Házi Kenyér Burgonyával

Homemade Bread with Potato Dough

Today we are provided with commercially-made bread, writes Ilona Horváth in Szakácskönyv, but it can also happen that we will have to make bread for our households. Here is her recipe:

Ingredients:
1 kilogram bread flour
20 grams yeast
15 grams salt
250 grams potatoes, boiled and riced
100 milliliters warm water

Method:
Dissolve the yeast in the warm water and mix in three tablespoons of the flour, which should sit for a bit. Sift the flour and put it in a deep bowl. Put the potatoes in the center and add the yeast mixture and some warm salted water. Knead until the dough easily comes off of your hands and the sides of the bowl. It should be a medium-hard consistency. Cover and let it sit in a warm place for an hour. When it has risen, put it on a floured board, knead it a little more, and then put it in a medium-sized floured pan where you will let it sit for another half an hour. Before putting it in the oven, slash the top with a sharp knife. Bake in a good hot oven for 50 minutes. The dough can be flavored with caraway seeds if you'd like, which should be added at the end of the kneading.

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6 Comments

What is the SHAPE of the bread? A loaf? A round? I assume it's granular yeast? A "good, hot oven"? Is that 204 or 260 celcius? This appears to be a contemporary recipe--not one of the older ones and indeed sounds tasty. Thanks!

Gretchen at May 7, 2008 4:01 PM

OOPS--now see that it IS an older book. So the yeast is not granular and the rest of my questions must be answered by the cook.

Gretchen at May 7, 2008 4:04 PM

ITT VAN GYEREKEK EGY JO MAGYAR KENYER, MAI TECHNOLOGIAVAL:
KELL HOZZA: 60 DKG KENYERLISZT
0.36 L VIZ
3 MOKKASKANAL SO
1 " CUKOR
2 " GRANULALT ELESZTO
2 EVOKANAL FEHER ECET
KELL TOVABBA - HAZI DAGASZTO-GEP,VAGY KENYERSUTO KESZULEK. AZ UTOBBIRA IROM A MODSZERT.

A SUTOEDENYBE ELOSZOR A VIZET,ECETET,SOT,CUKROT TESSZUK.UTANA KOVETKEZIK A LISZT.A LISZT TETEJEBE UJADDAL NYOMOTT LYUKBA MEGY AZ ELESZTO.
TEDD A KENYERSUTO PROGRAMJAT A KELESZTORE EZ KB
1 ORA 50 PERC.
AMIKOR A KELESZTES KESZ FORMALJ A TESZTABOL EGY KB.40 CM HOSSZU ES 15 CM SZELES CSUCSOS ALAKOT
LETAKARVA PIHENTESD 40 PERCIG.A TETEJET HAROM HELYEN VAGD BE ELES KESSEL.HELYEZD A 200 CELSIUS FOKRA FELMELEGITETT SUTOBE 35 PERCRE.5 PERCEL MIELOOT KESZ VEDD KI ES KEND MEG A TETEJET SOS VIZZEL.
ENNYI AZ EGESZ NEM FOGSZ CSALODNI!

Jozsef Kovacs at April 20, 2010 7:15 AM

Who bakes their own bread in this day and age? It's not even practical, when you consider the cost of ingredients and keeping an oven hot for 50 minutes or longer, only to make a product that will go stale on you in two or three days. If one is single, a loaf will be too much much bread on hand.

I prefer to shop for a fresh made roll whenever I need one. It's not something I feel the need to make at home.

Farkas László at April 20, 2010 11:15 AM

Kedves Lacikam !

A recept azonak irodott, akiknek mint magamnak is
20 evi tavollet utan meg mindig hianyzik a jo magyar kenyer. Eloallitasi koltsege talan csak fillerekkel tobb mint a kesztermeke! 3 napig teljessen elvezheto! A hazi keszitmenyek mindenkor
jobbak mint az uzleti vagy ettermi etelek.Ezt
mindenki tudja!Termeszetesen a te jogod eldonteni
melyiket szereted jobban! Kinek a pap- kinek a papne!

Jozsef Kovacs at April 21, 2010 12:29 AM

To Farkas:

I believe a lot of people, including myself, bake their own bread.
You can sit down and watch tv on your 52 inch screen that burns
so much electric. Or, you can become productive by turning on the
oven and baking your own bread. At least when you turn the oven
off, you have made something.

JoPi at May 21, 2010 2:08 PM