Kartoffelbrot/German Potato Bread

Kartoffelbrot is German potato bread which is very easy to prepare at home with cooked and mashed potatoes. Germans are the biggest consumers of bread as much as like French. No wonder, they eat bread for breakfast, for lunch and for their dinner. Even kids carry bread in their snack box or in their lunchbox. German potato bread goes for simple ingredients and this bread makes an excellent breakfast,lunch or dinner when served with any spreads or simply  served along with a bowl of soup.Usually this Kartoffelbrot have an egg in it, but today's bread is completely eggfree and totally vegan. This bread goes to this week's blogging marathon, as i picked Tame the yeast as theme. As i told earlier,every month two marathoners shares their bread with us and we bake those yeasted bread at home and blog about it during a week of blogging marathon. We can finish this three days blogging marathon with a dip, sauce or else sharing baking basics.As always i baked both breads and simply whipped out a delicious spread.

I prepared this bread last weekend and we had this bread both for our snacks and dinner. For snacks, i simply prepared a chocolate based spread quickly and my kids just enjoyed thoroughly this bread for their evening snacks. With the remaining bread slices, we simply finished our dinner with a bowl of soup. This bread became our recent favourite and my kids asked me to bake this bread again. Priya Srinivasan of En Veetu Kitchen gave us this vegan German potato bread as one among the bread under this theme. This bread is just fantabulous and very soft, you can just have it with anything.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#47.

1no Cooked Potato (medium sized & peeled)

1 +1/4 Cups of All Purpose flour

1/2tsp Instant yeast
1/2tsp salt
2 - 3 tbsp Water
1tsp oil

Mash the cooked potato completely.

Now add the flour, yeast and salt to this and start kneading to make a soft dough, add water and oil slowly and knead the dough.

Knead well for 5-8 minutes to get a smooth dough. Let the dough rest in a greased bowl for an hour or unitl it doubles.

Once it doubles, transfer the dough into a flour dusted surface.

Punch it down and shape it as a ball. Do not handle the dough hard, just loosely roll it into a ball.

Grease a baking round pan with oil, place the  dough and let it sit for another 30 minutes.

Preheat the oven to 400 F, using a scissor just make small cuts on top of the bread.

Do avoid deep cuts, bake the bread for 30 minutes or until the top is well browned.

Remove the bread from the oven and transfer to a wire rack, let it cool completely.

Slice and serve with butter.

Kartffelbrot- Le Pain Allemand à la pomme de terre:

1no Pomme de terre cuite ( de taille moyenne et pelées )

1 +1/4 tasses Farine de blé

1 / 2 c à café de Levure instantanée

1 / 2 c à café de sel

2-3 c à soupe d'eau

1 c à café d'huile

Écraser la pomme de terre cuite complètement.

Maintenant, ajoutez la farine , la levure et le sel et commencer à pétrir pour obtenir une pâte molle , ajouter de l'eau et de l'huile lentement et pétrir la pâte .

Bien pétrir pendant 5-8 minutes pour obtenir une pâte lisse. Laissez reposer la pâte dans un bol graissé pendant une heure jusqu’à ce qu'il double .

Une fois qu'il double , transférer la pâte sur une surface de la farine saupoudrée .

Degazez la pâte et la façonner en boule . Ne manipulez pas la pâte dure.

Graisser un plat avec de l'huile , placer la boule de pâte et laisser reposer pendant 30 minutes .

Préchauffer le four à 400 F , en utilisant une paire de ciseaux  faire de petites coupures sur le dessus du pain .

Eviter les coupures profondes , cuire le pain pendant 30 minutes ou jusqu'à ce que le dessus soit bien doré .

Retirer le pain du four et transfert à une grille , laisser refroidir complètement .

Trancher et servir avec du beurre .