This Hungarian bread is normally shaped round at the bakeries (in Hungary) but I always make it in loaf pan instead.
It’s great for toasting and spread with some butter on top. YUM!
1 envelope active dry yeas
1 1/4 c. lukewarm water
4 1/2 c. flour
1 tbsp. salt
1 tsp. caraway seed
1/2 c. mashed potato
In a large bowl dissolve the yeast in 3/4 cup of the water.
Add in 3 tablespoons flour. Cover and let rise for 30 minutes.
Stir in remaining 3/4 cup water, salt, caraway seed. Gradually add mashed potato and flour. Knead about 10 minutes.
Place in a well greased bowl and let rise until doubled in size (1 1/2 hours)
Punch down. Knead about 4 minutes. Place in a loaf pan. Flatten to fit and let rise again until double in size (30 minutes)
Brush top with water and cut 1/4 inch deep cross and bake 1 to 1 1/4 hours at 375 degrees.
Hungarian Potato Caraway Bread
Ingredients
- 1 envelope active dry yeast 2 1/4 tsp
- 1 1/4 c lukewarm water
- 4 1/2 c flour
- 1 tbsp salt
- 1 tsp caraway seed
- 1/2 c mashed potato
Instructions
- In a large bowl dissolve the yeast in 3/4 cup of the water.
- Add in 3 tablespoons flour. Cover and let rise for 30 mins.
- Stir in remaining 3/4 cup water, salt, caraway seed. Gradually add mashed potato and flour. Knead about 10 minutes.
- Place in a well greased bowl and let rise until doubled in size (1 1/2 hours)
- Punch down. Knead about 4 minutes. Place in a loaf pan. Flatten to fit and let rise again until double in size (30 mins)
- Brush top with water and cut 1/4 inch deep cross and bake 1 to 1 1/4 hours at 375 F
