Potatonik - pareve
SPONGE:
1 c Warm water
1 1/2 pk Active dry yeast
1 1/2 c Bread or all-purpose flour
DOUGH:
3/4 lb Potatoes, skin on
6 oz Yellow onions
1 sm Stale roll or 2 slices bread
1/2 c Bread or all-purpose flour
1 1/2 ts Salt
Scant 1/2 tsp baking powder
1/4 ts Ground black pepper
1/2 c Vegetable oil
1/2 c Beaten egg
Shortening for greasing pan
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 weigh 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.
SOURCE: "Secrets of a Jewish Baker" by George Greenstein |