Directions: |
Directions:In a medium size bowl, combine all the ingredients for the sponge and beat until smooth. Allow the batter to sit for 20 minutes, or until batter is foamy and doubled in volume.
Add the remaining cup of water, honey, salt, potatoes, and seeds (if desired) and beat until smooth. Add 2 cups of flour and beat until thoroughly incorporated. Repeat with 2 more cups of flour. About 1 cup at a time, work in enough of remaining flour to form a soft dough---the amount of flour will vary according to the amount of mashed potatoes you used. Turn dough out onto a lightly floured surface and knead for 8 to 10 minutes. Rinse and dry the bowl, then oil the surface of the dough and place in the bowl. Cover with a clean, dry dishtowel, and let rise in a warm place free from drafts for about one hour, or until doubled in volume. Punch dough down and knead briefly to expel larger air bubbles. Form into loaves and place in lightly greased 9” x 5” x 3” loaf pans. Cover with a clean dry dishtowel and allow to rise until doubled, about 30 minutes. Brush the tops of the loaves with milk and sprinkle with more seeds, if desired. Bake in a preheated 375° oven for 40 to 45 minutes. Loaves should be golden brown, slide easily from the pan, and sound hollow when tapped on the bottom. Cool on wire racks. |
Personal
Notes: |
Personal
Notes: This Hungarian Potato Bread uses leftover mashed potatoes, and the size of the loaves will be determined in part by the amount of mashed potatoes you have on hand. The recipe as it stands will make two large 2-pound loaves. If you end up with a smaller amount of dough, use smaller pans. The truly traditional method would be to bake them free-form on baking stones or a lightly-greased baking sheet.
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