Potato bread with sour cream (oven)

Category: Yeast bread
Potato bread with sour cream (oven)

Ingredients

Mashed potatoes 160 g
Wheat flour 300 g
Whole grain flour 100 g
Warm water (potato broth) 120 ml
Sour cream 160 g
Vegetable oil 1 tbsp. l.
Sugar 1 tbsp. l.
Salt 1 tsp
Fresh yeast 10 g

Cooking method

  • Grind yeast with sugar.

  • Boil potatoes in their uniforms (I cooked in a double boiler), make mashed potatoes. Mix with warm water, sour cream. Pour the HP bucket onto the bottom. Yeast pounded with sugar and butter are also there. Top with flour, salt. "Dough" mode. At first there was a desire to add some water, but restrained herself. And she did the right thing - by the end of the kneading, the bun became smooth, elastic. After kneading the HP, turn it off and let the dough double (it took me 2 hours).

  • At the end of the program, place the dough on a floured table. We form a loaf. Cover with a towel, let it increase 2-2.5 times. (I have 45 minutes).

  • Bake in preheated to 220C - 5-10 minutes, then lower the temperature to 190-200C and bake for another 20-30 minutes.

  • Grease the finished bread (optional) and cool on a wire rack.

  • 🔗

Note

Based on the recipe: 🔗
Very tasty!!! Airy crumb !!!
Author's words:
- This dough grows very quickly, I would even say VERY VERY fast. Therefore, you should not leave it unattended for a long time.
- Due to the strong growth of the dough, bread is generally obtained with an uneven, bumpy surface. This is quite normal for this kind of potato bread.
- Despite the solid size of the loaf, potato bread is very, very airy, almost weightless with an amazing and very tender crumb structure.

Yaroslavna
Beautiful bread! And the cut is made as if made of sourdough!
lizard
If it fits on the table, then how can you transfer it to a sheet without loss?
Omela
Yaroslavna , Thank you!! I have such an idea to make it with sourdough!

lizard , form a loaf on the table. Then put the bread on the baking paper and then arrange it wherever it is convenient for you: you can directly on the baking sheet. If you put it, for example, in the microwave, then transfer it to a baking sheet carefully, taking it by the paper. Everything happens without loss!
lizard
Thanks for the lightning-fast answer. This bread will definitely be in the family's diet soon. Now I'll get my standard one (15 minutes left in the HP), eat it - and get to work! Moreover, potatoes "in their uniforms" will still be cooked on Olivier
Omela
lizard , good luck!
lizard
Omela, Happy New Year! (forgive the moderators for the flood!)
Omela
lizard , and you! Although, I think, more precisely I am sure that we will still have time to congratulate and wish !!
richinna
my household loves potato bread very much, we often buy it ... decided to buy a bread maker ... Hence the question: do you need to bake bread according to your recipe in the oven or can it be in a bread machine? Thank you
Omela
richinna , welcome to the forum!

There are two options for baking bread in HP:

1. Run the "dough" program. Then turn off the HP and let the dough double. Then turn on the "baking" mode for 50-60 minutes.

2. If you want to bake in HP in automatic mode, then choose the longest program with an extended proofing time.

In any case, I would advise you to count the ingredients down. The bread greatly increases in volume, and the buckets of HP will simply not be enough for it.

I also want to warn you that the end result in HP will be somewhat different. Not worse, but different. Good luck!
richinna
: pardon: I looked after the ORION-24W bread maker. In addition to all other programs, there is a program BAKING and PASTA TEST.Can you please tell me who has such a bread machine? What types of dough does the DOUGH program and the PASTA DOUGH program make? Is it suitable for dumplings and dumplings? Thanks in advance.
Omela
richinna , ask your question in the section on HP Orion here .
richinna
Thanks for the answers and one more question: what is the weight of your bread in finished form (approximately)?
Omela
richinna , unfortunately, I did not weigh the finished bread. Usually, the weight of the bread is considered as follows: the sum of all the ingredients is minus 50g, that is, the weight of the bread is about 700g. But, I repeat, despite its relatively low weight, its volume is three times more than ordinary bread with the same weight. Read at the beginning of the author's words on this matter.
lizard
Omela, it is unlikely that you will be able to answer me quickly this time, but still: to form a loaf - does it just mean to make a round, round "pile", or is it like when making baguettes?
Admin

Let me answer you, I hope I will not harm you.
The bread is round hearth, so after the first proofing it must be kneaded as shown in the video here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=89541.0, the first part, round bread (not oval), and so put on the second proofing, and then bake.
Although you can make an oval shape.

Good luck!
lizard
Thanks for the advice, I did everything as in the video (well, or very similar). Parted a second time. Then and another question afterwards: something to grease before baking? I have an unclaimed yolk in the withers ...
Admin

You can grease with a beaten egg, yolk, just add a pinch of salt to it, it will be better to beat.
Grease the dough just before baking - grease gently and back into the oven
lizard
Thank you very much for the recipe and valuable advice! : girl_love: I GOT EVERYTHING! Fragrant, tender crumb, mmm ... And all this despite the fact that there was only half a portion of sour cream, the rest was mayonnaise (sour cream suddenly ended) And although I can already see that this loaf will fit into my bread maker, I began to think about that according to other recipes I will bake in the oven. Somehow it comes out more sincere.
Omela
lizard , I'm glad you did it! 🔗 Maybe next time show a photo? And about the bread from the oven, then you have found the very right word: FRIENDLY !!!! 🔗
metel_007
After reading reviews about this bread, I was tempted, put the dough to knead. And so I had to add another 100 grams. flour. I laid everything according to the recipe. Only my catofel is not in my uniform, but ready-made mashed potatoes (I write and on the go I realize that liquid was added to the mashed potatoes). Here I am an inattentive sucker. Okay, let's try what happens.
Omela
metel_007 , potatoes should be boiled in their skins and just knead them in mashed potatoes. Even if you boil peeled potatoes and mash them, you will already have a completely different consistency (more liquid). In any case, you need to look after the kolobok. I hope you succeed!
metel_007
Omela, I have a whole epic with this bread. After an hour of the "dough" program, I had to leave for 4 hours. I pulled the bucket out of the HP and carried it to the (glazed) loggia and left. On my return I brought it into the kitchen. He looked like I have somewhere 1 hour 20 minutes. After that, she formed a loaf and put the mines to proof. by 50. Now in the oven - just a handsome man. after 10 I will take it out.
It's still in the oven

Potato bread with sour cream (oven)
metel_007
What a handsome man

Potato bread with sour cream (oven)
mailgor
Excellent bread!
Omela
metel_007 , great bread turned out !!! Congratulations!
lizard
I just made it very tasty, and metel_007 is also beautiful
metel_007
Oh, girls, how soft, airy and delicious it is. just dump your head off.
I cannot tell you. Who has not tried it, be sure to try it. The fact that my child ate 3 pieces at dinner is an indicator for me.
Omelochka, You have a huge plus sign. Thank you!
Omela
Quote: metel_007

The fact that my child ate 3 pieces at dinner is an indicator for me.
Class !!!
When children eat with pleasure, this is Potato bread with sour cream (oven)
richinna
what can replace 100g. Whole grain flour, in this recipe, (I did not find it anywhere), there is only oatmeal. Thank you
leka
Yeah and I'm wondering? I wanted to try tomorrow, but go after her
Omela
Girls, there are two options:
1. Do not use whole grain flour at all (I add it for health reasons, and the original recipe included pure wheat flour).
2. Break these 100g. whole grain flour for 20-30g. wheat bran and the rest is wheat flour.

In any case, control the kolobok towards the end of the batch. In my case, at first it was cool, but then it became elastic and soft. Good luck!
leka
And I will knead in a combine ... how much do you knead in HP?
Omela
leka , in this case, kneaded on the "Dough" program for 30 minutes.

In my Thermomix, there is a special function "Spikelet", where the dough seems to be beaten off. So at first I just mix all the ingredients, and then I turn on the "Spikelet" and beat it for about 5-10 minutes (no more). I look at the consistency of the dough, it should become smooth, elastic, lag behind the walls and wrap around the knives with a conventional "kolobok".
leka
Understood, understood !!! I will try tomorrow
Omela
leka , good luck!
richinna
Quote: Omela

Girls, there are two options:
1. Do not use whole grain flour at all (I add it for health reasons, and the original recipe included pure wheat flour).
2. Break these 100g. whole grain flour for 20-30g. wheat bran and the rest is wheat flour.

In any case, control the kolobok towards the end of the batch. In my case, at first it was cool, but then it became elastic and soft. Good luck!

It is quite another matter, it is not necessary to put whole grain flour)))))))))))))) Hurray! BAKE TOMORROW! otherwise she knocked off her feet, look for her thanks
Omela
Quote: richinna

otherwise she knocked off her feet, look for her thanks
richinna , yes you sho ??? Don't you know how it's done ??? They changed here, changed there, didn't put it at all !!! The main thing at the end is to add a magic phrase: "And the rest, everything is according to the recipe" !!! Just kidding, of course, otherwise you will think God knows what! Good luck!
lizard
Yes, already I can say that everything will work out without rough flour. Today I poured the last 24 grams out of the package (she is not a frequent visitor to our counters - she saved) - and still - a victory! My relatives are already gourmets (Gali baluvani): dairy with sesame seeds is too festive, buckwheat with walnuts is sweetish ... But here it is unanimous: Stunned! That. what you need! Delicious! Are you baking it again? Hurrah!
richinna
Quote: Omela

richinna , yes you sho ??? Don't you know how it's done ??? They changed here, changed there, didn't put it at all !!! The main thing at the end is to add a magic phrase: "And the rest, everything is according to the recipe" !!! Just kidding, of course, otherwise you will think God knows what! Good luck!
It’s still scary, not according to the recipe, it will be my second bread, tomorrow ... and today French is the First, while still sitting in HP, but I’m looking out the window, BEAUTIFUL !!! while happy, let's see how it tastes
Omela
richinna , you will succeed!!! It will be even more interesting to compare the taste of bread from HP and the oven!
richinna
Quote: Omela

richinna , you will succeed!!! It will be even more interesting to compare the taste of bread from HP and the oven!
Thank you! I'm also interested ... to compare, but I don't have an oven, but only AG, but I probably won't dare to bake bread in it, that's why I bought HP
Omela
So you will be in the HP oven ?? Have you counted the ingredients for a smaller loaf?

In AG girls bake with us. Now I will find the link - I will insert it.
richinna
Quote: Omela

So you will be in the HP oven ?? Have you counted the ingredients for a smaller loaf?

In AG girls bake with us. Now I will find the link - I will insert it.

I think that if I divide everything by 2, it will be just right, but I have not decided on which program to bake yet
Omela
Or on the main or on the French IMHO.

I didn't find a link about AG, I'll tell you in my own words: warm up the AG, then put a bowl of boiling water on the bottom of the flask. Bake on a medium wire rack on paper. Temperature 235C, 25 minutes. Baked this way
Ciabatta without kneading.

And here are some more recipes for bread in AG. Suddenly come in handy!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=103629.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=103636.0
richinna
Omela, tell me, please: did the HP squeak, get the bread or let it stand for an hour in the HP? there is a function "Keep warm 1 hour" Thank you
Omela
No. Get it out. Otherwise there is an opportunity to dampen him. Place on a wire rack and cover with a towel until cool.

And in the profile, indicate the brand of your HP, so it will be easier to communicate! I saw the question was removed!
richinna
one more question, already tortured you))) when to get the knife out of the bread?))))))))
Omela
Now.
richinna
She took it out, broke off a piece of the crust, tasted the delicious mmmmmmmmm. so want to cut but have to wait ..... You Omela for advice and help, THANK YOU VERY MUCH !!! I think I will contact you more than once if Mona)))

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