HUNGARIAN POTATO BREAD
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
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.)
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Dipa Paul
[email protected]This recipe looks amazing!
Nashad Saim
[email protected]I can't wait to try this recipe!
Argll Meerg
[email protected]This recipe is a game-changer!
Zain's Craft
[email protected]Thanks for sharing this recipe!
Foyes Nishat
[email protected]I'll definitely be making this again.
Correy uchiha
[email protected]This is the best potato bread I've ever had!
Putin Boy
[email protected]This recipe is a keeper!
bash Unknown
[email protected]Not bad!
Mazhar Sadiq
[email protected]I give it a 3 out of 5.
Ruth Chowdhury
[email protected]Meh.
Millicent Mselema
[email protected]I was disappointed with this recipe. The bread was dry and crumbly, and the flavor was bland. I don't think I'll be making it again.
Cassie Ross
[email protected]This bread was a bit too dense for my taste. I think I would have preferred it if it was a bit lighter and fluffier. The flavor was good, but not amazing.
B Bear
[email protected]I'm not a huge fan of potato bread, but I have to say this recipe was pretty good. The bread was soft and fluffy, with a nice crust. The flavor was mild, but still flavorful. I would definitely make it again.
Taylor Stehman
[email protected]This bread was a pleasant surprise! I wasn't expecting much, but it turned out to be really good. The texture was dense and chewy, with a slightly crispy crust. The flavor was earthy and savory, with a hint of sweetness from the potatoes.
Autumn Child
[email protected]This was a great recipe! I made it exactly as written and it turned out perfectly. The bread was soft and fluffy, with a nice crust. The flavor was delicious, with a hint of rosemary and garlic.
Siraj Baloch
[email protected]I've made this potato bread several times now and it always turns out perfect. It's so easy to make and the flavor is amazing. I love that it's a great way to use up leftover mashed potatoes.
Due beauty Cream
[email protected]This Hungarian potato bread was delightful! The texture was slightly dense but still fluffy and moist, with a hint of sweetness from the potatoes. The flavor was earthy and savory, with a perfect balance of herbs and spices. I served it with some hom