Transylvanian Potato Bread Recipes

TRANSYLVANIAN POTATO BREAD

Steps:

• Preheat the oven to 400°F.
• Mash the potatoes.
• Half of the flour plus the yeast are put into one cup of hot water and then poured over the potatoes.
• The composition is mixed well (~30 minutes).
• The dough is kneaded with more flour and allowed to rise in a warm place (under a blanket or in an oven on warm) for 2 hours.
• To the risen bread is added the rest of the flour and the salt dissolved in hot water and is kneaded vigorously for 30 minutes or until the dough does not stick to the hand anymore.
• The dough is allowed to rise again for 50 minutes the dough can be cut or placed in the form of choice.
• Make sure to rub a bit of oil or butter on the bread pans so the dough does not stick.
• Let the bread rise for another 30 minutes inside the bread pans.
• Bake for 30 minutes.

BEST POTATO BREAD

Steps:

• Place potato and 1-1/2 cups water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer until very tender. Drain, reserving 1/2 cup liquid. Mash potatoes (without added milk or butter); set aside. , In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, 4 cups flour, potatoes and reserved cooking liquid; beat until smooth. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. Sprinkle lightly with additional flour. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.