NORWEGIAN POTATO FLATBREAD (LEFSE)
This is my take on Norwegian flatbread. Without really knowing what I was doing, these came out delightfully tender, supple, almost fabric-like in texture, and tasting deliciously like something between a crepe and a potato pancake. They're traditionally served with butter and a sprinkle of sugar, but I also enjoy them with some smoked salmon, sour cream, and fresh dill. My other favorite topping combo is butter and some kind of berry jam and sour cream.
Provided by Chef John
Categories Bread Quick Bread Recipes
Time 4h55m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line an oven-safe skillet or baking pan with aluminum foil.
- Poke the potato skin all over with a knife and place on the prepared pan.
- Roast in the preheated oven until very tender and easily pierced with a knife, about 1 hour. Let sit until cool enough to handle but still very warm.
- Scoop potato flesh out into a bowl. Mash smooth with the back of a spatula until there are no lumps left. You can also use a potato ricer. Add the butter and mix until it disappears. Add the salt, sugar, and cream; mix until smooth. Cover and refrigerate until chilled, about 2 hours.
- Mix in flour in several additions until the dough is able to be kneaded by hand. Add enough flour to form a soft, but not too sticky, dough. You need to be able to roll it out fairly thin without it falling apart.
- Wrap dough with plastic and refrigerate until chilled, about 1 hour.
- Divide dough into 8 portions. Dust each with flour and roll out onto a well-floured kitchen towel to 1/8-inch thick, or thinner.
- Heat a very lightly buttered nonstick pan over medium-high heat. Cook the lefse in the hot pan, poking the surface lightly with a fork, until golden brown blisters form, 2 to 3 minutes per side. Stack on a plate as they're cooked and keep covered with a towel. Serve warm.
Nutrition Facts : Calories 139.2 calories, Carbohydrate 20.7 g, Cholesterol 15.9 mg, Fat 5.1 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 3.1 g, Sodium 296.9 mg, Sugar 0.9 g
POTATO BREAD
Is this potato bread from Copenhagen time-consuming? Yes, but unattended for the most part. There are a few unusual aspects to this recipe that produces a batch of warm, buttery, flaky little breads. With the yogurt and slow-rising, they deliver a pleasing touch of sourness. And the way the dough is shaped, by making many folds, gives the breads an inviting flakiness. Though baking rounds is what the chef suggests, I also prepared it by forming about 15 small balls of dough, placing them next to one another in a buttered layer-cake pan and baking them until golden, without grilling first, to turn them into a batch of Parker House rolls.
Provided by Florence Fabricant
Categories breads, project, side dish
Time P2DT2h
Yield 8 breads
Number Of Ingredients 6
Steps:
- Place potatoes in a saucepan, cover with water to a depth of 1 inch, bring to a boil, lower heat to a simmer and cook until the potatoes are tender when pierced with a knife. Drain potatoes and set aside to cool. When cool, peel potatoes and place in a zipper-close plastic bag with 1/2 tablespoon of the salt. Seal bag and shake to distribute the salt. Press down on the potatoes to crush them.
- Stir the yogurt in a bowl and stir in yeast. Set aside 5 minutes. Place potatoes in the bowl of a stand mixer with a paddle attachment. Add the yogurt mixture and remaining salt and process on low speed until just mixed. Gradually add 3 2/3 cups of the flour, or a little more as needed for the mixture to come together as a dough. It will be a little sticky. Knead by hand, adding more flour if necessary, to make a fairly smooth ball of dough. Cover bowl with plastic wrap and let sit at room temperature 3 to 4 hours.
- Refrigerate at least overnight and up to 2 days.
- To make breads, remove dough from refrigerator for 2 hours. Cover a baking sheet with parchment. Flour a work surface and turn ball of dough out onto it. Pull a golf-ball-size piece of the dough off and set it aside to refrigerate and use as starter for subsequent batches. Divide remaining dough in 8 portions. Form one portion into a disk. Stretch one side of the disk out and fold it back on top. Turn disk and repeat 9 times. With floured hands, form the disk into a ball, then flatten it back into a disk shape about 3 1/2 inches in diameter and about 1/2 inch thick. Place on the baking sheet. Repeat with remaining dough. Breads can be cooked immediately or set aside for up to 2 hours.
- Heat a grill or stovetop grill pan on medium-high. Place disks of dough on grill or pan a minute or so, enough for a crust to form on the outside without coloring. Turn and repeat on the other side. Transfer rounds to the baking sheet. Heat oven to 400 degrees. Brush dough with melted butter on both sides.
- Bake rounds 5 minutes. Turn over, brush tops with more butter and continue baking 6 to 10 minutes more, until a knife slipped into the side comes out clean. Transfer breads to a rack to cool. To serve, warm breads 10 minutes in a 300-degree oven and wrap in a napkin.
Nutrition Facts : @context http, Calories 86, UnsaturatedFat 0 grams, Carbohydrate 16 grams, Fat 2 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 102 milligrams, Sugar 1 gram, TransFat 0 grams
BEST POTATO BREAD
This bread's firm crust is reminiscent of the old-fashioned potato bread recipes my grandmother used to make. I let my stand mixer (with a dough hook) do most of the work for me.-Martha Clayton, Utopia, Texas
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- Place potato and 1-1/2 cups water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer until very tender. Drain, reserving 1/2 cup liquid. Mash potatoes (without added milk or butter); set aside. , In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, 4 cups flour, potatoes and reserved cooking liquid; beat until smooth. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. Sprinkle lightly with additional flour. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 111 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 159mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
KARTOFFELBRøD (DANISH POTATO BREAD)
Make and share this Kartoffelbrød (Danish Potato Bread) recipe from Food.com.
Provided by Elaniemay
Categories Yeast Breads
Time 1h50m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 10
Steps:
- Peel potatoes and boil until tender. Drain and reserve potato water. Mash potatoes.
- Cream butter and sugar until well blended. Beat in the eggs one at a time, beating well after each addition.
- Dissolve yeast in ½ cup of the potato water and add with the mashed potatoes to first mixture. Beat well. Add salt, milk and half of the flour. Beat until smooth. Add enough more flour, a little at a time, to make a stiff dough. Cover and let stand in a warm place until doubled in bulk.
- Place on a floured board and divide dough in half. Knead well. Shape into 2 loaves and put into greased bread pans (9×5×3). Cover with a towel and let rise for about 1 hour in a warm place until the loaves are nicely rounded.
- Bake 50 minutes in a preheated 375º oven. As soon as you take the pans out of the oven, brush the tops of the loaves with melted butter.
DANISH CARAWAY POTATOES
Make and share this Danish Caraway Potatoes recipe from Food.com.
Provided by noway
Categories Potato
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Boil potatoes until tender in salted water.
- Drain and peel potatoes.
- Garnish with parsley and dill.
- Serve with melted butter mixed with the caraway seeds.
KARTOFFELKLOESSE (GERMAN POTATO DUMPLINGS)
Just what the name implies, these are German-style potato dumplings, as found everywhere in the South of Germany, Austria, and Bohemia. These are traditionally served with any roast with gravy, but most well known as an accompaniment for a hearty Sauerbraten and red cabbage. Like polenta, second-day leftovers are a treat when sliced into slabs and fried in butter.
Provided by Chris Thorne
Categories Main Dish Recipes Dumpling Recipes
Time 2h3m
Yield 6
Number Of Ingredients 9
Steps:
- Remove crust and slice bread into 1/2-inch cubes. Heat butter and oil together in a skillet over medium heat; fry bread cubes until golden brown, 3 to 5 minutes. Transfer to a paper-towel lined plate.
- Bring a large pot of salted water to a boil. Add potatoes; cook until tender, about 45 minutes. Drain; allow to cool slightly. Peel and cut into large pieces. Transfer to a bowl; refrigerate about 30 minutes.
- Mash potatoes with a fork; stir in salt and nutmeg. Add flour and cornstarch. Knead mixture in bowl, using your hands, until a smooth dough forms. Add more flour by tablespoon if dough is sticky. Mix in egg.
- Roll dough into balls, 1/4 cup per dumpling. Insert a bread cube into the center of each dumpling; roll between palms to smooth over.
- Bring a large pot of salted water nearly to a boil. Place 4 dumplings at a time into the pot; cook until they float to the surface, 10 to 15 minutes. Transfer cooked dumplings to a large bowl using a slotted spoon; keep warm. Repeat with remaining dumplings.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 36.7 g, Cholesterol 36.1 mg, Fat 5.4 g, Fiber 3.2 g, Protein 5.6 g, SaturatedFat 1.9 g, Sodium 655.3 mg, Sugar 1.3 g
KARTOFLER (DANISH-STYLE POTATOES)
Different from the other version of this recipe posted for the Zaar World Tour, this one has onions and some other ingredients. Can easily be scaled down. From the net.
Provided by currybunny
Categories Potato
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes. Cool, peel and slice 1/4-inch thick. Set aside.
- Melt butter in frying pan. Add onions and sauté for 5 minutes, stirring occasionally. Add potatoes. Sauté for 5 minutes or as long as needed, turning potatoes to brown both sides.
- Add remaining ingredients. Cook for 5 minutes longer.
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- You need exactly 300g/10½oz to make the bread so check the weight once they are peeled. Place the potatoes in a large saucepan and cover with cold water, bring to the boil, then reduce the heat slightly and cook for 15–20 minutes until they are tender but not falling apart.
- Drain the potatoes in a colander over a bowl and reserve the cooking liquid. Return the potatoes to the pan and toss over a very low heat for 2-3 minutes until any excess liquid has evaporated.
- Pour 75ml/5 tbsp of the warm cooking liquid into a large bowl and leave to cool for a few minutes. When it’s lukewarm, sprinkle in the yeast. Stir in the sugar and leave in a warm place for about 10 minutes until a light foam appears on the surface.
- Mash the potatoes with the oil in the saucepan until they’re as smooth as possible, then stir in the yeast mixture and salt.
- Mix well with a wooden spoon and gradually add the flour, a few tablespoons at a time, stirring well before adding more. When the dough becomes too stiff to stir in the flour, turn it out on to the work surface and knead the remaining flour into the dough.
- Knead the dough for 10 minutes until soft and pliable. Place it in a lightly oiled bowl, cover loosely with lightly oiled cling film and leave to rise in a warm place for 45–60 minutes, or until well-risen and spongy to touch.
- Knock back the dough with your knuckles and shape it into a rough ball. Flatten the ball on a floured surface until it is about 2cm thick, then bring the sides up to the middle to give a rustic surface to the bread.
- Preheat the oven to 220°C/Fan 200°C/Gas 7. Score the dough with a knife along the pinched join and sprinkle the top with the onion seeds. Bake the loaf in the centre of the oven for 35 minutes until well risen and crusty on top.
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- Cut the potatoes into equal chunks and boil. Drain them in a colander over a bowl and reserve the cooking liquid. Return the potatoes to the pan and toss over a very low heat for 2-3 minutes until any excess liquid has evaporated.
- Pour 5 tbsp of the warm cooking liquid into a large bowl and leave to cool for a few minutes. When it’s lukewarm, sprinkle in the yeast. Stir in the sugar and leave in a warm place for about 10 minutes until a light foam appears on the surface.
- Mash the potatoes with the oil in the saucepan until the mass is as smooth as possible, then stir in the yeast mixture and salt.
- Mix well with a spoon and gradually add the flour, a few tablespoons at a time, stirring well before adding more. When the dough becomes too stiff to stir in the flour, turn it out onto the work surface and knead the remaining flour into the dough.
- Knead the dough for 10 minutes until soft and pliable. Place it in a lightly oiled bowl, cover loosely with a kitchen towel and leave to rise in a warm place for 45–60 minutes, or until well-risen and spongy to touch.
- Knead back the dough and shape it into a rough ball. Flatten the ball on a floured surface until it is about 2 cm thick, then bring the sides up to the middle to give a rustic surface to the bread.
- Preheat the oven to 220°C. Score the dough with a knife along the pinched line. Bake the loaf for 35 minutes until well-risen and crusty on top. Cool on a wire rack.
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