Transylvanian Potato Bread Food

TRANSYLVANIAN POTATO BREAD

Steps:

• Preheat the oven to 400°F.
• Mash the potatoes.
• Half of the flour plus the yeast are put into one cup of hot water and then poured over the potatoes.
• The composition is mixed well (~30 minutes).
• The dough is kneaded with more flour and allowed to rise in a warm place (under a blanket or in an oven on warm) for 2 hours.
• To the risen bread is added the rest of the flour and the salt dissolved in hot water and is kneaded vigorously for 30 minutes or until the dough does not stick to the hand anymore.
• The dough is allowed to rise again for 50 minutes the dough can be cut or placed in the form of choice.
• Make sure to rub a bit of oil or butter on the bread pans so the dough does not stick.
• Let the bread rise for another 30 minutes inside the bread pans.
• Bake for 30 minutes.

BOSANSKI LONAC - BOSNIAN POT

Steps:

• Cut up vegetables in large pieces.
• Cut meat in large, bite sized pieces.
• Layer meat and vegetables in a large soup pot. (one layer of vegetables, one layer of meat, and so on).
• Add 1-2 dl (deciliters) of white wine and water. (I just eyeballed water and wine. Added about 1 to 1 1/2 cups total).
• Cook until meat and vegetables are cooked. (Mine took about 2 1/2 hours on low to medium heat).
• NOTES: I did not stir this stew. I just let the vegetables and meat simmer together and they took care of themselves. I did not have to add water or extra wine and it turned out great. I also added a few "shakes" of paprika after everything was finished cooking and served with crusty bread.

FARMHOUSE POTATO BREAD

Steps:

• Peel and boil about 6 small potatoes in salted water in a small saucepan. In the meantime, measure the milk, margarine, sugar and salt together. When the potatoes have cooked through, drain them and mash in the milk mixture. Transfer into a food processor and pulse until smooth. By now, the mixture should have cooled to about 110 degrees. Sprinkle in the yeast and let rest for 10 minutes.
• Place the flour in the bowl of a stand mixer and attach the dough hook. Pour in the potato mixture and run the mixer for 10 minutes. Coat the dough ball with half of the olive oil and roll it around in the bowl. Cover the bowl with a moist cloth and let rise in a warm place for about 30 minutes or until doubled.
• Using a floured surface, knead the dough about a dozen times; coat it with the remaining olive oil and return it to the bowl. Cover with the moist cloth and let it rise again in a warm place for about 30 minutes or until doubled.
• Use cooking spray to coat two loaf pans. Punch the dough down, form it into two separate loaves and set it into the pans. Cover it and let it rise one final time in the warm place for about 15 minutes. Preheat the oven to 375 degrees.
• Mix the honey and water together and brush it over the surface of the loaves. Bake for approximately 30 minutes or until a rich golden brown, and hollow sounding when tapped. Cool for 5 minutes, then remove from pans to cool completely.

BUCKWHEAT POTATO BREAD

Steps:

• Place ingredients into your bread machine in the order suggested by your manufacturer.
• Operate machine on the regular, normal, or medium cycle (whichever your machine has).
• To prepare chile honey, heat honey, chili powder, cayenne and salt in a small saucepan.
• Stir for several minutes or until honey just starts to foam, then remove from heat.
• Stored cooled honey in an airtight container.
• Serve honey spread on slices of buckwheat potato bread, if desired.
• Question about this recipe?.
• Ask the Chef or Ask the Community.

OAT AND POTATO BREAD

Steps:

• Cook potato in enough water to cover.
• Drain, retaining the water.
• Measure 140 ml of potato water into a small bowl and set aside to cool to lukewarm. Don't discard the rest of the potato water - to this add the oats to soften.
• Mash the potato well with a little of the milk.
• When the potato water in the small bowl has cooled to lukewarm, add the yeast. Set this aside until it has a good frothy "head".
• Mix remainder of milk and oil together.
• Sift flour and salt into large bowl and make a well in centre.
• Add the milk and oil, the mashed potato, frothy yeast, and the softened oats.
• Mix well and knead until smooth and elastic - more flour may be needed but try to keep the dough as soft as possible.
• Set aside to rise until double in size.
• Knock back and knead very lightly.
• Allow to rise a further 30 minutes and then divide into three and form into cob loaves.
• Glaze with beaten egg and sprinkle with your choice of topping. I use either sesame seeds, poppy seeds or oats.
• Bake 220 celsius for about 40 minutes.