Yesterday was a Sunday in family, a day to share a good coffee, and to accompany it better than a delicious freshly baked bread, so I set out to make a rich and soft potato bread, which in addition to delicious is very practical to make, does not require many ingredients.

This bread has a taste very similar to common milk bread, in addition to a sweetness and smoothness, which will surely leave you in love, is ideal to accompany jam or ham and cheese, because it combines very well with sweet and salty flavors, which in my opinion is perfect, although I confess that eating it is also a delight.



To elaborate masses is not of the easy recipes that I like so much, nevertheless it is something that I love, I believe that with this I un stress a little, accompany me and I tell you how I was with this mass. Enjoy! .

Ingredients

For 30 Breads

1500 g baker's wheat flour.

15 g dry yeast .

480 gr of boiled and soft potato.

750ml of warm soy milk.

150 g margarine.

150 g sugar.

1 Tbsp of salt.

Preparation

Difficulty Level: Medium

Preparation time: 110 Minutes

Baking time: 25 Minutes

As with all dough preparations, we begin with the pre-ferment, remember that this helps us to know the state of the yeast that we will use, for it, we add in a cup the milk, in this opportunity we put it all, we overturn the yeast and we beat to incorporate, while we are adding 3 spoonfuls of sugar and three of wheat flour, we integrate very well, we cover and we take to the extinguished furnace for about 15 minutes.

On the other hand we are going to make a purée with the potatoes, we will try to make it as soft as possible, and we reserve, add salt and sugar to the wheat flour and mix.



We make a volcano in the wheat flour and place the mashed potatoes, followed by the pre-ferment and start kneading, once we have integrated all the ingredients, stretch with our hands and add the butter and continue kneading, this part is a bit tedious, because you will feel that the dough "worth mothers", but calmly knead until you get a soft dough that does not stick from your hands.



Place our dough in a large container and cover to take to the oven off, or some warm place, to let it rest for 60 minutes, in this time doubled and even tripled its size. Remove the dough from the container and pass it to a table, and de-gass.



Cut the dough into portions of about 80 gr each and form our buns, to arrange them on a tray in butter or with baking paper, to rest again for about 30 minutes, after this time paint the breads with water and take to a preheated oven at 200 ° C for about 25 minutes.



I repeat, I fell in love with this bread, its flavor is delicious, its soft texture and stays fresh longer than other breads, although I tell you that I doubt that it will last many days, hahaha, for breakfast today I accompany it with a vegan cocoa cream that I share then the recipe, and they were simply to suck their fingers.

What would you eat this delicious potato bread with?

Images of my property, taken with the camera of my iPhone 5s and edited with PowerPoint 2013



.

Thank you for taking the time to read this publication, if you have any questions, criticisms or suggestions, I would appreciate it in the comments box, and remember, you can also do magic in the kitchen!

@SM-Spanish Community Discord )

---

Come and support @Cervantes as Witness in https://steemit.com/~witnesses

---

Come and supports @Aggroed as Witness in https://steemit.com/~witnesses

@Repollo Discord	@Templo Discord
@Steem-ua Discord	@Steemmonsters Discord

Join @upmewhale's Discord

A proud member of