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Delicious Potato Bread: soft and irresistible

Name: Delicious Potato Bread: soft and irresistible
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 500g boiled and mashed potatoes; 500g all-purpose flour; 10g of salt; 10g of sugar; 10g of dry yeast; 200ml of warm milk; 50g melted butter; 1 egg (for brushing)

Por

Master Receita Solta

Delicious Potato Bread: soft and irresistible

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories700 kcal

Resumo para quem tem pressa

"Potato bread unites the natural moisture of the tuber with a soft and light kneaded dough, ideal for breakfast. The addition of boiled potato reduces dryness and maintains the fluffy texture for several days."

Delicious Potato Bread: soft and irresistible

O Que Você Precisa Saber

- The cooked and mashed potato provides moisture retention to the dough, prolonging the freshness of the crumb. - The prior activation of the dry yeast with warm milk and sugar ensures correct growth. - The melted butter added during kneading softens the gluten chains, resulting in a golden and soft crust.

Ingredients

Main Course

500g boiled and mashed potatoes
500g all-purpose flour
10g of salt
10g of sugar
10g of dry yeast
200ml of warm milk
50g melted butter
1 egg (for brushing)

Instructions

Main Course

In a bowl, mix the mashed potatoes, warm milk, and sugar.

Add the dry yeast and let it rest for 10 minutes until foamy.

Incorporate the wheat flour and salt, mixing well until a homogeneous dough is formed.

Add the melted butter and knead the dough for about 10 minutes.

Let the dough rest in a warm place, covered with a cloth, for approximately 1 hour, or until it doubles in volume.

After rising, shape dough and place in greased loaf pan.

Let it rest for another 30 minutes.

Preaqueça o forno a 180°C e pincele o pão com o ovo batido.

Bake for about 35-40 minutes, or until golden.

Remove from the oven and let cool before slicing.

Equipe sua Cozinha

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Chef Tips

- Esprema as batatas ainda quentes e deixe amornar antes de misturar ao fermento para não queimar as leveduras. - Adicione a farinha aos poucos durante a sova para não pesar a massa com excesso de trigo. - Pincele o ovo com cuidado para não desinflar o pão após a segunda fermentação na forma.

Variations

- Modele a massa em bolinhas de 60g e recheie com cubos de queijo minas padrão ou requeijão culinário. - Adicione 1 colher de sopa de orégano ou alecrim picado diretamente na massa durante a sova. - Polvilhe sementes de gergelim ou queijo parmesão ralado sobre o ovo batido antes de assar.

Substitutions

- The butter can be swapped for 50g of margarine with 80% lipids or 45ml of vegetable oil. - Warm cow's milk can be replaced by 200ml of oat milk or warm water. - The potato can be swapped for sweet potato or arracacha in the same 500g proportion.

How to Store

Espere o pão esfriar completamente sobre uma grade antes de embalar. Guarde em saco plástico fechado ou pote hermético em temperatura ambiente por até 4 dias. Em dias quentes, mantenha na geladeira por até 6 dias.

Can You Freeze It?

It can be frozen whole or already sliced after cooling completely. Wrap in plastic wrap and aluminum foil, keeping in the freezer for up to 90 days. Defrost the slices directly in the toaster or in the oven at 160°C.

What to Serve With

Serve the bread warm accompanied by salted butter, creamy requeijão, or artisanal jams. Accompanies fresh brewed coffee, cappuccino with cinnamon, or cups of very hot black tea.