Potato bread - remainder utilization
Preparation time: 10 min.
Cooking or baking time: 30 min.
Rest period: 1 hour
Total preparation time: 1 hr. 40 min.
Last time I had boiled potatoes left over (leftover), I made my beloved potato bread. Unfortunately, it was a little too few potatoes, so I added the missing amount with mashed potato powder.
In terms of taste, I could not tell the difference - and so I can often make potato bread, even if there are too few potatoes ...
My recipe from the potato bread
- 300 g boiled potatoes
- 600g of plain wheat flour (Type 550, the normal one)
- 1 bag of dry yeast
- 1 egg
- 4 tablespoons olive oil
- 2 teaspoons salt
- 170 ml of warm water
- Grate the boiled potatoes or at least crush them with a fork, or otherwise crush them - ideally in the food processor, then there is little left to wash :-)
- Add the flour, yeast, beaten egg, oil, salt and the lukewarm water and knead well.
- Cover the dough and let it rest for about half an hour (this is best done in a steamer).
- Then knead the dough again, form into a round loaf and place on a baking sheet lined with baking paper and prick it several times with the fork, then let it go for another half hour.
- Preheat the oven to 200 ° C convection, the bread is baked for about 30 minutes.
I make my potato bread in the steamer (hot air + steam), I have already baked it in the box shape.
Additional tip: Mix with mashed potatoes powder
If z. B. only 150 g of potatoes are left, I've already replaced the rest by mashed potatoes powder (Püreeflocken).
According to my pack, for a bag containing 110 g of powder, my powder requires 500 ml of water and 200 ml of milk (ie 700 ml of liquid), giving 810 g of finished puree -> so if I only need 150 g of finished mass, I use 20 g Powder and 130 g of water.