Potato Bread
1.
Peel the potatoes, cut thin slices, cover with plastic wrap, and cook in a pot.
2.
The steamed potatoes are pureed with the back of a spoon.
3.
All the ingredients except butter are put into the bread machine in the order of liquid first and flour, and a kneading program is started.
4.
After a kneading program is over, put in softened butter, and then start a kneading program.
5.
At this time, the expansion stage has been reached and basic fermentation is carried out.
6.
Fermented to twice its original size.
7.
Take out the exhaust.
8.
Divide into 8 equal parts, rub the round code into an 8-inch round mold.
9.
Warm and humid place for secondary fermentation.
10.
Ferment to 1.5 times the original size, and brush a layer of egg liquid on the surface.
11.
Sprinkle some almond flakes or sesame seeds.
12.
Put it into the middle layer of the preheated oven and heat it up and down at 175 degrees for 25 minutes (cover with tin foil after coloring).
13.
Let cool and serve immediately after baking.
14.
Especially soft and delicious.
15.
If you can't finish it, you can keep it at room temperature for 2-3 days.
16.
Very silky.
17.
Finished picture.
Tips:
Please adjust the temperature according to the temperament of your own oven; the water absorption of flour is different, you can reserve 10 grams of milk first; if the dough is sticky when rounding, you can put a little cooking oil on your hands or puff a little high powder to prevent stickiness; because I am directly Round into the mold, so the relaxation step is omitted; set aside a little egg liquid to brush the surface.
