Spicy Potato Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 3 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g potato (s), floury-boilin
- 1 pinch (s) salt for the potatoes
- 1 cube yeast
- 100 ml water, lukewarm, for the yeast
- 1 kg wheat flour, type 405
- 1 teaspoon coriander powder, OR:
- 2 teaspoons caraway seeds
- 2 teaspoons salt
- 200 ml water
- 300 ml milk
- Flour, for the work surface
Print Recipe
Pin Recipe Instructions
- Peel and wash the potatoes and cook in salted water for about 25 minutes. Crumble the yeast and dissolve it in 100 ml of lukewarm water. Mix the flour, 2 teaspoons of salt and coriander powder or caraway seeds. To press a hollow in the middle. Pour in the yeast water and mix with a little flour to make a pre-dough. Cover and let rise in a warm place for about 15 minutes.
- Drain the potatoes, let them steam and mash them with a fork so that there are no more lumps. Heat the 300 ml milk and 200 ml water. Add the milk mixture and potatoes to the pre-dough. Knead everything well. Cover and let rise for 1 - 1 ½ hours. Knead the dough. Shape into a loaf on a little flour. Place on a baking sheet lined with baking paper and let rise for another 10-15 minutes. Bake in the preheated oven (electric stove: 225 ° C / convection: 200 ° C / gas: level 4) for about 45 minutes. Cover with baking paper after 30 minutes. Do a chopstick test, but be careful, the crust is a little harder.
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