Paine cu cartofi/ Potato bread

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E pe departe cea mai buna paine…dar e buna! (in sensul ca, mie cel mai mult imi place painea neagra, cu seminte, cu o coaja foarte crocanta!) cu mana pe inima, as manca paine d-asta calda pana mi-ar veni rau! si miroase demential! eu ma bat cu mama care sa ia coltul, nu stiu cum va place voua painea, dar eu, sa am coltul 🙂

Eu folosesc la painea cu cartofi si lapte si apa, dar se poate si numai cu apa, totusi laptele o face mai gustoasa!

Ingrediente pentru 2 paini:

1200 gr faina alba

3 lingurite drojdie uscata (sau 60 gr drojdie proaspata)

3 cartofi medii fierti si zdrobiti

1 lingura sare

1 lingura zahar

500 ml lapte caldut

200 ml apa calduta

Cantitatile de lichid variaza in functie de cat de uscata este faina!

Mod de preparare:

Curatam cartofii, ii taiem cubulete si ii fierbem. Ii lasam sa se raceasca si apoi ii zdrobim cu furculita.

Intr-un castron incapator, punem faina, drojdia uscata, zaharul si sarea. (Atentie, sarea nu trebuie sa fie in contact cu drojdia, intai amestecam cu zaharul si drojdia apoi punem sarea).

Adaugam si cartofii si, treptat turnam laptele peste faina, mixand cu mana. Cand am terminat laptele, punem si apa, tot treptat si vedem cat inghite faina. Aluatul se framanata pana cand devine maleabil, usor de framantat, nici prea tare nici prea moale si cand nu mai este foarte lipicios!

Acoperim castronul cu un servet si lasam aluatul sa dospeasca aprox. o ora, pana cand s-a dublat in volum.

Tapetam doua tavi de cozonac cu hartie de copt sau le ungem cu putin ulei, impartim aluatul in doua parti egale si formam doua paini (pe blatul presarat cu faina) pe care le mai punem la dospit macar 30 de minute. Daca vrem, le crestam cu un cutit inainte de dospire. Ele trebuie sa depaseasca putin marginea superioara a tavilor.

Incalzim cuptorul la 180°C si le coacem pana cand se rumenesc si introducand un betigas in ele, va iesi curat.

Sa mancati sanatosi! eu nu ma pot abtine sa nu rup un coltisor crocant 🙂

Paine cu cartofi/ Potato bread

 

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This is from far away the best bread (for me)...but it is good! (I said that, because I like the most the whole grain bread). I always fight with my mom for the first slice of bread, when is warm and crunchy! I usually use milk and water for this bread, but you can use only water. I prefer milk because it makes it more tasty.

Author: gabriela cuisine

Ingredients

• 1200 gr flour (bread flour)
• 3 tsp dry instant yeast
• 1 tbsp salt
• 1 tbsp sugar
• 3 medium potatoes
• 500 ml lukewarm milk (2 cups)
• 200 ml lukewarm water (1 cup)

Instructions

1. First of all, peel the potatoes, cut them in cubes and boil them. Allow them to cool and then smash them with a fork.
2. In a large bowl put the flour, yeast, and sugar and stir a little, then add the salt (Attention: the yeast do not touch the salt). Add in the potatoes too.
3. Gradually pour in the milk, then pour in the water. Depends of the dryness of the flour, you might not use all the liquids!
4. Knead the dough until all ingredients are well incorporated, the dough must be enough flexible, but not sticky. Cover the bowl with a towel and let it raise, in warm place, for about 1 hr.
5. Prepare 2 bread trays with a little bit of oil or parchment paper, divide the dough in 2 and form the bread (on a flouring surface). Now it is time to make incisions with a knife on the surface of the bread.
6. Let it raise for at least 40 min, until the bread is a little bit higher than the edges of the tray.
7. Preheat the oven at 180 degrees C (360 F) and bake it until is nice and gold. Test it with a tester and it is ready when this comes out clean.
8. Enjoy!

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