Potato Bread with Sour Cream and Chives
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 2 hrs 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 220 g potato (s)
- 480 g flour
- 21 g yeast, fresh
- 2 tablespoon sugar
- 1 ¼ teaspoon salt
- 25 g butter, melted
- 230 g sour cream
- 100 ml water, lukewarm
- 2 tablespoon chives, fresh or dried, possibly more
Print Recipe
Pin Recipe Instructions
- Boil the potatoes in the skin until soft and let them cool down completely, I`ll cook them the day before. Then peel and grate very finely.
- Put the flour in a bowl and make a well in the middle. Mix the yeast with some of the sugar and a little lukewarm water and dissolve. Use extra water for this, not the measured amount. The liquid yeast is then poured into the well and stirred into the flour with a finger. Then add the remaining sugar, salt, melted butter, sour cream, water, chives and grated potatoes. Knead by hand until you have an elastic dough that loosens nicely from the edge of the bowl. Depending on the flour, you may need a little lukewarm water, but for me the information fits exactly. Continue kneading for 5-10 minutes on a lightly floured work surface. Cover and let rise in a lightly floured bowl in a warm place for about 60 minutes, until the dough has doubled its volume. Knead again briefly, shape into an oblong shape and lay in a lightly floured loaf pan (23 × 12 cm). Cover and let rise for another 60 minutes until the dough has increased its volume significantly.
- Bake in the oven preheated to 180 ° for about 40 minutes until the bread has a golden brown color. Take out of the mold straight away and let cool down on a wire rack.
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