Potato Bread




Rating: 3.25 / 5.00 (16 Votes)


Total time: 5 min

Servings: 1.0 (servings)

Pre-dough:





Dough:







Instructions:

The best part of the Hungarian potato bread is the crispy crested.

For the dampfl, crumble the yeast in the water, stir it with the flour and let it rise at room temperature until it has doubled in volume. It can be made the night before the baking day. Make the potatoes in unsalted water, steam, peel and mash. Let the salt and sugar dissolve in the water. Knead a bread dough from the potatoes, the steam and all the remaining ingredients. Let rise for 60 minutes in a warm place, protected from drafts – preferably in a floured dish in a round baking bowl. Shape into a round loaf.

Twist off a mop at the top after pulling up a piece of dough with the fingers of one hand. Bake in a heated oven at 230 °C (convection oven 220 °C ) for 60 min, until a toothpick inserted into it comes out clean repeatedly. Put a bowl of hot water in the stove beforehand.

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