* Exported from MasterCook *
Bread, Adzimka
Recipe By :MARBALET
Serving Size : 20 Preparation Time :0:30
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 tsp active dry yeast -- 1 (.25 oz) pkg
1 3/4 cups warm water -- (110F)
1 tablespoon vegetable oil
2 teaspoons granulated sugar -- white
6 cups all-purpose flour
2 teaspoons salt
6 potatoes -- peeled and cubed
3/4 cup shredded Cheddar cheese
1 teaspoon salt
1/2 teaspoon ground black pepper
1 egg yolk -- beaten
1 tablespoon water
This delicious pinwheel shaped bread is stuffed with cheese and
potatoes. It's the perfect accompaniment to a bowl of soup and a crisp salad.
In a large mixing bowl, dissolve yeast in warm water (110F, 45C). Let
stand until creamy, about 10 minutes.
Add the vegetable oil, sugar, 3 cups of the flour and the salt to the
yeast mixture; stir well to combine. Add the remaining flour, 1/2 cup
at a time, stirring well after each addition. When the dough has
pulled together, turn it out onto a lightly floured surface and knead
until smooth and elastic, about 8 minutes.
Generously oil a large mixing bowl, place the dough in the bowl and
turn to coat with oil. Cover with a damp cloth and let rise in a warm
place until doubled in volume, about 1 hour.
While the dough is rising: Place the potatoes in a small sauce pan,
cover with water, bring to a boil and cook until tender; about 15
minutes. Place the drained potatoes in a bowl and mash. Combine with
the shredded cheese and season to taste with salt and pepper. Set
aside to cool.
Preheat oven to 400F (200C). Grease a 14" pizza pan of baking sheet.
Deflate the dough and turn it out onto a lightly floured surface.
Knead for a few turns, then form it into a round, cover and let rest
for 10 minutes.
On a lightly floured surface roll the dough out into a circle
slightly larger than the pan, and place onto the prepared pan with
the dough draped over the sides. Spoon the potato filling into the
center of the dough, leaving a 2 inch space around the edges. Stir
together the egg yolk and water to make an egg wash. Brush egg wash
around the exposed edge of the circle. Fold dough from the edge into
the center about every 6 to 8", until the whole edge has been folded
in to form a pinwheel pattern. Press to seal after each fold. Brush
the top of the loaf with the remaining egg wash.
Bake at 400F (200C) for 15 minutes then lower the temperature to 350F
(175C) and bake for an additional 20 to 25 minutes or until golden
brown on top and bottom. Remove the bread to a wire rack and let cool
for 15 minutes before slicing into wedges and serving.
Reviewer stated: What a great recipe and a GORGEOUS creation!!! It is
beautiful to behold. I took it out of the oven and my two year old
son was enchanted right away! The recipe was as easy as any bread
recipe to follow and execute. My only hesitation would be the
bland-ness of the taste. I recomment saute-ing onions and garlic and
adding it to the mashed potatoes. Also, more cheese is in order!! If
you want to change it up a bit or serve it as a beautiful breakfast
or brunch, add some ham!!! Other than that, this recipe is the best
I've made in quite some time! The family LOVED IT!
Source:
"allrecipes.com"
S(Internet Address):
http://allrecipes.com/recipe/16668/adzimka-bread
Start to Finish Time:
"3:00"
T(Cook):
"0:30"
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Per Serving (excluding unknown items): 195 Calories; 3g Fat (12.9%
calories from fat); 6g Protein; 36g Carbohydrate; 2g Dietary Fiber;
15mg Cholesterol; 350mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2016 - 0518