Potato bread, this is a no-knead bread. The no-kneading breads usually seen are harder breads. And this potato bread is not only non-kneading, it is very soft, it can be brushed, and it tastes very sweet. This is a simple and highly operable bread recipe, I hope you can try it. What is not mentioned in the post is its retention method. After the bread cools, put it in a plastic bag and keep it sealed. No need to put it in the refrigerator compartment. If you haven’t finished eating two days ago, put it in the refrigerator. My favorite bread, it must be this kind of bread made with potatoes. It is very soft, very soft and soft. It is the best bread I have ever tasted, and it is the bread that excites me the most every time it is baked. I have made this potato bread before, but I still feel mad when I think of the kneading process. Because the formula is moist and very sticky, I used a bread machine to knead the dough this time, and the film is easy to come out
|Yellow potatoes||About 150 grams after peeling|
|water||30 grams, 2 tablespoons|
|milk||220g 2/3 cup plus 1/4 cup|
|yeast||2g 1/2 tsp|
|sugar||25 grams 2 tablespoons|
|oil||25 grams 2 tablespoons|
|High-gluten flour||320 g 2 cups plus 2 tablespoons|
|Salted butter||For brushing bread|
- Weigh the required materials (except butter) and put them in the basin (or bread machine).
- The bread machine starts the sweet dough program and kneads smooth dough. (About 20 minutes)
- Add butter and continue to knead. (About less than 40 minutes, the power will be cut off once)
- Cover the dough with plastic wrap and ferment.
- Ferment to 2-3 times the size.
- You can press it with your finger and it won’t play.
- Divide the dough into 8 equal parts, vent the dough and place it in a round shape on greased paper, and leave it to ferment in a warm place.
- Put all the ingredients needed for the custard sauce into the container and stir evenly with a spoon.
- Heat it over a low heat, and stir it into a paste while cooking. After cooling, cover with plastic wrap and refrigerate for 1 hour.
- Brush the dough with egg wash, and squeeze the custard sauce on the surface of the bread with a piping bag.
- In a medium pot, boil the potatoes in water for 12 minutes or until tender. Do not drain water. When it cools to 43 degrees, pour out 125 ml of water and set aside. Stir the remaining water and potatoes together, if necessary, add some warm water to make 500 ml of mashed potatoes.
- In a large bowl, sprinkle yeast on 125ml of potato water, add the mixed potato mash, 2/3 of the flour, sugar, butter and salt. Use an electronic stirrer to stir at low speed for one minute, remember to constantly stir the mashed potatoes on the edge of the bowl. Then stir at high speed for 3 minutes. Stir in as much flour as possible, and you can always help with your hands.
- Put the mixed dough on the floured surface, add some flour while kneading until it has medium hardness, and the dough will become elastic in about 6-8 minutes. Put it in a bowl with a little oil and turn it over. Cover the lid and let it ferment to 2 times the height, about 1 hour.
- After pressing the dough flat, take it out, cut into half and cover for about 10 minutes. Make both doughs into bread sticks. Put it in a bread box with greased bread. Cover and let it ferment twice as large, about 35 minutes. Brush the bread with a little water and sprinkle some flour before baking.
- Adjust the oven to 190 degrees for about 40-45 minutes. Wrap it in foil for at least 15 minutes to prevent the bread from scorching.
- After baking, take it out and put it on the iron rack to cool down.