Polish Potato Bread

Polish Potato Bread

No ratings yet
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.
Servings: 2 loaves
Calories: 1198


  • 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


  • Dissolve the yeast and sugar in the warm water and leave in a warm place, lightly covered, until the mixture foams, about 20 minutes.
  • Saute the onion in the oil until transparent, about 5 minutes. Let cool.
  • 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.
  • Preheat oven to 375°F.
  • Grease two 1 quart loaf pans and divide the dough between them. Let rise again until doubled, about 45 minutes.
  • Bake the loaves 45 minutes, or until golden brown. Let cool briefly, then serve warm.
Calories: 1198 kcal
Carbohydrates: 215 g
Protein: 35 g
Fat: 22g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 246 mg
Sodium: 139 mg
Potassium: 3007 mg
Fiber: 19 g
Sugar: 10 g
Vitamin A: 373 IU
Vitamin C: 130 mg
Calcium: 148 mg
Iron: 12 mg
Dishes Bread
Cuisine Jewish
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating