This bread is very soft, especially the silk, the potato paste is mixed in the dough, making the dough more soft and moist, the finished product is baked beautifully, the taste is excellent! I strongly recommend that you also try it, I directly put the dough into the 8mm round mold, omitted the structural link, save time and effort, the operation is very simple oh oh

WHAT YOU NEED

Ingredients

260 grams of high-quality flour
65 grams of mashed potatoes
20 grams of butter
4 grams of dry yeast
One egg.
100 ml of pure milk
55 grams of fine sugar
1 gram of salt

How TO MADE Potato bread

Steps 1 to 4

1. Peel the potatoes, cut them into thin slices, cover them with a preservative film, and cook them in a pan.

2. Boiled potatoes are pressed back into the mud with a spoon.

3. All materials except butter are put into the bread machine in the order of liquid and powder, initiating a dough process.

4. At the end of a smoothing process, put in softened butter and start a smoothing process again.

Steps 5 to 8

5. At this point, 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 it into eight equal parts and put the round code in an eight-inch round shape.

Steps 9 to 12

9. A second fermentation is carried out in a warm and humid place.

10. Fermented to 1.5 times its original size, brushing a layer of egg juice on the surface.

11. Spread some almond slices or sesame seeds.

12. The middle layer is placed in a preheated oven and heated to 175 degrees for 25 minutes.

Steps 13 to 16

13. It can be eaten after drying in the oven.

14. It's especially soft and delicious.

15. If you can't finish it, you can keep it at room temperature for 2-3 days.

16. Very lazy.

17.

Handy cooking tips

　　Please adjust the temperature according to the sparsity of your oven; the water absorption of the flour is different, you can reserve 10 grams of milk first; if the dough is sticky when kneading, you can apply a little bit of cooking oil or a little bit of high-powder anti-stick on your hand; because I directly knead it into the mold, so the loose step is omitted; reserve a little bit of egg liquid to brush the surface.