Transylvanianpotatobread Recipes
TRANSYLVANIAN POTATO BREAD
Make and share this Transylvanian Potato Bread recipe from Food.com.
Provided by littlemafia
Categories Yeast Breads
Time 30m
Yield 3 breads, 8-16 serving(s)
Number Of Ingredients 5
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.
CRUSTY POTATO BREAD
This hearty bread has excellent flavor and a wonderful crust...delicious!
Provided by Annette
Categories Bread Yeast Bread Recipes Potato Bread
Time 3h5m
Yield 15
Number Of Ingredients 7
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread Cycle; press Start.
Nutrition Facts : Calories 23.8 calories, Carbohydrate 2.2 g, Cholesterol 4.1 mg, Fat 1.6 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 1 g, Sodium 245.2 mg, Sugar 0.9 g
RUSSIAN POTATO BREAD
I got this recipe from a library book called "The Cook's Encyclopedia of Bread". It was made for dinner, but almost all of it got eaten the instant it got out of the oven. It's good plain, with butter, or with American cheese. The book says the potatoes give it a longer shelf life, but ours got eaten too soon to see if that was accurate. The number of servings is approximate, our bread-loving family of 5 ate it in two sittings, but it might last longer for other people.
Provided by Dixie Vader
Categories Yeast Breads
Time 2h40m
Yield 1 large loaf, 10 serving(s)
Number Of Ingredients 8
Steps:
- Grease a baking sheet.
- Peel and dice your potatoes, then boil them until they're tender. Reserve 2/3 cup of the potato water and discard the rest.
- Mash and sieve the potatoes. (I personally just mashed the potatoes until there were no lumps and it turned out fine).
- Combine the mashed potatoes and potato water. Let cool to lukewarm.
- Meanwhile, combine the flours, yeast, seeds, and salt.
- Rub the butter into the flour mixture.
- Gradually work the potato gloop into the flour mixture using your hands if neccesary to form a soft dough.
- Turn out onto a floured surface and knead 8-10 minutes. Add more flour as needed to keep your dough from sticking.
- Place in a lightly oiled bowl, cover, and let rise for approximately 1 hour (or until doubled).
- Punch down, then turn out onto a floured surface.
- Knead gently for about a minute, then shape into a 7-inch oval loaf.
- [NOTE - My 1 large loaf didn't cook all the way through. It might've just been my oven, but you may want to make two smaller loafs instead].
- Place on the greased baking sheet and lightly sprinkle with whole wheat flour.
- Cover and let rise 30 minutes.
- While it's rising, preheat your oven to 400°F.
- Using a serrated knife, slash 3-4 diagonal cuts into the top of your dough (criss-cross style).
- Bake 25-30 minutes until golden.
- Cool on a wire rack, or eat hot.
Nutrition Facts : Calories 217.5, Fat 3, SaturatedFat 1.6, Cholesterol 6.1, Sodium 484.5, Carbohydrate 41.6, Fiber 3.2, Sugar 0.3, Protein 6.3
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