Description
That was the name of this bread in the book where I found it. I fell in love with it the first time. Potato broth and puree make it the crumb is remarkable. Pure white, softest (by the way, a very long time to get stale), "spring St", flexible crust with a slight aroma of baked potatoes. M-m-m... Yummy as cake... I generally can easily go without bread. Bread is mainly due to the process itself: it brings me joy, and for the family. But this bread... He found me... Bake it and then she thrust a piece, eat just, without anything, as much ashamed... Just a crime of some kind... I Can say that at the moment he tops the list of my favorite bread recipes. Hell its already very very many times, always turns out the same as the photo, no surprises. Another plus of the recipe that the bread no eggs, no milk, and if you replace the butter plant, and it does will be lean.
Ingredients
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Flour
-
Water
250 ml
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Potatoes
200 g
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Butter
30 g
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Yeast
25 g
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Sugar
10 g
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Salt
13 g
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Vegetable oil
1 Tbsp
Cooking
Potato peel, cut into fairly small cubes, boil until tender in lightly salted water. Potato decoction to drain into the bowl, where we are going to knead the dough, add water (if necessary) so that the liquid volume was equal to 250 ml. leave to cool.
Potato mash with a potato masher until smooth, a puree, add butter.
In already cooled down, warm potato broth add the yeast (I have always had fresh pressed), sugar, salt. To dissolve until smooth. Add the mashed potatoes. Mix well.
Again tolkushkoy for mashed potatoes "divide" large pieces, the mass was homogeneous.
Add the flour. Start with 450 g Flour is all different, so I give this gap in numbers. The dough should be well mixed, until smooth, only slightly sticky. It is not worth much to score flour.
Knead until smooth.
Grease the bowl and surface of dough with oil, cover with a towel and put in warm place to rise for 40 minutes.
Then obamathe dough (Cam).
So. Leave it to rise for another 20 minutes in a warm place under a towel.
So was the dough.
To probility the table with flour or a little grease with vegetable oil, put the dough.
Folding baton. First.
So. And once more before the end. Bending each layer, give it a little crush, "primitive".
To form 1 or 2 loaf. If 1, then its weight is 920 - 930 g. Form (baking dish) lay a parchment paper, put on it a loaf seam side down.
To do oblique parallel incisions with a sharp knife. Cover with a towel and leave for proofing for 30 minutes.
Our loaf after 30 minutes. Preheat the oven to 220 degrees, bake for 20 - 30 minutes.
Take out from the oven such a rosy, beautiful, delicious. Let cool on wire rack and enjoy.
Razrezik.
That's what I mean by saying that the bread is "springy" and flexible. Piece collapsible...
And expandable...
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