Best 3 Pain Patate Recipes
In the culinary world, there exists a delectable treasure that harmoniously blends the wholesome goodness of potatoes and the rustic charm of French cuisine: pain patate, a delectable bread that captivates taste buds with its soft, fluffy texture and earthy flavors. Originating from the heart of France, this culinary gem has garnered a loyal following thanks to its versatility and ability to complement a wide array of dishes. Whether you seek a hearty breakfast loaf, a savory accompaniment to soups and stews, or a delightful snack to relish on its own, pain patate stands ready to tantalize your palate. Embark on a culinary journey as we delve into the secrets behind crafting this beloved bread, exploring variations that cater to diverse dietary preferences and offering step-by-step guidance to help you recreate this French delight in your own kitchen. From the classic pain patate to its gluten-free and vegan renditions, let us embark on a delectable adventure, transforming simple ingredients into an extraordinary bread that will elevate your dining experience.
Let's cook with our recipes!
SWEET POTATO BREAD (PAIN PATATE)
This bread is flavorful and very moist. As Peggy said, this could be called a pudding. I used the coconut milk/evaporated milk combination which I think added to the flavors. The spices are spot on. This is a really enjoyable dessert!
Provided by Peggy J Shabazz
Categories Other Desserts
Time 4h
Number Of Ingredients 12
Steps:
- 1. Generously grease a 9-x5-inch loaf pan and set aside
- 2. In a large pan, mix grated potatoes with whole milk and evaporated milk. Mix in cinnamon, nutmeg, and salt, then bring to a boil over medium heat. Cook uncovered for 15-20 minutes, scraping bottom of the pan often to prevent potatoes from sticking.
- 3. Preheat oven to 400 degrees Fahrenheit.
- 4. Add sugar, vanilla, raisins, molasses, banana (if using), and margarine to potato mixture. Continue to cook uncovered over medium heat for about 5 additional minutes, scraping bottom of the pan almost constantly. Mixture should be very thick.
- 5. Pour in the prepared pan. Cover the pan with aluminum foil, and place it in large baking dish. Put hot water in the baking dish halfway to the top of the pan and bake in the middle of the preheated oven for 3 three hours.
- 6. Check water level every 30 minutes, and add hot water to the baking dish when necessary. Cool, loosely covered, in the pan at room temperature.
- 7. Refrigerate to cool completely. To unmold, gently shake the pan to loosen the desert, and overturn onto a serving dish.
- 8. *Pain Patate can be made in a 6 cup pudding mold or individually in ramekins.*
PAIN PATATE
Though the name literally means "sweet potato bread," this Haitian treat is more like a baked pudding. The secret is to use white sweet potatoes (also called boniatas) and not orange ones or yams. Otherwise, the dish will look rather unappetizing, though it will still taste good.
Provided by Valeria
Categories Dessert
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Grate sweet potatoes into mixing bowl and mash the banana into the sweet potatoes.
- Mix in all ingredients, one at a time, until each ingredient is fully blended into the mix.
- Spread evenly into a 9x13 inch baking pan.
- Bake for 90 minutes or until toothpick inserted into center comes out clean.
- Let cool 10 minutes. Serve hot. For an added treat, top with whipped cream or rum syrup.
SWEET POTATO BREAD (PAIN PATATE)
Yield 8
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 375 degrees. 2. Grate sweet potatoes into mixing bowl and mash the banana into sweet potatoes. 3. Add all ingredients (except 1 tbsp brown sugar) mixing each ingredient at a time until each ingredient is fully blended into the mix. 4. Spread evenly into 9x13 inch baking pan and sprinkle remaining 1tbspn brown sugar over the top of the pudding. 5. Bake for 1 1/2 hour or until toothpick inserted into center comes out clean.
Tips:
- For a crispy crust and a fluffy interior, boil the potatoes until they are just tender, but not mushy.
- Be sure to drain the potatoes thoroughly before mashing them. Excess water will make the dough too wet and difficult to handle.
- If the dough is too sticky, add a little more flour, one tablespoon at a time, until it is smooth and elastic.
- Knead the dough for at least 5 minutes, or until it is smooth and elastic. This will help develop the gluten in the flour and make the bread more chewy.
- Let the dough rise in a warm place for at least 1 hour, or until it has doubled in size. This will give the yeast time to work and produce carbon dioxide, which will make the bread light and airy.
- Bake the bread in a preheated oven at 375 degrees Fahrenheit for 30-35 minutes, or until it is golden brown and crusty.
- Let the bread cool for at least 10 minutes before slicing it. This will help prevent the bread from tearing.
Conclusion:
Potato bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover potatoes, and it is also a good source of fiber and potassium. Whether you are a beginner or an experienced baker, this recipe for potato bread is sure to be a success.
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