Best Transylvanian Potato Bread Recipes

POTATO BREAD (PENNSYLVANIA DUTCH STYLE)

Steps:

• 1. Cook potatoes in 1/2 cup water until soft. Strain cooking liquid into bowl and save. Mash potatoes and set aside.
• 2. In a small bowl, combine the 3/4 cup warm water, sugar and yeast. Gently stir to combine and set aside for 5-6 minutes to "bloom".
• 3. Meanwhile, in a very large bowl, combine the flour, sugar and salt. Add the water, potatoes, butter and yeast mixture. Mix well with a wooden spoon. (At this point, if the mixture seems dry add a little more water. If the mixture is too wet, add a little more flour.)
• 4. Mix with hands and knead for about 2-3 minutes to incorporate all of the ingredients. Mixture will be slightly sticky but should not stick too much to side of bowl.
• 5. Cover and let rise in a warm draft-free place for 1 hour or until doubled in size.
• 6. Punch down dough and knead for 2-3 minutes using additional flour as needed to prevent sticking. Dough should feel smooth and elastic. Place in a greased bowl and turn dough to coat. Cover and let rise for 1 hour or until doubled in size.
• 7. Punch down dough and knead for 2-3 minutes using additional flour as needed to prevent sticking.
• 8. Divide dough in half and form each half into a round loaf. Place each loaf on a parchment-lined baking sheet that has been sprinkled with cornmeal.
• 9. Cover and let rise 1 hour. Heat oven to 350 degrees F.
• 10. When ready to bake, cut an "X" on top of each loaf. Bake for 35-45 minutes or until golden brown and sounds hollow when tapped with fingertip.
• 11. Brush each loaf with melted butter and cool on wire rack.
• 12. To store, wrap in waxed paper and then place in a plastic bag.
• 13. ****Note**** 1 2-ounce cake of yeast is equivalent to 1 strip (3 1/4-ounce packets) of active dry yeast.

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.

POTATO BREAD

Steps:

• Place potatoes in a saucepan, cover with water to a depth of 1 inch, bring to a boil, lower heat to a simmer and cook until the potatoes are tender when pierced with a knife. Drain potatoes and set aside to cool. When cool, peel potatoes and place in a zipper-close plastic bag with 1/2 tablespoon of the salt. Seal bag and shake to distribute the salt. Press down on the potatoes to crush them.
• Stir the yogurt in a bowl and stir in yeast. Set aside 5 minutes. Place potatoes in the bowl of a stand mixer with a paddle attachment. Add the yogurt mixture and remaining salt and process on low speed until just mixed. Gradually add 3 2/3 cups of the flour, or a little more as needed for the mixture to come together as a dough. It will be a little sticky. Knead by hand, adding more flour if necessary, to make a fairly smooth ball of dough. Cover bowl with plastic wrap and let sit at room temperature 3 to 4 hours.
• Refrigerate at least overnight and up to 2 days.
• To make breads, remove dough from refrigerator for 2 hours. Cover a baking sheet with parchment. Flour a work surface and turn ball of dough out onto it. Pull a golf-ball-size piece of the dough off and set it aside to refrigerate and use as starter for subsequent batches. Divide remaining dough in 8 portions. Form one portion into a disk. Stretch one side of the disk out and fold it back on top. Turn disk and repeat 9 times. With floured hands, form the disk into a ball, then flatten it back into a disk shape about 3 1/2 inches in diameter and about 1/2 inch thick. Place on the baking sheet. Repeat with remaining dough. Breads can be cooked immediately or set aside for up to 2 hours.
• Heat a grill or stovetop grill pan on medium-high. Place disks of dough on grill or pan a minute or so, enough for a crust to form on the outside without coloring. Turn and repeat on the other side. Transfer rounds to the baking sheet. Heat oven to 400 degrees. Brush dough with melted butter on both sides.
• Bake rounds 5 minutes. Turn over, brush tops with more butter and continue baking 6 to 10 minutes more, until a knife slipped into the side comes out clean. Transfer breads to a rack to cool. To serve, warm breads 10 minutes in a 300-degree oven and wrap in a napkin.

SOURDOUGH OATMEAL POTATO BREAD

Steps:

• Place ingredients in bread machine pan in the order that they are listed.
• Select dough cycle and press start.
• Turn dough out on lightly floured surface and shape into desired loaf.
• Place in greased loaf pan and let rise, covered, until 1 to 2 inches above edges of pan.
• Be patient, this can take several hours, depending upon how active your sourdough culture is.
• Uncover and bake at 350 degrees F for about 30 minutes, or until done.
• Immediately turn out of pan and cool on wire rack.
• Brush top crust with butter for a soft crust, if desired.
• NOTE: You can use part whole wheat flour (up to 1 1/2 cups) in place of all white flour.
• I recently made this and used only 1/2 cup of whole wheat flour.
• It made a very nice, light wheat bread.

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.