Bread with Potato, Caramelized Onion and Sour Cream
A dense, richly flavoured breadmaker loaf with boiled potato, caramelized onion and sour cream.
Ingredients
| 200 g | Water (preferably water in which potatoes were boiled, unsalted) | |
| 1 tbsp | 15 ml | Oil |
| 100 g | Sour cream 20% | |
| 1 | Egg (beaten lightly with a fork beforehand) | |
| 1 2/3 tsp | 8.3 ml | Salt |
| 2 tsp | 10 ml | Sugar |
| 150 g | Boiled potato (mashed with a fork) | |
| 380 g | Wheat flour type 650 (plus 1.5 full spoons) | |
| 250 g | Whole wheat flour | |
| 1 2/3 tsp | 8.3 ml | Dry bread yeast SafInstant |
| 150 g | Onion, fried until caramelized (added at the add-ins signal) |
Instructions
Additional clarifications:
- It is advisable to use water in which potatoes were boiled with their skins (the potatoes must be washed well beforehand) - such "potato" water enhances the flavour of boiled potato in the bread. The potato water must NOT be salted! ** The egg is beaten lightly with a fork beforehand and then poured into the machine. *** The boiled potato is mashed with a fork beforehand and poured into the machine after the liquid ingredients and before the flour. **** Chop 2 large onions into larger cubes beforehand and fry them until golden (the onion caramelizes). Then measure out the amount we need from the caramelized onion - 150 g. Add it to the machine together with the little remaining fried oil, which has absorbed the aroma of the onion. The onion must NOT be salted while caramelizing! The caramelized onion is added to the machine at the add-ins signal.
Turn on the machine on the basic bread program (in most machines this is the first program), weight 1250 g, medium crust.
Keep in mind that during kneading the dough should not form too tight a ball - it should not stick to the walls of the container, should not smear under the paddles, but the dough ball is relatively soft and slack - already at the first kneading. The photo shows the consistency of the dough after adding the caramelized onion.
The stated amount of water is sufficient, because the egg and the sour cream give the dough enough moisture.
By the program the bread bakes for 60 minutes.
After the program finishes and switches to keep-warm mode, we turned off the machine and turned on baking only, on medium crust, for another 10 minutes. The additional 10 minutes of baking are necessary, since the bread is quite dense and 60 min. are not enough for it to bake well on the inside. And the crust browns better too.
After the second baking finishes, we left the bread in the machine on keep-warm for 30 minutes (can be more, but not less than 30 min.). Then we took it out, covered it with a towel and left it on a rack to cool.
It is very tasty - with a pronounced flavour of potatoes, caramelized onion and sour cream - all its ingredients are perfectly felt in the taste. The bread was too hot when we photographed it, so we broke it apart. And then nothing was left of it. We will photograph it sliced next time we bake it :)