How To make Potato White Bread

Make Bread in 10 Minutes in a Fry pan | No eggs, No yeast

Are you in the mood for freshly baked bread but don't have the time or ingredients for a traditional recipe? Look no further! With this amazing bread recipe, you can whip up a batch of homemade bread in just 10 minutes, and the best part? No yeast or oven required!

Ingredients:
200 grams of all-purpose flour (1 and 2/3 cups) or (7.05 ounces of flour)
5g of baking powder (1 teaspoon) or (0.18 ounces of baking powder)
A pinch of salt
20g of vegetable oil (4 tsp) or ( 0.71 ounces of vegetable oil)
125ml of milk (animal or vegetable milk) 125 ml (1/2 cup) or (4.23 ounces of milk)


- Combine the flour and baking powder in the bowl. Add a pinch of salt for flavor. Pour in the milk and vegetable oil. Mix all the ingredients together until they are well combined and a soft dough is formed. Make sure to incorporate all the dry ingredients with the wet ones.

- If the dough feels too dry, add a little more milk gradually while continuing to mix. If the dough is sticky, sprinkle some flour onto it and knead it until it becomes smooth and flexible. (Just enough to gather the dough does not require kneading).The goal is to achieve a dough that is easy to work with and not too dry or sticky.

- Once the dough is ready, roll it out on a lightly floured surface to a thickness of about 0.5 to 1 cm. You can use a rolling pin to flatten the dough evenly. Then, use a cookie cutter or any round object with a diameter of approximately 6 cm to cut out the dough into individual discs. Repeat this process until all the dough is used and you have obtained the desired number of bread discs.

- Now, it's time to heat a non-stick pan over medium heat.

ـ Once the pan is hot, carefully place a few dough discs onto the pan, ensuring they are evenly spaced apart.Cover the pan with a lid to create a slightly steamy environment, which helps the bread cook evenly and stay moist. Cook each side of the bread for about 5 minutes. You may need to adjust the cooking time slightly based on the thickness of your bread and the heat of your stove. Keep a close eye on the bread to ensure it doesn't burn.

- Once cooked, transfer the bread to a wire rack to cool slightly. The bread should have a lovely golden brown color and a slightly crispy exterior.

- Continue the process of cooking the remaining dough discs until you have cooked all the bread. You can keep the cooked bread warm by covering it with a clean kitchen towel while you cook the rest.

- Once all the bread is cooked, it's time to enjoy your homemade creation. Serve the warm bread with your favorite spreads such as jam, cheese, or use it to make sandwiches. The bread's texture should be soft and tender, making it perfect for any occasion.

- Now, sit back and savor the satisfaction of making delicious bread in just 10 minutes without yeast or an oven. Enjoy!

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00:00 making dough
01:03 Roll the dough
01:23 Molding the dough
01:40 Putting the dough in the pan

Pullman Bread Recipe | Pain de mie | Pullman loaf bread | Pullman bread | White sandwich bread

Pullman bread or Pain de mie is a rectangular sandwich bread made using a pullman loaf tin; which has soft crust and fluffy moist interior crumb.

Pullman Bread :Complete written Recipe :

In this video we will see how to make a Pullman bread or pain de mie in Five Simple Steps.

We can make this pullman bread using only six basic ingredients.

Flour:500g
Water:315ml
Sugar:3 tbsp
Salt:1 3/4 tsp
Yeast:1 1/2 tsp
Butter:56 g or 1/4 cup or 1/2 stick

Method

Step1
Prepare the dough

Step 2
First proofing

Step 3
Shape the dough

Step 4
Shape the dough

Step 5
Bake the bread
Place the pullman loaf pan in to the preheated oven.

This is not a sponsored video.

The pullman loaf pan i used is from Lakeland;The size is :21.1X12.2X11.9 cm(8 1/4 X 4 3/4 X 4 3/4)

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Bake @ 375 F for 35-40 minutes

You will get beautiful pullman bread which is golden brown on outside with soft crumb and fluffy ,moist crumb inside.

Hope you will make this at home and Please let me know how it turned out for you.

5 tips for making The Best Bread every time when you bake:

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LAKELAND PULLMAN LOAF TIN(in the video) :

USA PAN PULLMAN LOAF TIN :

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How To Make Supermarket Bread (Sandwich Loaf Bread)

This is the easiest bread recipe you'll ever make in your life. It requires very little active effort, just a few simple ingredients, and ya toss it in the oven. Homemade bread has never been easier.

Loaf Pans:
My Stand Mixer:
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Ingredients you'll need:
Dough-
3/4 cup (174g) water
1/2 cup 125g) whole milk
1 packet? (9 grams?) yeast
3 cups (440g) bread flour
1.5 teaspoons (8g) fine sea salt
1 tablespoon (21g) granulated sugar
3 tablespoons unsalted butter softened

Quick And Easy Recipe By ijaz Ansari | Yummy And Tasty Recipe | Bread And Potato Recipe |

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Everyone has potatoes at home! No-knead & eggless potato bread recipe, super soft and delicious!

Everyone has potatoes at home! No-knead & eggless potato bread recipe, super soft and delicious!


All-purpose flour or bread flour 300g（2cups)
Mashed potato 100g
White sugar 25g(2tbsp)
Dry yeast 3g(1tsp)
Salt 3g(1/2tsp)
Water 180ml-200ml
oil 30g(2tbsp)
Sesame seeds (optional)
Olive oil (optional)

Bake at 200°C / 392°F for 15 minutes


中筋面粉或高筋面粉 300克（2大杯）
土豆泥 100克
白糖 25克（2大勺）
干酵母 3克（1小茶勺）
盐 3克（1/2小茶勺）
水 180-200毫升
油 30克（2大勺）
白芝麻 适量
橄榄油 适量

烤箱预热200摄氏度/392华氏度烤15分钟

#noknead
#nokneadbun
#potatobun
#easybread

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The SOFTEST Potato Buns: Leftover Mashed Potatoes Recipe (or from scratch!)

These potato buns are delightfully soft yet chewy at the same time, coated with a shiny honey butter glaze. They're the perfect way to use up any leftover mashed potatoes from the holidays. If you don't have leftover mash, I also show you a quick 5 minute mashed potato shortcut.

This dough is so versatile. Turn these into the best burger buns by skipping the honey glaze and adding sesame seeds.

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The Softest Potato Buns Recipe

Quick Mash
- ~200g potato, peeled and cut into 1/2 inch chunks
- 14g (1 tbsp) unsalted butter
- (30-40g) 2-3 tbsp milk

Dough
- 120-130g (~1/2 cup) mashed potatoes, room temp
- 560g (4 cups) bread flour OR AP flour
- 8g (2 1/4 tsp) yeast
- 45g (3 tbsp) granulated sugar
- 12g (2 tsp) salt
- 56g (4 tbsp or 1/4 cup) unsalted butter, softened
- 55g (1 large) egg, room temp
- 240g (1 cup) milk, room temp

Honey Butter Glaze
- 42g (3 tbsp) unsalted butter, melted
- 20g (1 tbsp) honey
- Flaky sea salt for garnish

Burger Bun Option
- 1 egg, well-beaten with a pinch of salt
- sesame seeds

Quick Mash
(if not using leftover mashed potatoes)
1. Place potato chunks into a microwave safe bowl along with 2 tsp water. Cover with plastic wrap and cut a little hole to vent steam.
2. Microwave on high for 5-6 minutes, until potatoes are soft.
3. Add in butter and milk. Mash the potatoes. Add more milk if needed.

Make Buns
1. Add all ingredients to stand mixer in order.
2. Mix on med-low speed until everything comes together into one mass.
3. Reduce speed and knead until smooth and elastic, around 10-12 mins. Dough should pass the windowpane test.
4. Turn dough onto counter and shape into smooth ball.
5. Scrape out gunk from mixer bowl. Add some oil to the bowl. Use dough to swirl the oil around and coat the dough ball itself.
6. Cover and let proof for ~1 hour, until doubled in size.
7. Turn out and press out any air. Divide into 12 equal portions which weigh around 85-90g each.
8. Shape into 12 taut balls. Lightly press each dough ball flat. Place on lined baking sheet, spacing 1 apart.
9. Cover and proof until doubled in size, 1-1.5 hours.
10. Pre-heat oven to 375F. Make glaze by mixing melted butter and honey until evenly combined.
11. Before baking, brush buns with glaze.
12. Bake for 16-18 mins until tops are golden and interior temp is 200F.
13. When buns are done, take out of the oven and immediately brush again with glaze. Finish with a sprinkle of flaky salt on top.
14. Let cool 5-10 minutes before serving. Can be kept at room temperature in a sealed container for up to 3 days. Re-heat in the microwave for 10-15s to refresh.

Alternatively, to make the best burger buns: skip the honey glaze. Right before baking, brush the buns with an egg wash and scatter over sesame seeds.

Chapters
00:00 Intro
00:27 Welcome
00:57 Five Minute Mashed Potatoes
02:55 Make Potato Buns Dough
04:23 Gluten Development
05:10 First Proof
05:47 Why Add Potatoes? (Science Minute)
06:27 Divide & Shape Buns
08:31 Bake Buns
09:20 Finish Buns
09:47 Yum!
10:35 Outro

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