Yeast Potato Bread with Bacon and Green Onions
by Editorial Staff
Yeast potato bread with bacon and green onions – original, with the soft and porous crumb. Compared to most types of baked goods, bread with mashed potatoes contains twice as much protein and fiber and stays fresh for much longer. It is higher in calories, so it leaves you feeling full for a long time.
Cook: 20 minutes
Servings: 8
Ingredients
- Potatoes – 120 g (2 pcs.)
- Sour cream – 60 g
- Drinking water – 120 ml
- Flour – 250 g
- Fresh yeast – 15 g
- or dry yeast – 1 teaspoon with a slide
- Bacon (or brisket) – 60 g (2 strips)
- Green onion – 2-3 feathers
- Salt – 0.5 teaspoon
- Vegetable oil – 2 tbsp
Directions
- Chop the bacon finely and place in a preheated dry skillet. Fry the bacon over medium heat for 5-7 minutes, until golden brown and crisp on all sides.
- Peel the potatoes, cut into large pieces and boil in boiling salted water until soft, 15-20 minutes.
- Drain the potatoes completely. Grind the mashed potatoes with a crush and cool. In a deep bowl, combine water and salt, add sour cream and dissolve yeast. Stir.
- Then add the mashed potatoes and half the flour to the bowl. Stir the dough with a whisk. Finely chop the green onion and add to the bowl of dough. Put the bacon from the pan in the same place in the melted fat.
- Add the remaining flour and knead into a firm dough. If a lot of fat is melted, you will need a little more flour than indicated in the recipe. Grease a bowl with vegetable oil, cover with plastic, and leave the dough for 1.5 hours to approach. The dough will increase 2-2.5 times. Crumple it several times, releasing all the air.
- A baking dish (I have a detachable dish with a diameter of 18-19 cm) grease with vegetable oil and transfer a ball of dough into it. Leave to proof for 30-40 minutes. By the end of this time, preheat the oven to 220 degrees.
- The dough has grown and filled the entire mold. Place the dish in a preheated oven for 5 minutes. Then reduce the temperature in the oven to 170 degrees and bake the bread and bacon for another 30 minutes. Remove the bread from the mold and transfer it to a wire rack or wooden board until it cools completely.
- The crust is porous and moist, while the crust is dry and crispy. Potato bread with bacon and green onions is very good with meat dishes, soups, or simply with sour cream or adjika. Recommend!
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