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.


2 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
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