Specialty Potato Bread, made easy, same day - Artisan style
This same-day potato bread recipe is simply amazing. Professional, Artisan results, easily achieved, in your own kitchen, during the same day! Start in the morning and have amazing fresh potato bread for dinner - with Ivo's recipe, it really is that easy - enjoy!
Gear used in the video:
Amazon.ca - Ricer
Amazon.com - ricer
Amazon.ca - bread proofing basket
Amazon.com - bread proofing basket
Amazon.ca - flour
Amazon.com - flour
Ivo’s Artisan Style – Potato Bread (Same day)
Note: Recipe makes 1 loaf – if you want to make 2 loaves, simply double the recipe ????
Ingredients:
• 500 gm all purpose white flour (unbleached preferred) (sifted preferred)
• 200 gm mashed potatoes, at room temp or cold (do not use hot), seasoned with ¼ tsp salt
• 250 ml (gm) potato water preferred (just save your water after boiling your potatoes) (alternate, just use tap water)
• 11 gm salt (i.e. a slightly heaping 1 ½ tsp)
• 2 gm instant yeast (i.e. ½ tsp) (alternate, you can use regular yeast as well, just hydrate it first)
Method
• In a bowl, combine flour, mashed potato, and potato water. Mix till all incorporated. Cover and let stand 20 – 30 mins.
• Add the salt, fold it into the dough, then add the yeast and fold it into the dough. Squeeze the dough from end to end, then fold it over, and squeeze again from end to end. Continue this for about 3 mins, until the salt and yeast are evenly incorporated, and the dough gets smooth
• Then, pull one end of the dough and fold it over to the other side. Rotate the dough and do this again 3 mores times. Cover and let stand 20 – 30 minutes
• Grab one end of the dough and pull it/fold it over to the other side. Rotate the dough and continue to pull/fold it over 8 – 10 times. Cover and let rests 20 – 30 minutes
• Grab one end of the dough and pull it/fold it over to the other side. Rotate the dough and continue to pull/fold it over 8 – 10 times. Cover and let rest for ~5 hrs – the dough will double/triple in size
• Remove dough from bowl to a lightly floured surface. Lightly grab one end of the dough and gently pull it/fold it over to the other side. Rotate the dough and continue to pull/fold it over 3 more times (which should be 1 complete revolution)
• Now shape the dough into a semi-tight, round shape. Do this by pulling the dough from the back, towards you, about 5 inches, on a clean surface. The front edge of the dough will “grip” the surface and begin to roll into a tight ball
• Rotate the dough and pull it towards you again. Repeat this 4 – 5 times. The dough should tighten up and be round
• Get you proofing bread basket and cover the inside all around, with semolina or regular white flour (to prevent the dough from sticking to your basket) Place dough in basket and cover. (note: if you do not have a proofing basking, then you can use a plastic cutting board – place some flour, or I prefer, oatmeal, on the cutting board, put the dough on top, and cover it)
• After 45 minutes, place your empty Dutch oven with lid on, into your oven and preheat it at 475 degrees.
• 30 minutes later, remove the Dutch oven (be careful as it will be very hot) and place the bread dough inside the Dutch oven, put the lid on, and bake at 475 for 30 minutes with lid on
• After the 30 minutes pass, take the lid off and continue to cook at 475 degrees for 15 – 20 minutes, depending on your oven, and depending on how dark you like your bread
• Then, remove the bread from the oven and let it cool on a cooling rack – avoid the temptation to cut into it right away, as the bread is still forming. It will make some “crackling” sounds as it starts to cool.
• After 30 minutes, the bread will still be warm, feel free to cut and enjoy…if you can wait longer, do so ????
My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.
My Bread Book by Jim Lahey
► USA
► Canada
Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
► Canada
► USA (similar)
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. The prices are not higher, this just makes it easier for you to find the product. Hope these links help.
Thank you!
A famous potato bread recipe! I make it almost once a week, and can bake it without an oven!
A famous potato bread recipe! I make it almost once a week, and can bake it without an oven!
Ingredients and recipe:
180ml water
12g white sugar
3g Active dry yeast
Mix well
300g All-purpose flour
3g salt
Mix well until the ingredients are combined
15ml olive oil
Knead the dough
Cover and rest for 30 minutes
420g potatoes
Cut the potatoes into smaller pieces
Place the potatoes into a pot
600ml water
A pinch of salt
Cook for 15 minutes on medium heat
Scoop the potatoes into a big bowl
Add some salt to taste
Black pepper to taste
Paprika
Use a fork to mash the potatoes
20g green onion
Mix well
The mashed potatoes should be very smooth
After 30 minutes
Flatten the dough with your hands
Sprinkle some flour
Flatten the dough with a rolling pin
Flip the dough over
Sprinkle some more flour
Continue to flatten with a rolling pin
Roll the dough out to about 25x35cm
28g softened unsalted butter
Spread the butter evenly on the dough
Prepare the mashed potatoes
Spread the mashed potatoes evenly on the dough
Prepare 80g of mozzarella cheese
Sprinkle the cheese
Roll up the dough from one of the long sides
Pinch the edges
Cut off both ends of the roll with a string like this
Cut off each piece at 3cm in length for baking
Place the rolls into a baking muffin pan
Repeat
Cover and rise for about one hour
Cut off each piece at 1.5 cm in length for frying
You can also cut the rolls with a knife
Flatten each roll
Cover and rise for 30 minutes
Brush egg wash
Bake for 15-18 minutes at 400F/205C
Low heat
Add some oil or butter to the pan
Brush the oil
Place the rolls into the pan
Fry for 5 minutes on low heat
Flip over and fry for 3 minutes
Continue to fry until both sides are golden brown
After frying
These rolls are so delicious!
The outside is crispy
And the inside is soft and tasty!
After baking
Place on a rack to cool
They look very good!
These baked rolls are also super delicious and tasty!
This recipe can be baked and fried!
If you have potatoes at home, you must try this super delicious and easy recipe!
Subscribe, like, comment, and share!
Thank you for watching!
***Cooking gears I used in all my videos***
US:
Canada:
*** SUBSCRIBE ***
to my YouTube Channels for more videos and click the bell so you will not miss any of my videos:
*** FOLLOW MY PAGE ***
Instagram:
Facebook:
Twitter:
Just add 1 potato to the flour and all your neighbors will ask for these 2 potato bread recipes
Just add 1 potato to the flour and all your neighbors will ask for these 2 potato bread recipes
00:00 Recipe 1# 1 Potato! My friends can't believe this is made with 1 potato! ????fluffy and delicious
Ingredients:
1 Potato 200g
Milk 250g
White sugar 25g/2tbsp
Instant yeast 3g/1tsp
All-purpose or bread flour 300g
Salt 3g/½tsp
Unsalted butter 28g/2tbsp
08:00 Recipe 2# Add 1 potato and all your friends will ask for the recipe! Easy and delicious
Ingredients:
potato 130g
milk 120g
egg 1
active dry yeast 3g/1tsp
white sugar 25g/2tbsp
unsalted butter 28g/2tbsp
salt 3g/½tsp
all-purpose or bread flour 300g
mozzarella cheese 100g
#potato #potatorecipe #potatobread #noknead #nokneadbread
***Cooking gears I used in all my videos***
US:
Canada:
*** SUBSCRIBE ***
to my YouTube Channels for more videos and click the bell so you will not miss any of my videos:
*** FOLLOW MY PAGE ***
Instagram:
Facebook:
Twitter:
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.
Helpful Resources:
Website:
The Korean Vegan Cookbook:
The Korean Vegan Meal Planner:
The Korean Vegan Podcast:
Linktree:
Find me on Social:
Instagram:
TikTok:
Twitter:
Facebook:
SOFTEST Potato Buns Recipe - Brioche Bread / Potato Bread Recipe / Hamburger Buns
Soft and Fluffy Potato Bread & Brioche Bread combined into 1!
This recipe makes great dinner rolls & burger buns!
SUBSCRIBE to my channel here:
Fluffy Potato Buns Recipe in grams and cups:
- 400 gr All Purpose Flour ( 2 3/4 cup + 1 tbsp flour)
- 100 gr Potatoes cooked and mashed ( 4 ounces)
- 2 Egg Yolks ( If you don't eat eggs, you can substitute the egg yolks for 2 tbsp more milk)
- 30 gr Sugar ( 2 tbsp)
- 120 gr Warm Milk (1/2 cup)
- 100 gr Warm Water ( to add to the milk) (1/4 cup + 3 tbsp)
- 80 gr Soft Butter ( 2/3 stick)
- 7 gr Dry Yeast ( 1 packet)
- 1 tsp Salt
NOTE: The consistency of your dough may vary depending on the protein content and other aspects of your flour. IF your dough seems dry, you can add up to 1-2 tbsp more milk until the dough comes together. You want a tacky dough.
Enjoy!
♥
How to make soft and fluffy potato bread / eggless recipes
#Potato Bread Recipe #Bread Recipe #eggless
How to make delicious potato bread / eggless recipes
Let's make delicious potato bread.
Please subscribe.
Please share.
EVERYTHING you need for baking :
Instagram
This is my mom's channel
She is 65 years old and introduces her Korean food and Korean street food. Subscribe to my mom channel.
Component (Frame Size: Width 22.5cmx Width 10.5cmx Height 9.5cm)
100 g boiled potatoes
150 g of milk
Instant Dry Yeast 5g, Sugar 20g, Salt 5g
Bread flour 250g
butter 25g
When kneading with the kneader (different for each dough)
1.Add all ingredients except butter and mix for 2-3 minutes at low speed.
2. Knead for 5-6 minutes at medium speed.
3. Add butter and knead at medium speed for about 5-6 minutes until soft.
tip
On hot days, use cold water or cold milk.
On cold days, use lukewarm water or warm milk (no hot water).
Use room temperature butter (about 30 minutes)
As soon as you bake, drop the mold from 20-30 cm high
Follow the action as shown in the video --- To keep the bread in shape
The video is only uploaded to YouTube and Naver TV.
Unauthorized use of the video, second editing, re-upload is prohibited.
Rude comments will be deleted.