Main Ingredients:
High-gluten flour: 260g; Mashed potatoes: 65g; Butter: 20g; Dry yeast: 4g; Egg: 1; Whole milk: 100ml.
Additional Ingredients:
Fine granulated sugar: 55g; Salt: 1g.
Flavor: Other; Technique: Baking; Time: Several hours; Difficulty: Moderate.
Detailed Steps for Making Potato Bread
Peel the potatoes, slice thinly, cover with plastic wrap, and cook in a pot until soft.
Mash the steamed potatoes with the back of a spoon.
Except for butter, add all ingredients into the bread maker in the order of liquid first, then dry, and start a kneading program.
After one kneading program, add softened butter, then start another kneading program.
At this point, the dough has reached the expansion stage, proceed with basic fermentation.
Ferment until it doubles in size.
Remove and deflate the dough.
Divide into 8 equal parts, shape into rounds, and place in an 8-inch round mold.
Place in a warm, humid place for the second fermentation.
Ferment until it is 1.5 times its original size, then brush with beaten egg on the surface.
Sprinkle some almond slices or sesame seeds.
Place in a preheated oven on the middle rack, 175 degrees Celsius, for 25 minutes (cover with foil after browning).
Cool after baking before serving.
Very soft and delicious.
If not finished, store in a sealed container at room temperature for 2-3 days.
Very stretchy.
Finished product.
