Krumplis Kenyer – Hungarian potato bread

Ingredients for 1 servings:

• 50 g flour
• 1 cube of fresh yeast (alternatively 2 packets of dry yeast)
• 100 ml water, lukewarm
• 200 g floury potatoes
• 2 tbsp salt
• 2 tsp sugar
• 550 ml water
• 1 kg flour

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 20 minutes

Ingredients for 1 loaf of about 2 kg.

To make the starter dough, crumble the yeast into the water, mix with the flour, and let it rise at room temperature until it has doubled in volume. You can prepare it the evening before baking day. Boil the potatoes in unsalted water, let them evaporate, peel, and mash them. Dissolve the salt and sugar in the water. Knead the potatoes, starter dough, and all the remaining ingredients into a bread dough. Let it rise for 60 minutes in a warm, draft-free place—ideally in a floured cloth in a round bowl. Form a round loaf. Twist off the top after pulling a piece of dough upwards with the fingers of one hand. Bake in a preheated oven at 230°C (top/bottom heat) or 220°C (fan oven) for 60 minutes, until a wooden skewer inserted comes out clean. Place a bowl of hot water in the oven beforehand.