Hello everyone! This is Sherry, today we’re going to make a potato sandwich bread
This bread has mashed potatoes added to the dough,
The baked bread has very good moisture-keeping and anti-aging effect, same as bread with Tangzhong/Yudane
Not only is the colour beautiful, but also very healthy and delicious
The bread texture is very soft, light and delicate like feathers
It tastes moist and chewy, and the aftertaste is endless...
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First, make mashed potatoes
About 140g yellow potatoes, peel and cut into pieces
Add some cold water
Bring to boil, then turn to low heat
Cook for about 15-20 minutes until the potatoes are tender
Yellow potatoes won’t melt even if they are cooked very soft
Mash potatoes with a fork
Cover and cool, then put in the refrigerator for later use
Pour in 290g bread flour, 9g milk powder, 18g caster sugar, 100g refrigerated mashed potatoes
150g cold water, leave about 30g for adjustment
Mashed potatoes contain water, so pay special attention to the amount of water added
Stir with low speed 2nd gear
After checking the wetness of the dough, adjust the amount of water as needed to make the final mixed dough soft but not sticky
Stir until there is no dry flour
Add 3g instant yeast
Stir until the dough is basically even
Put the dough in the refrigerator and refrigerate for 20 minutes (if the room temperature is below 20°C in winter, it is not necessary to refrigerate)
Refrigeration can control the temperature of the dough, and gluten will also be produced after the flour is hydrated
Add 4g table salt
Stir evenly with low speed 2 gears, it takes about 1 minute
Turn on medium speed 4 and knead until the dough is smoother. It takes about 5 minutes.
When the temperature is high in summer, you can use ice cubes to cold compress the mixing bowl to cool the dough
You can add butter when the dough can be pulled into thick membrane with jagged hole edge
Add 23g of softened unsalted butter
Divide the dough into small pieces for easy mixing with the butter
Turn on low speed 2 and mix for about 2 minutes, until the butter and dough are evenly mixed
Then knead at medium speed 4 for about 5-7 minutes until the dough is smooth and elastic
The surface of the kneaded dough is smooth, soft and elastic, not sticky to hands and bowl
It is easy to pull into a thin and smooth membrane, with only a few small serrations at the hole edge
The dough with good gluten is very soft and elastic
Fold the dough until the surface is smooth
Put it in the oiled bowl
Proof at 26°C for 60 minutes to double size after covering
Poke a hole in the dough with your fingers, the fermented dough will not shrink or collapse
Divide into 3 equal parts
Expel the large bubbles in the dough
Rounding
Cover with damp cloth or plastic wrap and relax for about 30 minutes. Put it in refrigerator, it is easier to shape the dough when it is cold
Flatten the dough
Roll out the dough gently into a rectangle about 25cm long and 16cm wide
Turn the smooth side down and arrange it into a rectangle about 20cm long and 14cm wide.
Lightly roll 1.5 turns from top to bottom (four layers)
Rest for 10 minutes
Place seam-side down and gently rolled into a strip of about 35cm
The width should be smaller than the width of the baking pan
Turn it over and arrange it into a 30cm strip
Roll gently from top to bottom for about 2.5-3 turns
Put the dough into the greased 9"x4"x4" baking pan in the same spiral direction
Cover and proof until the dough reaches 90% of the pan volume
Brushing with milk to increases the surface gloss, which will make the skin of the baked bread feel like brushed with oil
Bake at lower rack in an oven preheated to 180°C/350°F for 30 minutes until the surface is golden brown. Check the colour of the surface after 20 minutes bake, and cover the bread with tin foil to avoid too dark bread.
Demoulding and cooling after baking
The golden brown bread crust looks like brushed with oil, which is very attractive
Slic ​​after it is cool
The bread with mashed potatoes is very soft and delicate
It tastes moist and has a very rich aroma
This is Sherry, see you next time 👋