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Bread with potato and dill

Fluffy, delicious bread, with potato and dill, perfect for savory sandwiches. From



Potato: 1 great, 280 g. about, peeled and sliced ​​cubes 2,5 – 3 cm

Butter: 3 tablespoons

Flour: 410 g. (possibility, bread)

Dry yeast: 1 1/2 teaspoon

Salt: 1 1/2 teaspoon

chopped dill: 2 full tablespoons

Egg: 1 small, beaten with 1 tablespoon water spreads



Put the potato cubes in a saucepan and add water, they are covered. Put on fire and cook until soft (be careful not to melt). Remove from heat and keep 3/4 cup of water to boil. Let it cool. Drain the potatoes and put it back in the pot. Put them back on low heat, to evaporate as much water as possible. Remove from the heat.

Make mashed potatoes and counting 1 mug (tightly pressed to fill the cup). put the 1 cup puree in a bowl and add the butter. Stir to melt and mix with the mashed. Cover and allow to cool.

In a bowl mix the flour with the yeast and salt. Add the puree and stir to mix. Finally add the water from the potatoes and knead until you get an elastic dough. Finally add the dill and knead a little more, to mix.

Place the dough in lightly greased bowl and cover well with plastic film. Let rise until doubled in volume, 1 – 1 1/2 time.

Grease a slightly oblong form 20 from. about.

Press with your hands the dough to deflate and empty the bowl lightly floured bench. Opens in a rectangular sheet, 20 X 14 from. about. Wrap the roll sheet from the broad sides and put on the form with the compound downwardly. Cover the form lightly oiled membrane and allow to rise until 1 from. approximately above the rim of the mold; (30 minutes).

Meanwhile preheat the oven to 175 degrees.

When the bread is ready, the scratch with a sharp knife along and brush with beaten egg.

Bake the bread in the preheated oven until golden brown the surface, 45 – 50 minutes.

Remove from oven and let 10 minutes to drop the temperature. Then xeformarete and leave on rack to cool completely.