Ingredients
-
-
1
-
1.5
-
1 1/2
-
-
3/4
-
6
-
1
-
1/2
-
1 1/2
-
-
1/4
-
1/2
-
1/2
-
Directions
Potatonik (Yeasted Potato Kugel),The yeast makes this less dense and a little more breadlike than a regular potato kugel. This recipe is from George Greenstein’s wonderful cookbook, Secrets of a Jewish Baker. Serve with sour cream and/or applesauce.,The yeast makes this less dense and a little more breadlike than a regular potato kugel. This recipe is from George Greenstein’s wonderful cookbook, Secrets of a Jewish Baker. Serve with sour cream and/or applesauce.
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Steps
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1
Done
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Sponge: in a Medium 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 (20 to 25 Minutes). |
|
2
Done
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Dough: Stir Down the Sponge. Scrub the Potatoes, Then Grind or Grate Them With the Skins on or Process in a Food Processor Into a Coarse Chop; Do not Puree. Transfer to a Large Bowl. 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 or Pulse Only 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 Ounces. Leave Room For Expansion the Potatonik Will Rise in the Oven. |
|
3
Done
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Baking: Bake With Steam (see Below) in a Preheated 360 F Oven Until the Crust Is Brown and Feels Firm When Gently Pressed in the Center With Your Fingertips (about 1 Hour). Let Cool on a Wire Rack Covered With a Cloth For 5 Minutes to Allow the Loaves to Steam. Invert and Tap Out Onto the Rack. Serve Warm. Do Ahead: Potatonik Can Be Refrigerated For Several Days or Frozen For 1 to 2 Weeks. Reheat at 325 F Until Warm. When Reheating, I Like to Bake It For 35 to 45 Minutes to Develop a Hard Crust. |
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4
Done
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Steam in Baking: Place an Empty Roasting Pan or Other Heavy Pan on the Floor of the Oven 5 to 10 Minutes Before Baking, So It Gets Hot. Brush the Tops of the Loaves With Water, Place in the Oven and Carefully Toss 6 to 8 Ice Cubes Into the Hot Pan, or Pour in 1 Cup Boiling Water and Immediately Close the Oven Door. Caution: When Using Boiling Water, Wear a Glove and Keep Your Face Away from the Open Oven Door, Since There Will Be a Burst of Live Steam When the Boiling Water Hits the Hot Pan. Do not Open the Door to Peek or the Steam Will Escape. |
