Bread on raw potatoes with herbs (oven)

[20 minutes]

Bread on raw potatoes with herbs (oven)

Category: Yeast bread

Ingredients
Wheat flour	- 300 g
Peeled potatoes	- 250 g
Water	- 130 ml
Olive oil	- 1 tbsp. l.
Egg	- 1 PC.
Fresh yeast	- 15 g
Sugar	- 1 tsp.
Salt	- 1 1/4 tsp
Herbs to taste - I took oregano, marjoram, rosemary	literally half a nail, but who loves them very much, then you can take more of course.

Cooking method

• You can take milk instead of water.
  
• 1. Before collecting, cleaning, rubbing and weighing everything - take:
  
• 
  
• - yeast
  
• - 50 ml of warm water from the total
  
• - sugar
  
• - flour
  
• 
  
• And we mix to get the dough as for very thick pancakes.
  
• We put on 20 minutes to a warm place about 30-35C (the mass during this time will triple or even more)
  
• 
  
• 2. Slowly peel the potatoes, rub them on a fine grater and squeeze.
  
• 
  
• 3. Mix all the ingredients with the risen dough except herbs, add them before the final proofing.
  
• It turns out a fairly liquid mass, but this is not scary.
  
• 
  
• Cover and leave to proof - 30 minutes at 30C
  
• 
  
• 4. We take 2 bread tins, grease if necessary (I have them non-stick and I did not grease with anything.
  
• We add herbs to the dough and pour it 1 cm thick, it can be a little higher, as it goes.
  
• 
  
• 5. We put on the final proofing on 1 hour.
  
• 
  
• 6. We heat the oven to 220 C and bake our bread for 35 minutes
  
• 
  
• When baking, bread rises 2.5-3 times, that is, I have risen from 1 cm to 3 cm
  
• The roof is even, the sides are crispy, beautifully cut with sticks and eaten even without anything.
  
• 
  
• In principle, it is possible to try all this in HP, but I do not know how the double height of such a liquid dough will be baked, the baking time will have to be increased.
  
• 
  
• 
  

Note

Lovely, crunchy, tasty, easy to cut and eat bread on raw potatoes!
For some reason, I always don't have extra mashed potatoes at home, and cooking and crushing potatoes for the sake of bread is annoying, and all the recipes, as luck would have it, are on mashed potatoes.

And then I came across a recipe with raw potatoes, which, after experimenting with thin chabatta, I wanted to change to a liquid side - no koloboks and lengthy kneading!
And hurray !!! - it turned out sooo tasty
After a very excessive use of chabat, it seemed to us just fabulous
Moreover, the ingredients were hidden from the tasters and they were asked to guess what the bread was from.

Answers:

- with hard cheese
- with rice flour
- on corn flour

Nobody guessed right, because before that they had never eaten such bread in their life.
But I love the side crusts, so I baked in the oven for 2 forms - then there are a lot more crispy crusts

You have got an interesting bread ... And what an appetizing blush!
Can you pour thicker into a baking sheet? Or you need 1cm-2cm

[julifera]

julifera, my head was spinning from the sight of your bread! Wonder how good it is!

Do you think you can't grind potatoes with a blender? You need such a mess at the exit, right?

Thank you girls

Do you think you can't grind potatoes with a blender? You need such a mess at the exit, right?

No, not a porridge, on an ordinary fine grater, thin stripes.

There are only 4 medium-small potatoes, rubbing easier than carrots

Can you pour thicker into a baking sheet? Or you need 1cm-2cm

I do not know, I have to try, I was afraid that it would not be baked, after all, the first time such a recipe was made
But it seems to me that it is still possible, because the dough rose perfectly and was very airy.

If it is baked, then probably such bread can be made without straining at all in KhP.

[loves salty]

So I went to the kitchen, took a piece that I forgot to cover yesterday - I chew, tastefully

The bread is very similar to cheese, who loves salty
take a little more for the indicated proportions salt - 1.5 tsp - fly away !!!

But just in case, all the same, lick what happens with 1.25 tsp of salt - otherwise suddenly my taste is perverted

looks very appetizing!

For those who really like and want to experiment further:

Here is the original recipe from the book, it is not bread at all, but casserole.
How it would have turned out according to this recipe - I don't know, you need to try, there are often different incidents in books, for example, in this recipe I was still confused by such a large amount of yeast, but maybe it is so



To see the text larger - click in the upper right corner of the expanded picture on the square with an arrow.

[2 tbsp. l - milk powder]

Oh, don't beat me, now while I was taking a photo of the original recipe - I remembered - I forgot to write milk, wrote at 2 am from memory and forgot a little.

Already fixed in the top post - added:
2 tbsp. l - milk powder

How can you resist such an original recipe? From immediate incarnation, the only thing holding me back is that there are no potatoes in the house.
So I have to go to the bazaar, all the more this is a great reason to try out the grater for shinglers in my Boshik, I kept thinking what else besides shinglers you can do on it

Yes ..... I could not resist and I went to knead

julifera, kneaded the dough, but:
1- forgot about milk powder
2- the dough turned out to be thick (will not pour into the mold) probably squeezed the potatoes hard
I'm still waiting for the approach and into the oven!

[ikko4ka]

julifera, kneaded the dough, but:
1- forgot about milk powder
2- the dough turned out to be thick (will not pour into the mold) probably squeezed the potatoes hard
I'm still waiting for the approach and into the oven!

ikko4ka - do not worry - it should definitely work out, because the original is generally a thick recipe and still tasty, the main thing is not to forget the herbs

And with milk you can next time

[julifera]

julifera , huge THANK YOU!!!

Flatbread on raw potatoes

Fresh yeast 10 gr
Sugar 0.5 table. spoons
Salt 1 tsp the spoon
The oil grows. 2 table. spoons
Potatoes 187 gr (peeled, finely grated, wrung out)
Egg whites from two eggs 75 ml + milk 75 ml = 150 ml
Flour 360 gr
Dry onion 1 table. the spoon
Dry parsley 1 table. the spoon
Seasoning "Provencal herbs" - a couple of times turned the mill over the bucket

Crumble yeast into a bucket of HP, add sugar, pour milk with proteins, add 80 grams of flour from the total amount, turn on the kneading for a couple of minutes.
You get such a liquid talker.



Add squeezed potatoes, knead again for a couple of minutes.
Add the rest of the ingredients (except seasonings). Program "Dough" 1 hour 50 minutes-20 heating, 22 minutes kneading (with pauses), 1 hour 7 minutes proofing.
Onions, parsley and seasonings on signal or in a dispenser.
Knead the finished dough in the "kneading" mode.



Grease your hands with vegetable oil, put the dough in a Ø 30 cm mold, spread the dough over the mold with your hands.



Allow to distance in a warm place (oven, T 30 °).



Sprinkle with water from a spray bottle and bake at T 200 ° (convection 180 °) until the desired degree of browning.





Don't even ask me about the taste and smell - it's impossible to convey in words !!!

[Stеrn]

Stеrn - a wonderful cake !!!

It turns out that the dough is grateful - it is not afraid of anything - it always gives a tasty result !!!

my report
The bread does not crumble, Delicious. : nyam: There is a slight taste of potatoes, but it depends on the variety. The bread was baked on flour of the 1st grade. In terms of density, I have a dough like Stern. So it should be like this. : wow: And I was worried. : :) Undoubtedly, this bread can be baked often, its taste is close to the usual and is prepared quickly.
I would like to hear Alexandra's opinion about this recipe.

Girls and I did not succeed at all In the first 300g. flour and yeast and 50 ml. water, the dough did not even stir, it turned out to be a continuous dry crumb, added more water to the pancakes until thick and the dough did not even rise in an hour, the yeast was fresh becauseI just baked a roll with poppy seeds on them and everything was fine, maybe a mistake in the recipe and more water is needed, in short, one disappointment The husband said before that there was not enough bread in the house, he needed to go to the store and buy, but I didn’t need delicious bread I'm speculating on a new recipe and as a result, a complete bummer Girls, who have already tried, write how you did it in more detail.

So, it seems that flour had to be taken from the total amount so that the dough was like for pancakes, and the rest was added during the main kneading

[nut]

nut

Natulek I wrote correctly - it was not necessary to knead all the flour into dough.
First, a spoon, you see the dough is thin, another spoon, and take it from the total until you see that the dough is like pancakes.
What will remain - after 20 minutes everything is in the general batch

And everything will learn

Nut, I'm from the recipe - not a leg! All through the scales. (Only the potatoes do not need to be squeezed hard). But I kneaded everything at once, not on purpose, (it happened) So, without dough, you can also.

[Bread on raw potatoes, rich.]

Bread on raw potatoes, rich.



Wheat flour - 500 grams
Raw potatoes - 300 grams of unpeeled (peel and grate in mashed potatoes, do not squeeze the juice)
Milk - 100 ml.
Oil grows - 1 tbsp. l, creamy - 1 tbsp. l
Egg 1 pc. - beat only the white (do not use the yolk)
Honey - 1.5 tsp
Salt - 1.5 tsp
Yeast - 1.5 tsp
Spices for vegetables - 1 \ 2 tsp

I put all the products together in a cotton bucket.
Kneading and proofing in x \ n in the Dough mode.
Second proofing in the oven. Baking in the oven.
The bread was made in the form of a rectangular cake.
The result is a finely porous bread, with a hard, thin crust, after resting under a towel, the crust became soft. Immediately after baking, the top of the bread was greased with olive oil.

Thanks to the author for the idea of ​​a delicious bread

Already when I put the bread to rest, I decided to figure out why we have holes in the bread of different sizes and discovered ... that you were making bread on the dough, and I immediately swelled everything into a bucket and put it for kneading ...

But from this mistake of mine, the bread did not turn out worse - also a delicious version of bread

A good solution is to use raw potatoes, and you don't have to squeeze the liquid !!!

Well, since the author of the topic blessed the experiments, I will describe my own:
500 g of raw potatoes, after all the manipulations and squeezing it turned out 200 g
mixed with 125 g of whey and
1 egg, poured into a bucket of a bread machine, added:
2 tbsp. tablespoons of olive oil
175 g of premium flour
175 g coarse flour
1 tsp salt
1 tsp sugar
1 teaspoon of French herbs
1 teaspoon of dry chapped onions
1.25 tsp dry yeast
I have a dough mode in my bread maker for 30 minutes of kneading and 1 hour of proofing
I put it in a mold and another 1 hour of proofing in the oven at t 40, baking for 25 minutes at t 200, and this is what happened:


In general, since I am on a diet, my daughter, looking at me, also does not eat anything, I took half of the bread to work. What can I say, they came up and asked where such delicious bread can be bought

Having seen enough of the potato beauty, I decided to bake too, but in KP (Alaska).


Baked on the 3rd program in Alaska. For Panasonic Basic or Diet.

[julifera]

julifera - tomorrow I will try your liquid version, it looks very appetizing

Oh! what a beautiful bread !!! a must try!
can you bake it in a cartoon? or is it better in HP? I only have an oven for pies.

Oh! what a beautiful bread !!! a must try!
can you bake it in a cartoon? or is it better in HP? I only have an oven for pies.

Thank you!

You can bake wherever you can and where you can!
I only bake bread in the oven, so I like it better

[Antonina7]

Oh! what a beautiful bread !!! a must try!
can you bake it in a cartoon? or is it better in HP? I only have an oven for pies.

Antonina7
It's better not to do it in a cartoon, it will not turn out very crispy
And crunchy is much tastier

thank you, madam!

I was going for a very long time and today I finally tried it!
The bread is very tasty, right for me, I love it! It tastes like a Tajik flatbread
I also repeated the mistake with the dough, which was already described above - I aimed to fill in all the flour, but after adding half, I saw that the batter would not work. I had to pour out all the water. As a result, the dough was not liquid, but rather semi-liquid and sticky. In general, the dough did not rise very well, I was even a little worried, as it turned out in vain - I got such a ruddy handsome man with large "nostrils")))


Cut it. The pulp is wet, springy, does not crumble at all!


Cracked a crust of milk, despite the late hour. Now I'm struggling with the temptation to continue))))))
In general, I will definitely repeat it more than once! And I won't even squeeze potatoes

[Homochka]

Homochka - what are the cool pictures
Already the most wanted to bake it again, I haven't baked it for a long time

[julifera]

julifera - Thanks for the compliment and for the great recipe!

[Homochka]

Homochka - what are the cool pictures
Already the most wanted to bake it again, I haven't baked it for a long time

Bless the newbie, I'm going to knead your bread! I will report later

[Meritatone]

Meritatone - good luck