This is a heavy and firm potato bread, perfect for Obložené Chlebíčky (Open Face Sandwiches) or as a side to Stuffed Peppers or most other dishes as an alternative to bread dumplings. It cuts beautifully and has a strong potato flavor. Most recipes include the following ingredients: Mashed Potatoes, Water, Flour, Yeast, Sugar, and Salt. Many recipes add an egg, butter, or oil.
This recipe is one I derived from a combination of different Slovak and Russian recipes that best emulates the Zemiakový Chlieb found in most Slovak bakeries. It's always a work in progress so as I find a better combination I will update.
This recipe is one I derived from a combination of different Slovak and Russian recipes that best emulates the Zemiakový Chlieb found in most Slovak bakeries. It's always a work in progress so as I find a better combination I will update.
You will need:
1/3 cup milk
1 tbsp powdered sugar
1 tbsp. yeast
1 1/2 large russet potatoes mashed (2 cups mashed potatoes)
3-4 cups flour
1 tbsp oil
1 egg
1 tsp salt
Cook potatoes. I usually do this by boiling the potatoes for 30 mins, then running over cool water. The skin comes right off in this process.
Heat milk to 105-110 degrees and add sugar and yeast. Let sit for about 10 mins while adding egg, oil, salt, and potatoes to a separate bowl. Add yeast mixture and half the flour. Mix and gradually add the rest of the flour. Dough is ready when you can grab it without it sticking to your hands. Grease a bowl, cover, and put in a warm place (I turn the oven on for 30 seconds, turn it off, and put the bowl in the oven). Let rise for 1-2 hours, allowing more time for cooler places and less for warmer.
Knead dough and form a long loaf about 6 inches in diameter. Place loaf on top of a little cornmeal on a cookie sheet and bake at 375 degrees for 40-45 mins. Loaf will sound hollow when tapped. If not, bake another 5-10 mins.
Immediately place on cooling rack. Slice and serve after allowing to cool for 10-15 mins. Will keep for a week or more.
1 tbsp powdered sugar
1 tbsp. yeast
1 1/2 large russet potatoes mashed (2 cups mashed potatoes)
3-4 cups flour
1 tbsp oil
1 egg
1 tsp salt
Cook potatoes. I usually do this by boiling the potatoes for 30 mins, then running over cool water. The skin comes right off in this process.
Heat milk to 105-110 degrees and add sugar and yeast. Let sit for about 10 mins while adding egg, oil, salt, and potatoes to a separate bowl. Add yeast mixture and half the flour. Mix and gradually add the rest of the flour. Dough is ready when you can grab it without it sticking to your hands. Grease a bowl, cover, and put in a warm place (I turn the oven on for 30 seconds, turn it off, and put the bowl in the oven). Let rise for 1-2 hours, allowing more time for cooler places and less for warmer.
Knead dough and form a long loaf about 6 inches in diameter. Place loaf on top of a little cornmeal on a cookie sheet and bake at 375 degrees for 40-45 mins. Loaf will sound hollow when tapped. If not, bake another 5-10 mins.
Immediately place on cooling rack. Slice and serve after allowing to cool for 10-15 mins. Will keep for a week or more.
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