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Pãozinhos Recheados com Queijo e Presunto - Receita Irresistível
Pãozinhos Recheados com Queijo e Presunto - Receita Irresistível
30 min
Potato Bread with Herbs: Flavor and Tradition
RS
Por
Master Receita Solta
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories490 kcal
Resumo para quem tem pressa
"O pão de batata com ervas combina a textura úmida e fofa da batata cozida ao perfume rústico de salsa, cebolinha e alecrim picados. Com miolo elástico e crosta dourada pincelada com ovo, é uma receita clássica para compor lanches da tarde e recepções caseiras."
Potato Bread with Herbs: Flavor and Tradition
O Que Você Precisa Saber
- The starch of the cooked potato retains water efficiently, giving the bread a lasting elastic softness. - Fine herbs distribute country aromas throughout the dough, balancing the salt and the oiliness of the oil. - Brushing with beaten egg before the second fermentation creates a satin, smooth, and golden-colored crust.
Ingredients
Main Course
- 500g boiled and mashed potatoes
- 300g all-purpose flour
- 10g of dry yeast
- 50ml of warm milk
- 50ml of oil
- 1 tablespoon of salt
- 2 tablespoons of fine herbs (parsley, chives, rosemary)
- 1 egg (for brushing)
Instructions
Main Course
1
In a bowl, mix the mashed potato, warm milk, and oil until you get a homogeneous mixture.
2
Add the yeast and salt, mixing well.
3
Gradually add the wheat flour, mixing until the dough starts to pull away from your hands.
4
Add the fine herbs and incorporate well into the dough.
5
Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
6
Form a ball with the dough and place it in a greased bowl, covering with a cloth. Let it rest for 1 hour or until it doubles in volume.
7
After rising, shape the dough and place in the greased loaf pan.
8
Brush the surface with the beaten egg and let it rest for another 30 minutes.
9
Preheat the oven to 180°C and bake for 35 minutes or until golden.
10
Remove from the oven and let cool before slicing.
Equipe sua Cozinha
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Chef Tips
- Mash the potato while very hot to avoid lumps, but wait for it to cool down before adding the yeast so as not to burn the yeasts.
- Add the flour gradually while kneading, as the potato releases moisture and excess flour makes the bread heavy.
- Bake in a preheated oven at 180°C and cool on a rack so the steam doesn't dampen the bottom of the bread.
Variations
- Open portions of dough and fill with cubes of mozzarella cheese or firm culinary requeijão before shaping. - Sprinkle finely grated parmesan cheese over the egg-washed dough before placing it in the baking pan. - Shape the dough into small round breads to serve as party snacks or appetizers on special occasions.
Substitutions
- Traditional potato can be replaced by asterix potato (less moist) or boiled arracacha. - Vegetable oil can be replaced by extra virgin olive oil or melted butter for an accentuated flavor. - The suggested fine herbs can be adapted with dried oregano, fresh marjoram, or chopped sage leaves.
How to Store
Keep the bread in a proper bread plastic bag or a tightly closed container in a cool place for up to 4 days. The potato slows the drying of the crumb; heat the slices slightly in the toaster or skillet to renew the aromas of the herbs.
Can You Freeze It?
Freeze the loaves whole or already sliced, wrapped in plastic wrap and aluminum foil, for up to 90 days in the freezer. To thaw, place in a preheated oven at 160°C for 10 to 12 minutes to rescue the thin crust and soft crumb.
What to Serve With
Accompanies hot vegetable soups, full-bodied creams, cold cut boards with prosciutto and matured cheeses. It also harmonizes served warm with garlic-flavored butter, sliced requeijão, or freshly brewed black coffee.
Frequently Asked Questions
Can I cook the potato in the microwave to speed up preparation?
Yes, cook the potatoes with their skins on and pierced in the microwave until soft, peel and mash well while still hot.
How to fix the dough if the potato has released too much water?
Add wheat flour gradually, spoon by spoon, kneading continuously until the dough detaches from your hands and the countertop.
Can I use dried herbs instead of fresh herbs?
You can use dried herbs, but reduce to half the indicated measure (1 tablespoon), as the dried flavor is more concentrated.
Why does potato bread wilt a little after coming out of the oven?
A slight contraction is normal due to the high moisture content of the potato; cooling on the rack prevents condensation at the bottom.
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