Potato bread recipe

The other day I boiled potatoes for making some mashed potatoes, but I baked far too many so the day after I had to use them for something and I decided to go for potatoes bread. It is super soft, fluffy bread and is pretty good too! Definitely a must try.

Ingredients

  • 1lb boiled potatoes peeled
  • 1.2lb flour
  • 2 tsp yeast
  • 1 cup water
  • 2 oz. potatoes buds
  • salt
  • sugar

Directions

  1. I started as usual by dissolving the yeast and sugar in some warm water, then I mixed the water with the flour and the potatoes buds. This dough is quite dry, but don’t worry once you add the potatoes it will work out to just the right consistency. After about 15 minutes, I added a pinch of salt and the potatoes which I mashed using a potato ricer. It is important to mash the potatoes quite finely and a regular masher won’t work, you should use either a ricer or a food mill. I kneaded the mashed potatoes with the flour dough until I got a soft and smooth mixture. I put the dough in a bowl and put a lid on it. After a couple of hours when the dough had risen, I formed the dough into a crown shape and floured it. I put my pizza stone in the oven and warmed up it at 450F. When the oven was warm enough, I baked the bread for about 40 minutes because I like it quite crusty, if you like the bread to be less crusty cook it for 5-10 minutes less.
  2. Nice and soft, great for making sandwiches!

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Potato on FoodistaPotato

Potato dumplings

So another recipe swap at Burwell general Store has come. This time we are giving a try to Potato Donuts. Now I don’t like donuts, nor fried stuff, so I didn’t know what to do with this for the longest time, then at the last minute I had an inspiration. I was surfing on the web looking at random recipes when I stumbled on fruit stuffed potato dumpling.

The recipe is a classic Austrian dish and is pretty close in spirit to donuts, but it’s healthier because you don’t fry it. At the same time the dumplings are tossed in crispy breadcrumbs and that gives it an almost fried feeling, which makes it very satisfying despite the absence of pretty much any sugar. I was not a big believer, but I changed my mind when I tried the first dumpling!
The final result is a not too sweet dessert, that could be used also as a meal for little picky eaters or as the main course of a brunch.

Recipe swap: potato dumplings

Recipe swap: potato dumplings

Ingredients

  • 2 medium potatoes (about 3/4 lb)
  • 1/2 to 3/4 lb flour
  • 1 egg yolk
  • 2 apricots
  • 2 prunes
  • 3 spoons butter
  • 1/2 cup bread crumbs
  • cinammon
  • sugar
  • salt

Directions

  1. I started out by boiling my potatoes in lightly salted water until they were soft. Then I peeled them and mashed them using a potato ricer. I let the potatoes cool down and then I added in the first 1/2 pound of flour, 2 spoons of butter, the egg yolk and a pinch of salt. I mixed everything up adding flour as necessary. The dough should come together in a smooth and soft mass that doesn’t stick to the cooking surface.
  2. At this point I boiled a bit of water. I cut a cross on my fruits and quickly blanched them in the boiling water. After a couple of minutes I fished them out and I saved the water to cook my dumplings. I peeled the fruits and cut them open to remove the stones.
  3. I divided the dough in 4 parts and flattened out each bit. At the center of each piece of dough I placed one of the fruits and then closed the dough around it to form a ball the size of a baseball ball.
  4. I cooked the dumplings in boiling and lightly salted water (I used the water in which I blanched the fruit) for about 10 minutes.
  5. While the dumplings were cooking, I melted the remaining butter with a bit of cinamon in a pan and then added in the breadcrumbs. When the dumplings started floating, I fished them out and quickly tossed the dumplings with the breadcrumbs.
  6. Finally I transfered everything to a dish and sprinkled with sugar.
  7. Remember to check out what my fellow blogger did. You can find links to their recipes at Burwell general Store.

The Best Potato Salad

The best potato salad comes with the worst pictures I have taken i n quite a while, so I guess you’ll have to trust me and believe me when I say this potato salad tastes great.
This is a very simple potato salad that I threw together the other day when I was invited at a barbecue about 10 minutes before the barbecue started (which is also the reason the pics are not that good). Luckily I had boiled potatoes so I only had to come up with a dressing.
I took my inspiration from tartar sauce and mixed mayo with capers, pickles, onion and mustard and here is the result.

And keep reading the post to the end if you want to discover about the awards Manu from Manu’s Menu and Giulietta from Alterkitchen showered me with…..

The Best Potato Salad and Awards

Ingredients

  • 1lb peeled boiled potatoes
  • 2 tbsp capers
  • 1/2 onion
  • 4-5 pickles
  • 2 tbsp mayo
  • 2 tbsp mustard

Directions

  1. Start by mixing the mayo and the mustard in a bowl and mix them.
  2. Roughly chop the onion, the capers and the pickles using a knife. Use the simplest kind of pickles you can find, the ones with no mustard, no dill, no sugar, no nothing.
  3. Add the chopped mix to the bowl.
  4. Cut the potatoes in and add them to the bowl.
  5. Mix well, add salt and pepper to taste and serve.

Easy Japanese Potato Salad

Today, I should be somewhere between Cambodia and Thailand in a natural park where I will hopefully see elephants and other animals as well as beautiful waterfalls and vegetation.

And today I present you Nami from Just One Cookbook. I love Nami’s blog. All her recipes look and sound incredibly tasty! She presents mainly typical Japanese dishes and breaks them down perfectly, so that you have the impression it is easy to achieve her level of perfection, but I am sure it takes her talent to make such good dishes look so good.

For today Nami chose to prepare Japanese Potato salad, which is coincidentally one of my favorite Japanese dishes. I had no idea what made Japanese potato salad that creamy and now I know!

Japanese Potato Salad

Hello everyone!  I was so honored when Paola asked me to guest blog on An Italian Cooking in the Midwest!

I’ve mentioned in this post on my blog how much the Japanese love Italian food.  I’m no exception.  I truly adore Italian food and I can eat it every single day!  I was very happy that I found Paola’s blog so that I can learn authentic Italian recipes! There is nothing better than learning real Italian food from a native Italian right?!  While visiting each other’s blog, I learned that Paola likes Japanese food.  So today I’m excited to share one of my favorite home cooked recipes: Japanese Potato Salad.

What is Japanese Potato Salad?  The main difference between Japanese and American potato salad is that Japanese potato salad always use mash potatoes. The rest of ingredients include ham, cucumber, carrot, egg, and sometimes corn or thinly sliced onion. It requires Japanese mayonnaise which is made with egg yolks instead of whole eggs, and apple cider (or rice) vinegar instead of distilled vinegar.  Over all it is creamier in both color and texture and the potato salad is very mild and creamy.

I hope you will also enjoy Japanese version of Potato Salad.  Paola, thank you so much for having me over at your blog!

Enjoy!!!

Beet and potato salad

Here one of my favorite winter salads. For some reason I love this simple salad It might be the starchiness potatoes or the sweetness of the beet, but I really love this salad. My mom makes it in winter as a quick side, here it is more of an elaborate side, but still worth it in my opinion.

The reason why in Italy it is a quick side, is that in Italy you can buy pre-roasted red beets. They are sold pretty much at any supermarket or veggie store, but here they are not available. And roasting a beet is quite a feat. I found that it is not so much about the size of the beet, meaning small beets take almost as long as large beets to cook. For some reason large beets, the ones we use in Italy, start out much softer than smaller beets, so it doesn’t take much longer too cook them than the smaller ones.

The good news is that, although it takes long to roast a beet, it is not a difficult process, nor it requires much labor. So go ahead and try this salad!

Beet and potato salad

Ingredients

  • 1 large beet
  • 2 large potatoes
  • chive
  • salt
  • oil

Directions

  1. Wrap the potatoes and the beet in aluminum foil and place in a 415F oven until soft throughout. It takes abot 30 minutes for the potatoes, and almost 2 hours for the beet. Once your veggies are ready dice them uo and put in a bowl.
  2. Dress with chive, olive oil and salt. Be aggressive with the salt. I am not a salt person, but this dish really benefits from salt, trust me.
  3. Serve warm as a side.