Polish Potato Bread recipe
information
This robust bread is typical of Galicia, the part of the Austro-Hungarian Empire that is now Poland. The low-lying, marsh land is very suitable for potato-growing, and, like Ireland, supported the impoverished population for many years.
ingredients
1 envelope active dry yeast
1 teaspoon sugar
1/4 cup lukewarm water
1 large onion, chopped
2 tablespoons oil
2 cups all-purpose flour 1 teaspoon salt
6 large potatoes
1/2 teaspoon black pepper
3 eggs, lightly beaten
1 teaspoon sugar
1/4 cup lukewarm water
1 large onion, chopped
2 tablespoons oil
2 cups all-purpose flour 1 teaspoon salt
6 large potatoes
1/2 teaspoon black pepper
3 eggs, lightly beaten
method
1. Dissolve the yeast and sugar in the warm water and leave in a warm place, lightly covered, until the mixture foams, about 20 minutes.
2. Saute the onion in the oil until transparent, about 5 minutes. Let cool.
3. Sift the flour, salt, and pepper into a large bowl. Peel and grate the potatoes, saving any liquid, then add potatoes and potato liquid to the flour immediately, before the potatoes start to blacken. Add the yeast mixture, eggs, and fried onion, and mix to a smooth dough. Knead the dough well on a floured board until it no longer sticks to your fingers or the board, about 10 minutes. Put dough into a greased bowl and cover the bowl with plastic. Leave in a warm place until doubled in bulk, about 2 hours.
4. Preheat oven to 375°F.
5. Grease two 1 quart loaf pans and divide the dough between them. Let rise again until doubled, about 45 minutes.
6. Bake the loaves 45 minutes, or until golden brown. Let cool briefly, then serve warm.
2. Saute the onion in the oil until transparent, about 5 minutes. Let cool.
3. Sift the flour, salt, and pepper into a large bowl. Peel and grate the potatoes, saving any liquid, then add potatoes and potato liquid to the flour immediately, before the potatoes start to blacken. Add the yeast mixture, eggs, and fried onion, and mix to a smooth dough. Knead the dough well on a floured board until it no longer sticks to your fingers or the board, about 10 minutes. Put dough into a greased bowl and cover the bowl with plastic. Leave in a warm place until doubled in bulk, about 2 hours.
4. Preheat oven to 375°F.
5. Grease two 1 quart loaf pans and divide the dough between them. Let rise again until doubled, about 45 minutes.
6. Bake the loaves 45 minutes, or until golden brown. Let cool briefly, then serve warm.
serving amount
makes 2 loaves
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