Best 2 Hungarian Potato Bread Recipes

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In the realm of culinary delights, Hungarian potato bread stands as a testament to the harmonious union of humble ingredients and exceptional flavors. Embark on a delightful journey through the world of this delectable bread, discovering its origins, unique characteristics, and the culinary secrets that bring it to life. Our comprehensive guide unveils a treasure trove of recipes, each offering a distinct twist on this classic. From the traditional Hungarian recipe that captures the essence of this bread to innovative variations that incorporate contemporary ingredients and flavors, we present a symphony of tastes that will tantalize your palate. Prepare to be captivated by the rustic charm of potato bread, a bread that seamlessly blends the comforting warmth of potatoes with the wholesome goodness of wheat flour, resulting in a symphony of textures and flavors that will elevate your dining experience.

Here are our top 2 tried and tested recipes!

HUNGARIAN POTATO BREAD



Hungarian Potato Bread image

This recipe was given to me by a sweet little woman from Hungary named Charlotte. I have the hand written recipe here on a purple note card. The bread is soft, delicious and makes a large loaf to feed many.

Provided by Linda Mericle

Categories     Savory Breads

Time 1h15m

Number Of Ingredients 5

1 lb potatoes
6-7 c bread flour
2 pkg yeast (or about 2 tablespoons)
1 Tbsp salt
1 Tbsp caraway seeds (optional)

Steps:

  • 1. Peel and cut up the potatoes in water. She says to use 1 1/2 cups of water and save the water! You simmer the potatoes until soft. Use the cooking water for the bread. I usually use a little more water to have on hand, just in case. This recipe calls for a lot of flour so I usually end up using a bit more water than called for.
  • 2. While the potatoes cool, put about 5 cups of flour and the salt in a large bowl. And the caraway seeds if using. "Take 3 Tablespoons of flour, mix with 1/2 cup of warm water and the yeast. Set aside 20-30 minutes in a warm place covered with a cloth". Thats not how I usually mix in my yeast, but today we are Hungarians! We do this the Hungarian way!
  • 3. Rice the potatoes (with a potato ricer, that I picked up just for this recipe) into the bowl with the flour and salt and add the water from the pot. (If you have no ricer, just mash the potatoes up with a fork or potato masher real good).
  • 4. Mix the flour, potatoes, potato water and salt with a wooden spoon or dough hook in a mixer. Add the additional flour as needed to make a soft dough, tacky, not too sticky. Knead for at least 10 minutes. Put dough in oiled bowl, oil the top, cover and let rise about 1 hour or until double.
  • 5. Punch down dough and form into 1 or 2 round or oval loaves. Place on baking sheets, put into the cold oven and let rise again, about 20-30 minutes before you turn on oven to 400 degrees. Bake about 45 minutes or until golden in color. (this is if you are making 1 large loaf, as she usually does. If making 2 smaller loaves they will be done sooner.) "Bon appetite!!!". ***NOTE: I usually let the dough rise on the baking sheet while the oven preheats BEFORE putting it in. Ms. Charlotte actually lets the dough rise IN the oven, then after 20-30 minutes turns on the oven with the dough already STILL IN it. The dough warms up as the oven heats and starts baking as it preheats. Its your call which way you want to do it. I sometimes like to bake this bread in a dutch oven for a crustier loaf. (if letting rise on the counter, be sure to oil tops and cover with plastic. Remove of course, before baking.)

POTATO LáNGOS: HUNGARIAN FRIED BREAD RECIPE - (4.2/5)



Potato lángos: Hungarian fried bread Recipe - (4.2/5) image

Provided by Foodiewife

Number Of Ingredients 9

1 medium sized-Russet potato (about 10 oz.), peeled
3 teaspoons instant yeast*
1 cup milk
3 Tbsp. sugar
3 1/2 cups flour
3 1/2 Tbsp. oil
1/4 tsp salt
Oil for deep frying
3 1/2 tsp active dry yeast can be used

Steps:

  • Measure: If using instant yeast, place the flour into a stand mixer (or mix by hand). Make a well and add the instant yeast, sugar and salt. PREP: Cook the potatoes until fork tender; mash or use a ricer and add the(cold) milk to the potatoes. Immediately add the warm potato/milk mixture to the dry ingredients and mix until combine. Knead with a dough hook for about five minutes. NOTE: If using dry active yeast, 1/2 cup of warm the milk to lukewarm, add the sugar and yeast and allow to sit for about 5 minutes or so, until foamy. Once foamy, add to the dry ingredients and remaining milk. Place the dough in a slightly oiled bowl and cover loosely with plastic wrap. Allow to double in size. If using instant yeast, the rise can take up to 2 hours. With dry active yeast, it can be about an hour. On a floured surface, dump the risen dough. The dough should not be the texture that it sticks to your hand. If necessary, add about 1/4 at a time, kneading gently until the dough no longer clings to your hand (it's a very forgiving dough). Divide the dough evenly into 8 pieces with lightly floured hands, and pat gently. Then, grab an edge with both hands and move the dough around (almost like making pizza dough) until it stretches into pieces about 1/4" thick. Cover with a towel. Fry in the hot oil (about 250F) until golden (about 2 minutes) and then carefully turn over with tongs. Cook the other side until golden. Drain on a paper towel lined plate, season with kosher salt and eat while hot. My preferred way to enjoy hot lángos is by rubbing a peeled fresh garlic clove. Heaven! Other ways to serve this is with sour cream and grated cheese.

Tips:

  • Use high-quality potatoes: For the best flavor and texture, use starchy potatoes like russet or Idaho potatoes.
  • Boil the potatoes until they are very tender: This will make them easier to mash and will help the bread to be light and fluffy.
  • Mash the potatoes until they are very smooth: Any lumps will make the bread dense and heavy.
  • Use a warm liquid in the dough: This will help the yeast to activate and will result in a lighter, fluffier bread.
  • Let the dough rise in a warm place: This will help the yeast to grow and will result in a larger, more flavorful bread.
  • Bake the bread until it is golden brown: This will ensure that the bread is cooked through and has a crispy crust.

Conclusion:

Hungarian potato bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be tailored to your own taste preferences by adding different herbs, spices, or cheeses. Whether you are a seasoned baker or a beginner, this recipe is sure to produce a delicious and satisfying loaf of bread.

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