* Exported from MasterCook *
Bread, German Potato Kartoffelbrot
Recipe By :Jennifer McGavin
Serving Size : 10 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Hand Made
Low Fat Posted
Potatoes Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium russet potatoes -- or mehlig-kochende, (400g)
1/4 cup water -- from the potatoes, (60 ml)
2 teaspoons oil
1 teaspoon active dry yeast -- can be instant yeast or not
2 1/2 cups bread flour -- (300g) plus more for kneading
3/4 teaspoon salt -- (to 1t)
German potato bread, or kartoffelbrot, is made by combining equal
parts of mashed potatoes and bread flour. That might sound a little
strange to the uninitiated, but the combination yields a soft and
springy loaf that you will love to eat. With two, 30-minute rises, it
is also one of the quicker homemade breads. It is easiest to make
with a stand mixer, but you can knead the potatoes in by hand, if necessary.
Springy, moist and crunchy on the outside, potato bread goes well
with hearty soups, bratwurst or with butter and jam.
Prep: 2 hrs
Cook: 50 mins
Total: 2:50
Peel potatoes and cut into 6 pieces (or so) each. Cook in unsalted
water until tender. Drain, reserving the water. Place the potatoes
back over low heat for several minutes, shaking the pan to steam dry
(ausdampfen). Cool and mash or rice the potatoes.
Dissolve the yeast in 1/4 cup/60 ml lukewarm potato water and proof
for 10 minutes in a warm spot, or until bubbles form.
In the bowl of a stand mixer, combine mashed or riced potatoes, oil,
and proofed yeast until smooth. Add the flour and mix with the paddle
attachment for 3 minutes on low. Switch to the dough hook and knead
for 11 minutes. It will look like it is not going to become bread
dough at first, just be patient.
Knead for a minute on a floured work surface, until dough is smooth
and just slightly tacky. Place in an oiled bowl, turning once to
coat. Cover the bowl and let the dough rise in a warm place for 30 minutes.
Heat oven to 450F with a baking stone on the middle rack for 30
minutes to 1 hour before baking. Place an old baking pan on the
bottom rack, ready for water to create steam.
Shape dough into a boule, or round loaf, by flattening slightly, then
pulling the edges together and pinching closed. Place the loaf, seam
side down, on a floured, cloth-lined bowl. Fold the edges of the
cloth over the loaf and let rise for 20 to 30 more minutes.
Unmold the bread onto a peel or the back of a cookie sheet dusted
with cornmeal, seam side up (seam side down produces a smooth-topped
loaf). Shove the loaf onto the baking stone in the oven and close the
door, quickly.
Bake for a total of 45 to 50 minutes, or until internal temperature
is 190F. Use steam in the first 5 minutes.
Tip: Those hard crusts you love are created with steam. You may
create steam in the oven for the first 5 minutes. Heat an old
roasting pan on the rack below the baking stone and pour 2 cups of
boiling water in it right after you put the bread in the oven.
Cool bread for 20 minutes or more before slicing.
Spray the sides of the oven with a squirt bottle filled with water
two or three times in the first 5 minutes. Turn oven down to 400F and
bake for 30 minutes or more, until the internal temperature reaches 190F.
Review: Used about 4 cups of bread flour - my method using upright
mixer, adding more flour until the bottom of the bowl just starts to
be clean while mixing. Baked for about 50 minutes.
S(Internet address):
https://www.thespruceeats.com/german-potato-bread-recipe-kartoffelbrot-1446529
Yield:
"10 to 12"
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Per Serving (excluding unknown items): 145 Calories; 2g Fat (9.5%
calories from fat); 5g Protein; 28g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 162mg Sodium. Exchanges: 2 Grain(Starch); 0
Lean Meat; 0 Fat.
NOTES : 2019 - 0104