| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Jewish | Jewish | 3 | Loafs |
INGREDIENTS
| 1 | c | Warm water |
| 1 1/2 | pk | Active dry yeast |
| 1 1/2 | c | Bread or all-purpose flour |
| 3/4 | lb | Potatoes, skin on |
| 6 | oz | Yellow onions |
| 1 | sm | Stale roll or 2 sl. bread |
| 1/2 | c | Bread or all-purpose flour |
| 1 1/2 | ts | Salt |
| Scant 1/2 ts baking powder | ||
| 1/4 | ts | Ground black pepper |
| 1/2 | c | Vegetable oil |
| 1/2 | c | Beaten egg |
| Shortening for greasing pan |
INSTRUCTIONS
SPONGE DOUGH SPONGE In a large bowl sprinkle the yeast over the warm water; stir to dissolve. Add the flour and mix until smooth. Cover and set aside until it puffs up (about 20-25 min.) DOUGH Stir down the sponge. Scrub the potatoes, then grind or grate them with the skins on. Add the ground potatoes and onion to the sponge and stir until blended. Add the stale roll, flour, salt, baking powder, and ground pepper; mix until incorporated. Add the oil and egg and mix well. Drop the mixture out into 3 well greased 8 or 9 inch loaf pans. Each loaf should wiegh about 15 oz. Leave room for expansion-the Potatonik will rise in the oven. BAKING Bake with steam in a preheated 360F oven until the crust is brown and feels firm when gently pressed in the center with your fingertips (about 1 hr.) Let cool on a wire rack covered with a cloth for 5 min. to allow the loaves to steam. Invert and and tapout onto the rack. Serve warm. Potatonik can be refrigerated for several days or frozen for 1-2 weeks. Reheat at 325F until warm, or develops a hard crust if desired. From "Secrets of a Jewish Baker" by George Greenstein Posted to JEWISH-FOOD digest V96 #70 Date: Sun, 3 Nov 1996 19:45:39 +0000 From: mjoseph@en.com
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