Baked Potato Bread. Potato bread is so full of flavor! With a firm crust and lots of little air pockets, it's the best bread ever for But I have yet to find freshly baked potato bread at the market, and making it at home is easy. And how many baked potatoes can I eat before I never want to see another spud again?
This potato dough recipe can be make into different shape like a loaf.
Soft and fluffy white bread with subtle onion flavor.
Remove the bread from the oven, and place the pans on a rack.
You can Cook Baked Potato Bread using 10 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Baked Potato Bread
- Lets Go Prepare 150 grams of Bread (strong) flour.
- Lets Go Prepare 2 grams of Dry yeast.
- It's 9 grams of Dark brown sugar or regular sugar.
- What You needis 4 grams of Skim milk.
- Lets Go Prepare 8 grams of Purple sweet potato powder.
- It's 3 grams of Salt.
- What You needis 110 ml of Lukewarm water.
- Lets Go Prepare 5 grams of Butter.
- It's 40 grams of x 3 Leftover kinton (chestnut and sweet potato).
- It's 1 of to coat the bread before baking Beaten egg.
Potato bread is a star among sliced breads. Home-baked bread made from your own potato water and yeast starter is more satisfying than commercially-baked bread. Cinnamon rolls are baking option after. Use leftover mashed potatoes or that single spud in the basket to make tender potato breads and dinner rolls.
Baked Potato Bread step by step
- My homemade chestnut kinton is made without mizuame (starch syrup), and is sufficiently sweet from sweet potatoes and candied chestnut. It's a reduced-sugar version..
- Add the ingredients from the bread flour to the salt to a bowl and let sit (keep the salt and the yeast seperate). Add in the lukewarm water, pouring it on top of the yeast, and knead..
- During the process, add in the butter as well and knead it in. Cover with a wet cloth and a plastic bag, and proof. Let the dough rise to approximately 2 times its original size..
- Punch down the dough to release the gas, round off, and divide into 3 equal portions. Cover with a wet cloth, and let rest for 10 minutes..
- Punch down the dough again. Wrap in the kinton, and shape it into a potato. Place the seam side down, cover with a wet cloth, place into a plastic bag, and proof. It's good to go once the dough doubles in size..
- This time, I tried poking in holes with a toothpick (so that it kind of looks like a potato). Coat with an egg wash if you like, and bake at 180°C for 13 minutes, then it is done..
- The left is glazed but the right is not..
- The listed quantities yield 3 'potatoes' this size..
- Maybe they'll look real if you put then in a bag?.
- I also tried with this apple sweet potato cream. Fill each bread with 60 - 70 g of filling. https://cookpad.com/us/recipes/155206-all-purpose-apple-potato-cream.
Why Potatoes are the Secret to Light and Airy Breads. Potato Rosemary Bread sounds so good, and when you throw in coarse black pepper and roasted Bottom line: this bread is a MUST to add to your to-bake list. You and everyone you share it with will. This gluten free potato bread is soft, tender, and full of plant-based protein. Make this quick bread recipe for a nutritious, healthy treat!