the floured table (it is sticky) and form 2 rolls that are woven. Or you can form a single roll, which is then raised before baking. Leave to rise for another 1 hour, then put the tray in the oven, over medium heat, until browned.




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Homemade potato bread & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

When I first did it bread with potatoes I was very impressed with her. I had eaten bread with potatoes from Busteni before, baked on the hearth, a real madness. However, I was not convinced that mine, made in the electric oven, will turn out just as good. When I did it for the first time, I was extremely pleased with the result. It looks extremely good with the potato bread I had eaten in the past, it was extremely fluffy and with a subtle potato flavor.

I thought of the recipe myself, putting equal amounts of flour and potatoes, yeast, salt and water to get a suitable hard dough, 200 ml for the amounts of flour and potatoes I used. Dough bread with potatoes it is a little harder to knead, in the sense that it is much more sticky than an ordinary one, due to the potato in the composition.

But, with a little flour and patience, the dough works very well. Just knead with a little flour for about 10 minutes and it's ready. Leave to rise in a warm place until it doubles in volume. You can shape the bread with potatoes however you want, I chose to make it round because this is how it is generally made, but you can also make buns or give it the shape of a bagel. Once out of the oven, this potato bread has a hard crust, but as it cools, the crust softens.

What I like most about this bread, is the fact that it stays fresh for days. For me, it was fresh and after 4 days of keeping in the bread box. I don't think I need to tell you that this potato bread can be eaten with anything, but I like fried with butter on top or heated in the oven with mozzarella or cheese. It's extraordinary.


Potato bread

Potato bread is an easy recipe for tasty and consistent bread.

When I don't know how to offer potatoes to my whimsical person, I make him a potato bread. Blushing and shiny, it's impossible to refuse!

Ingredients

  • 500 g potatoes, peeled
  • 500 g of black flour
  • 100 ml of water, lukewarm
  • a spoonful of salt
  • 25 g yeast, beer, fresh

Steps needed to prepare

  1. The potatoes are washed very well and boiled in shell. When they are cooked, drain and leave to cool.
  2. Then they are peeled and passed together with the salt to become puree.
  3. The yeast is diluted with lukewarm water. Over the diluted yeast add a pinch of flour and mix. Leave the yeast to stand for about 10-15 minutes.
  4. Mashed potatoes are added over the yeast. Mix everything well and then knead together with the flour. Knead the dough for at least 10 minutes to become elastic.
  5. It is then left to rise for half an hour. Then it is spread on the work surface with the machine.
  6. Overlap the parts on top of each other to get a round shell. Allow to rise for half an hour.
  7. After this period, pour the oil on the tray previously greased with oil. This means that the bread will be upside down, which will make the bread grow during baking and become fluffier until it is ready.
  8. Now put the bread in the oven and bake for 40 minutes, until browned.
  9. When the dough has browned, take it out of the oven and cover it with a kitchen towel to soften the crust on top, in case you don't like it crispy.
  10. Other information: From the quantities mentioned in the ingredients, a single potato paste is obtained.

Other information: from the quantities mentioned in the ingredients a single bread with potatoes is obtained.


How to prepare bread with potatoes and natural mayonnaise

And for the potato bread, I also started from the formula 1: 2: 3, only I added boiled potatoes to the dough in the dough, let it cool and then put it on the grater with big holes.

I would have liked to feel the potato pieces even better in the core of the bread, so next time I think I'll cut them into cubes.

You will have a moisturized dough, soft and quite sticky and hard to work with, but you should not be discouraged. Be sure to bake this bread in a pot with a lid, especially if you do not have a flour to help it keep its shape.


Potato bread

Potato bread is an easy recipe for tasty and consistent bread.

When I don't know how to offer potatoes to my whimsical person, I make him a potato bread. Blushing and shiny, it's impossible to refuse!

Ingredients

  • 500 g potatoes, peeled
  • 500 g of black flour
  • 100 ml of water, lukewarm
  • a spoonful of salt
  • 25 g yeast, beer, fresh

Steps needed to prepare

  1. The potatoes are washed very well and boiled in shell. When they are cooked, drain and leave to cool.
  2. Then they are peeled and passed together with the salt to become puree.
  3. The yeast is diluted with lukewarm water. Over the diluted yeast add a pinch of flour and mix. Leave the yeast to stand for about 10-15 minutes.
  4. Add the mashed potatoes over the yeast. Mix everything well and then knead together with the flour. Knead the dough for at least 10 minutes to become elastic.
  5. It is then left to rise for half an hour. Then it is spread on the work surface with the machine.
  6. Overlap the parts on top of each other to get a round shell. Allow to rise for half an hour.
  7. After this period, pour the oil on the tray previously greased with oil. This means that the bread will be upside down, which will make the bread grow during baking and become fluffier until it is ready.
  8. Now put the bread in the oven and bake for 40 minutes, until browned.
  9. When the dough has browned, take it out of the oven and cover it with a kitchen towel to soften the crust on top, in case you don't like it crispy.
  10. Other information: From the quantities mentioned in the ingredients, a single potato paste is obtained.

Other information: from the quantities mentioned in the ingredients, a single potato bread is obtained.


Bread made according to established recipes, available on the local market

The first product certificate obtained according to the well-known Romanian recipes from Dolj County was issued for a bread factory in Craiova.

The document concerns the food product "White bread with potatoes" and was issued by the Ministry of Agriculture and Rural Development with the support of the Dolj County Directorate for Agriculture.

„The white bread product with potatoes is registered in the National Register of Consecrated Recipes, which is managed by MADR, at the certificate number 172 / 12.04.2021. This confirms that the product is obtained according to the well-known Romanian recipes in accordance with the provisions of Ord. 394/2014.

Consecrated recipes that can be certified by economic operators are published on the MADR website. There is currently a list of 32 products that can be certified nationally (with the mention that only these products can be certified) ", according to a statement sent by the Dolj County Directorate for Agriculture.

In this case, white bread with potatoes is manufactured by the economic operator SC Click Top Management SA based in Craiova.

The list of established Romanian recipes is updated periodically, every 6 months, based on the proposals of professional organizations in the field, accompanied by technical documentation, which is approved by the General Directorate of Food Industry.


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.


Black recipe stuffed with papanasi with jam at Multicooker 5in1 Digital 5.6L Crock-Pot by Cake

Easter recipe without dough at Multicooker 5in1 Digital 5.6L Crock-Pot by Chef Maniac

Recipe of pork ribs with potatoes at Multicooker 5in1 Digital 5.6L Crock-Pot by Sweets all kinds

Chicken Noodle Soup Recipe at Multicooker 5in1 Digital 5.6L Crock-Pot by Recipe Book

Hungarian Stew Recipe Multicooker 5in1 Digital 5.6L Crock-Pot by Recipe Book

Potato and Chopped Meat Recipe at the 5in1 Digital 5.6L Crock-Pot Multicooker by Recipe Book

Vegetable Salmon Recipe at Multicooker 5in1 Digital 5.6L Crock-Pot by Sweets All Kinds

Asian Chicken Recipe for Multicooker 5in1 Digital 5.6L Crock-Pot by Recipe Book


Potato bread and natural mayonnaise & # 8211 baked in a pot

I need to make a clarification from the beginning of the post. Now, as I write to you, we are in full quarantine. I only managed to buy cake flour. It was the only flour on the shelf when we stocked up. You know that for bread I would have needed 650, 550 or T80 type flour, but that's what we have, that's what we work with.

My bread, because of the flour used, did not have the strength to keep its beautiful shape, it collapsed in the oven. However, the core was dreamy: unexpectedly soft, velvety, airy. And especially it stayed just as fresh for 4 days, until it was finished.

Maybe, normally, because of the look, this bread wouldn't have reached the blog, but I made a video when I cut it and put it in stories on Instagram. It was very clear how soft and beautiful the core was and I received many messages from people who asked me for the recipe, so I decided to write it.

If you have bread flour, 650, 550 or T80 is great! You will get a much nicer and better bread than mine.

If you still don't have a natural Mayan culture, we have a very detailed article on the blog, with all the necessary information. You can find it here: how to make natural mayonnaise for bread or by clicking on the photo below:

And if you are a beginner in the field of mayonnaise bread, with a click on the photo below you will find the easiest recipe for mayonnaise bread, formula 1: 2: 3 It is my first bread. Others have followed, perhaps more successful than this, but I still love her and I am very proud of her.

What is special about potato bread compared to other mayonnaise bread recipes is the texture of the core, which is quite different from other breads. Boiled potatoes mixed in dough, make the core slightly moist, very elastic and especially keep their qualities for a longer time than regular bread.

We were surprised that on the 4th day the bread was practically as fresh as on the first day. I'm sorry I didn't think to keep a corner of it to see, however, how many days it remains as soft.

And the shell is soft, easy to eat. If you've ever been bothered by the crust of mayo bread, well, this problem doesn't occur with potato bread. Although reddish and beautiful, the peel is still very easy to eat.


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