Krumplis Kenyer – Hungarian Potato Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough: (pre-dough)
- 50 grams flour
- 1 cube yeast, (alternatively a packet dry yeast)
- 100 ml water, lukewarm
For the dough:
- 200 g potato (s), floury cookin
- 2 tablespoon salt
- 2 teaspoons sugar
- 550 ml water
- 1 kg flour
Print Recipe
Pin Recipe Instructions
- For the pre-dough, crumble the yeast in the water, mix with the flour and let rise at room temperature until it has doubled its volume. You can prepare it the evening before the baking day.
- Boil the potatoes in unsalted water, allow to evaporate, peel and puree. Dissolve the salt and sugar in the water. Knead a bread dough from the potatoes, the pre-dough and all the other ingredients. Let rise for 60 minutes in a warm place protected from drafts - ideally in a floured cloth in a round bowl.
- Shape a round loaf. Twist off a forelock at the top after pulling up a piece of dough with the fingers of one hand.
- Bake in a preheated oven at 230 ° C (fan oven 220 ° C) for 60 minutes, until a wooden stick that has been inserted comes out clean. Before doing this, put a bowl of hot water in the oven.
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