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.

PENNSYLVANIA DUTCH POTATO AND BREAD FILLING

Steps:

• Boil potatoes in salted water. Saute onion and celery in oil. Add salt and pepper to taste. Boil the giblets and neck in salted water to make stock.
• Moisten bread with milk. Smash the potatoes in a large bowl. (I use a small roasting pan, and then I roast the filling right in it.) Add all other ingredients including all spices and oil from saute. When adding the eggs, add a little of the hot mixture to the eggs first and beat well, so as to not scramble them when they go into the whole mix.
• Mix thoroughly. If it needs more moisture, add the stock, a little at a time. Taste to make sure enough spices are added. Add more salt and pepper and poultry seasoning, if needed.
• Bake at 350 degrees in a greased casserole dish or roasting pan until very hot and browned, usually one hour. Dot the top with pats of butter before putting into oven. I know some people chop the giblets and add to the filling, but I don't.

KARTOFFELBRøD (DANISH POTATO BREAD)

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.