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Slovak Potato Bread
Zemiakový Chlieb
A dense and flavorful bread made with mashed potatoes, Zemiakový Chlieb is a staple in Slovak cuisine. Its moist crumb and hearty texture make it perfect for sandwiches or as an accompaniment to various dishes.
🧂 Ingredienser
- 1.5 large Large russet potatoes(about 2 cups mashed)
- 0.33 cup Milk(warmed to 105-110°F)
- 1 tbsp Powdered sugar
- 1 tbsp Active dry yeast
- 3.5 cups All-purpose flour(plus more for dusting)
- 1 tbsp Vegetable oil
- 1 unit Large egg
- 1 tsp Salt
👨🍳 Fremgangsmåte
- 1
Boil the potatoes until very tender (about 30 minutes). Drain, peel, and mash them until smooth. You should have about 2 cups of mashed potatoes.
- 2
In a small bowl, combine the warmed milk, powdered sugar, and yeast. Let it sit for about 10 minutes until foamy.
- 3
In a large bowl, combine the mashed potatoes, oil, egg, salt, and the yeast mixture. Gradually add about half of the flour and mix until combined. Add the remaining flour and mix until a soft dough forms that doesn't stick to your hands.
- 4
Grease a clean bowl, place the dough in it, cover with plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- 5
Punch down the dough, knead it briefly on a lightly floured surface, and shape it into a long loaf about 6 inches in diameter.
- 6
Place the loaf on a baking sheet lined with parchment paper or sprinkled with cornmeal. Cover and let it rise for another 30-45 minutes.
- 7
Preheat oven to 190°C (375°F). Bake the loaf for 40-45 minutes, or until it sounds hollow when tapped and is golden brown. If it browns too quickly, tent it with foil.
- 8
Immediately transfer the bread to a wire rack to cool. Slice and serve after it has cooled for at least 10-15 minutes.
💡 Profesjonelle tips
- ✓Using starchy potatoes like Russets will yield the best results for mashed potatoes.
- ✓Ensure the milk is warm, not hot, to activate the yeast properly.
- ✓The dough should be soft and slightly sticky; avoid adding too much extra flour.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Add caraway seeds to the dough for a more traditional flavor.
- Shape the dough into a round loaf instead of an oblong one.
- Brush the top with egg wash before baking for a shinier crust.