Potato and Caraway Bread Russian Bread

Potato and Caraway Bread Russian Bread

Potato and Caraway Bread is a Russian kind of bread. Boiled and mashed potato is added to the dough. It will make the dough softer and the bread lighter and softer. The addition of caraway seeds add a hint of spice that will surely impress you.

Ingredients:

3 cups bread flour

1 cup whole wheat flour

225 grams or 2 medium sized potato cubed and boiled

2 tsp instant dried yeast

1/2 tsp crushed caraway seeds

2 tsp salt

2 tbsp or 25 grams butter

2/3 cups water from boiling potato

extra water if needed

Tips:

Make sure the potato has cooled down before adding it to the dough

The potato has to be mashed very well with no lumps. So it is better to sieve it
after mashing it with a fork or a masher.

Make sure that you knead the dough long enough 10-15 mins.

If the dough is dry you can add a little bit of water until it comes together
and be a bit sticky.

The dough need to rise in a warm place until it doubles in size between 1-2
hours.

After shaping the dough leave to rest again for 30 mins to 1 hour in a warm
place.

Use a sharp knife to cut slits on the surface of the loaf.

Bake the loaf in a preheated oven at 200 C for 30-35 mins or until golden.

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Ingredients:

3 cups bread flour

1 cup whole wheat flour

225 grams or 2 medium sized potato cubed and boiled

2 tsp instant dried yeast

1/2 tsp crushed caraway seeds

2 tsp salt

2 tbsp or 25 grams butter

2/3 cups water from boiling potato

extra water if needed

Tips:

Make sure the potato has cooled down before adding it to the dough

The potato has to be mashed very well with no lumps. So it is better to sieve it
after mashing it with a fork or a masher.

Make sure that you knead the dough long enough 10-15 mins.

If the dough is dry you can add a little bit of water until it comes together
and be a bit sticky.

The dough need to rise in a warm place until it doubles in size between 1-2
hours.

After shaping the dough leave to rest again for 30 mins to 1 hour in a warm
place.

Use a sharp knife to cut slits on the surface of the loaf.

Bake the loaf in a preheated oven at 200 C for 30-35 mins or until golden.

"/> Ingredients:

3 cups bread flour

1 cup whole wheat flour

225 grams or 2 medium sized potato cubed and boiled

2 tsp instant dried yeast

1/2 tsp crushed caraway seeds

2 tsp salt

2 tbsp or 25 grams butter

2/3 cups water from boiling potato

extra water if needed

Tips:

Make sure the potato has cooled down before adding it to the dough

The potato has to be mashed very well with no lumps. So it is better to sieve it
after mashing it with a fork or a masher.

Make sure that you knead the dough long enough 10-15 mins.

If the dough is dry you can add a little bit of water until it comes together
and be a bit sticky.

The dough need to rise in a warm place until it doubles in size between 1-2
hours.

After shaping the dough leave to rest again for 30 mins to 1 hour in a warm
place.

Use a sharp knife to cut slits on the surface of the loaf.

Bake the loaf in a preheated oven at 200 C for 30-35 mins or until golden.

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