Potato bread
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At last I found bread that my hubby really enjoyed eating it 🙂 Yeah… For long time I baked only bread without the crust. But now I have big hopes that we will make a break with it and start baking this potato bread. By the way, the taste of this bread is slightly similar to “švilpikai” 🙂
Potato bread
Time needed:
Yields: 2 small loaves or 1 kg loaf
Calories: 2266 kcal / all
Ingredients:
- 500 g superior grade flour
- 1 tsp. salt
- 15 g butter
- 7 g active dry yeast
- 250 g boiled potatoes, cold and mashed
- about 250 g water or milk, warm
- sunflower oil for greasing baking forms
Directions:
- Pour flour and salt to a bowl, rub in butter, mix in yeast.
- Put mashed potatoes and rub in the flour.
- In the middle make a hole and pour water just to make soft and quite sticky dough.
- On the floured surface knead the dough till it becomes smooth and tensile.
- Form a ball and put it in the oiled big bowl. Cover with the oiled cling film and let rise in the warm place for an hour or till the dough will double.
- Take out the dough on the lightly floured surface and punch a few times. Knead until the dough will be smooth and tensile..
- Grease with the oil baking forms.
- Divide the dough in halves, form loaves.
- Put them in baking forms, cover with oiled cling film and let stand for 30 minutes or till the dough will rise.
- Bake in 230°C preheated oven 10 minutes, then low down the heat to 200°C and bake for 20-25 minutes more or till the bread will brown.
- Knock the loaves bottom. If you hear hollow sound – it’s ready.
- Enjoy!
Notes: I prepared dough in bread machine. Then took the dough, kneaded a little bit, formed a loaf and put it to bread machine form just without mixers. Left to rise for an half-an-hour, then baked about 40-50 minutes.
Source: Mary Berry. Klasikinė virtuvė (Alma littera, 2005)
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