Rustic Potato Bread
This lovely loaf has a crackling-crisp crust and a soft, chewy interior. I love it for dunking, toasting, and for just plain eating. Ingredients are listed below. To get the printable recipe, please visit my website here:
Ingredients:
1 pound potatoes (about 3 medium)
3/4 cup (177ml) reserved potato cooking water
2 1/4 teaspoons (7g) active dry yeast
4 cups (480g) all-purpose or bread flour
2 1/2 teaspoons kosher salt
2 tablespoons vegetable oil
Extra flour for dusting; 1 tablespoon cornmeal for sprinkling
Baking temperature and time:
450°F for 30 minutes with lid on
400°F for 15 minutes with lid off
Potato Loaf｜Apron
Potato Loaf｜Apron
Boiled Potato 130g / 1/2cup
Butter 15g / 1Tbsp
Fresh milk 120g / 1/2cup
Whole egg 1 (55g+- an egg)
Bread flour 300g / 2,1/8cup
Sugar 30g / 4Tbsp
Salt 2.5g / 1/2tsp
Instant yeast 3g / 1tsp
Olive oil 1tsp
Pan size 25x11x7cm
Bake at 180°C / 350°F for 20-25 minutes
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[오븐없이!] 화덕에 구운 것 같은 감자치즈빵! (후라이팬으로 맛있는 빵 만들기, Potato Cheese Bread)
오븐도 필요 없고
이스트도 필요 없는
누구나 만들 수 있는 맛있는 빵!
[감자치즈빵]
[Potato Cheese Bread]
[재료]
강력분 90g
우유 55g
녹인 무염 버터 10g
소금 한 꼬집
감자 1개 (중간 크기)
마요네즈 2큰술
모차렐라 치즈
꿀
instagram❤️인스타그램
#감자요리
#감자치즈빵
#감자빵만들기
Trans:
pão de batata de queijo sem forno
pan de patata con queso sin horno
pain de pommes de terre au fromage sans four
Käsekartoffelbrot ohne Backofen
pane di patate al formaggio senza forno
オーブンなしのチーズポテトパン
fırınsız peynirli patatesli ekmek
ओवन के बिना पनीर आलू की रोटी
نان سیب زمینی پنیری بدون فر
خبز البطاطس بالجبن بدون فرن
roti kentang keju tanpa oven
Bánh mì khoai tây phô mai không có lò nướng
不用烤箱的土豆芝士面包
German Potato Bread Recipe
German Potato Bread Recipe:
If you’ve already watched some of my videos you know that German bakeries offer more than 3,200 registered bread varieties. In this video I will show you how to make a wonderful moist German potato bread. This bread tastes great and will keep fresh & soft for a whole week without any artificial ingredients.
Potato Bread Croquette and that time my dad told me I'm proud of you
Thanksgiving leftovers are AMAZING. I usually don’t have much—at least not enough to make much more than a sandwich. But I did have some mashed potatoes and a lot of onions, celery, and carrots! LOL. I also had this random can of vegan biscuit dough, so, I figured it was a great opportunity for me to challenge the old noodle to see what I could make of them. I went with these Potato Bread Croquettes, which always reminds me of this Korean movie I watched many years ago where this couple falls in love while eating croquettes! I love foods that make me nostalgic—I used to LOVE getting croquettes from the Korean bakery. Sadly, Korean bakeries seem to think all baked things require dairy and/or eggs, so they’ve been off limits to me for 7 years. Well, here’s to making Korean baked goods available again! Recipe below, though full, detailed recipe, along with the recipe video, will be posted to The Korean Vegan Meal Planner.
.
1 tbsp extra virgin olive oil
¼ cup diced onion
¼ cup diced carrot
¼ cup diced celery
¼ cup diced mushrooms
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
2 cups mashed boiled potatoes
1 canister biscuit dough (e.g., Immaculate makes a vegan one)
¼ cup potato starch
¼ cup JUST Egg (sub in plant milk)
¼ cup bread crumbs
Oil for frying
.
Add oil to a sautee pan over medium high heat. Add onion, carrot, celery, and mushrooms. Add salt, garlic powder, and onion powder. Cook for about 3 minutes. Add veggies to a large bowl, together with mashed potatoes. Pull apart 8 pieces of biscuit dough. Take one piece and roll it out with a rolling pin. Scoop 1/8 of the mashed potato mixture onto the dough. Crimp the edge of the dough, creating a pouch in your hand, and pinch it closed. Gently coat each ball with potato starch, then JUST Egg, and then bread crumbs. Fry the croquettes in oil at 325°F for about 5 minutes on each side.
Joanne Lee Molinaro is a Korean American trial lawyer, born and raised in Chicago. Molinaro adopted a plant-based diet in January 2016 and began The Korean Vegan as a passion project later that year. Since then, she has launched a podcast and released a cookbook. She has been featured in Salon, Healthyish by Bon Appétit, The Atlantic, The Kitchn, Thrive, and VegWorld, and on Food Network, CNN, BBC, and CNBC.
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