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В этой статье мы аккуратно собираем и перепрочитываем рецепты и заметки, связанные с картофельным хлебом по рецептам Эннабел Лангбин, сочетая их в единую, максимально подробную картину. Используемый материал охватывает разные варианты: хлеб с использованием картофеля и дрожжей, фокачча с пюре и картофелем, запечённые лепешки и блюда на основе хлеба с картофелем и пряностями. Мы сохраняем все исходные формулировки и логически соединяем их, чтобы читатель получил целостное представление о подходах к приготовлению хлеба и сопутствующим вариантам.
Place warm water in a large mixing bowl (a bread maker or electric mixer with a dough blade is ideal if you have one). Sprinkle yeast over the water and allow to stand for 2 minutes. Mix in the mashed potato and the ¼ cup olive oil. Turn the risen dough onto a lightly floured board, divide in half and shape each half into a ball. Roughly flatten one ball onto a tray lined with baking paper, pressing the dough out to an oval shape about 25 x 20cm. Slide the baking paper with the dough on it off the tray and onto the preheated baking stone. Bake for about 25 minutes until golden. When cooked the bread will sound hollow when you tap it. Repeat with the other ball of dough.
Эти инструкции представляют базовый принцип: население теста пюреобразуют, чтобы получить более мягкую, эластичную консистенцию, которая затем выпекается до золотистой корочки. В оригинальной версии langbein это кулинарная идея фокаччи, в состав которой добавляется маched potato - это делает хлеб необычно нежным и структурно прочным, с вау-эффектом готовности.
When you're ready to cook your bread, place a baking stone on the centre shelf of the oven and preheat oven to 220˚C. Turn the risen dough onto a lightly floured board, divide in half and shape each half into a ball. Roughly flatten one ball on to a tray lined with baking paper, pressing the dough out to an oval shape about 25 x 20cm. Use your fingertips to press dimples into the top of the loaf, then drizzle with olive oil and sprinkle with rosemary and sea salt. Slide the baking paper with the dough on it off the tray and on to the preheated baking stone. Bake for about 25 minutes until golden. When cooked, the bread will sound hollow when you tap it. Remove from the oven and allow to cool on the baking stone for a few minutes, then transfer to a rack to cool. Repeat with the other ball of dough. If you want to save the second ball of dough to use later, place it in a lightly oiled bowl, cover with a clean cloth and place in the fridge for up to 48 hours. It also freezes well.
Эта версия позволяет работать с тестом так же, как и в базовом рецепте, но добавляет аромат розмарина и соли, создавая характерную хрустящую корочку и мягкую сердцевину. Вариант с медленно подъемом может быть сохранён в холодильнике на ночь для более глубокого вкуса.
Annabel Karmel: Recenze kuchařek
This wonderfully supple focaccia dough makes enough for two large loaves, so you can cook half now and pop the rest in the fridge or freezer for another day. We'll often make extra mashed potato so we've got some left for this bread the next day. Prep Time 20 minutes + 3 hours rising, or 12 hours in the fridge. Cooking time: 25 minutes. Makes two large loaves. Place warm water in a large mixing bowl (a bread maker or electric mixer with a dough blade is ideal, if you have one). Sprinkle yeast over the water and allow to stand for 2 minutes. Mix in the mashed potato and the cup olive oil. Stir in the flour and salt and mix until the dough just starts to come away from the sides of the bowl. Turn the dough on to a lightly floured board and, using lightly oiled hands, knead about 30 times (or for 3-4 minutes on the dough cycle of a breadmaker). Place the dough into a lightly oiled bowl. Cover with muslin or a teatowel and leave to rise in a warm place for 3-4 hours or until it has doubled in bulk. You can also leave it in the fridge, covered, to rise slowly overnight. When you're ready to cook your bread, place a baking stone on the centre shelf of the oven and preheat oven to 220degC. Turn the risen dough onto a lightly floured board, divide in half and shape each half into a ball. Roughly flatten one ball onto a tray lined with baking paper, pressing the dough out to an oval shape about 25 x 20cm. Use your fingertips to press dimples into the top of the loaf, then drizzle with olive oil and sprinkle with rosemary and sea salt. Slide the baking paper with the dough on it off the tray and onto the preheated baking stone. Bake for about 25 minutes until golden. When cooked, the bread will sound hollow when you tap it. Remove from the oven and allow to cool on the baking stone for a few minutes, then transfer to a rack to cool. Repeat with the other ball of dough. If you want to save the second ball of dough to use later, place it in a lightly oiled bowl, cover with a clean cloth and place in the fridge for up to 48 hours. It also freezes well. Thaw before pressing out and baking.
Эти инструкции объясняют, как можно приготовить две большие буханки или сохранить тесто на потом, а также как адаптировать текстуру теста при помощи точного количества воды и пюре. Включение розмарина и морской соли добавляет характерный аромат и хрустящую поверхность.
These always get rave reviews. We allow one medium-large potato per person, but for hungry appetites cook extra - it’s an economical way to fill people up. If cooking for vegans or dairy-free use olive oil instead of the butter. Prep Time 10 mins Cook Time 40-50 mins Serves Salads & Sides Vegan Dairy Free Gluten Free Nut Free.
We can расширить идею: использовать картофель как основу для запеканок на хлебе, добавлять чеснок и зелень, превращая хлеб в универсальную основу для закусок и основного меню. Вариант с яйцом и сыром может быть адаптирован к диетическим потребностям, используя растительные масла.
YOGHURT FLATBREAD Make the yoghurt flatbread dough. Combine the flour and salt in a large bowl. Fold in the yoghurt and use your hands to mix to just combine. Set aside to rest while you prepare the filling. LAMB FILLING To make the filling, heat the olive oil in a frying pan over medium-high heat. Add the lamb mince, onion, and pepper, and fry, stirring often to break up the mince until the mince is no longer pink and starts to brown (6-8 minutes). Add the lemon zest, cumin, and salt, and cook for a further 2 minutes until aromatic. Remove from the heat and stir through the parsley and lemon juice, then set aside to cool. Use floured hands to form the flatbread dough into a rough log and divide into 10 pieces. Flatten each piece of dough into 15cm/6in rounds. Spoon a loose ⅓ cup of the lamb filling onto the middle of the dough, then fold up the edges of your dough to join in the middle, covering the filling and forming a round parcel. Turn the flatbread over and use a rolling pin to gently roll out into a 12cm/5in round. Repeat this process with the remaining dough and filling until you have 10 rounds in total. When you are ready to cook, preheat your barbecue or heavy frying pan to medium-high heat. Cook the flatbreads until golden and cooked through (about 3 minutes on each side). To serve, cut each round into four and pile onto a serving board Serve alongside a bowl of yoghurt with a couple spoonfuls of harissa swirled through it, if using. NOTE When making the dough, we’ve found these work best when you use plain runny yoghurt. If you’re using Greek yoghurt, you will need to use a little more.
Эта часть демонстрирует гибкость теста и возможность использования баранины как начинки, а также продвижение идеи йогуртового теста как основы для баланса вкусов и текстур.
This family favourite is wonderful served as a weeknight side dish, with a Sunday roast or with a special-occasion dish. Prepare to serve с различными вариантами сыров, зелени и оливкового масла. Включение чеснока и пряностей в тесто или начинку позволяет адаптировать рецепты под вкусы гостей и сезон.
DOUGH 1 1/2 cups warm water, 1 1/2 tsp dry yeast, 1 packed cup cooked mashed potato, 1/4 cup extra-virgin olive oil, 4 1/2 cups high-grade flour, and extra for kneading, 2 tsp salt. TOPPING 1-2 tbsp extra-virgin olive oil, 2 tsp finely chopped rosemary, 1/2 tsp flaky sea salt. STEP 1 Place warm water in a large mixing bowl (a bread maker or electric mixer with a dough blade is ideal, if you have one). Sprinkle yeast over the water and allow to stand for 2 minutes. STEP 2 Turn the dough onto a lightly floured board and using lightly oiled hands knead about 30 times (or for 3-4 minutes on the dough cycle of a bread maker). STEP 3 When you’re ready to cook, place a baking stone on the centre shelf of the oven and preheat oven to 220˚C. STEP 4 Slide the dough onto the baking stone and bake until golden. STEP 5 Repeat with the other ball. If you want to save the second ball, refrigerate up to 48 hours. This dough makes two large loaves.
Эти фрагменты подчеркивают повторяющуюся структуру замеса, подъема и выпечки, а также дают инструкции по варианту двух больших лепешек или хлебов, которые можно сохранить на будущее.
Видео-обзор: дегустация и пошаговый разбор нескольких вариантов приготовления хлеба с картофелем по рецептам Langbein.
Kváskový chléb – recept a složení
| Название варианта | Основной ингредиент | Время подготовки | Время выпечки | Порции |
|---|---|---|---|---|
| Классический хлеб с пюре | пюре картофель | 20 мин | 25 мин | 2 буханки |
| Хлеб с розмарином | пюре картофель, розмарин | 15 мин | 25 мин | 2 буханки |
| Йогуртовые лепешки с бараниной | йогурт, баранина | 30 мин | ~6 мин на каждую лепешку | 10 лепешек |
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