Purple potato bread

Purple potato bread

Total: 3 hr 50 Min. | Active: 1 hr
vegetarian
Nutritional value / 100 g: 238 kcal
, Fat: 3 g
, Carbohydrate: 45 g
, Protein: 7 g

Ingredients

1 piece

Hint:

The original recipe with guaranteed success is for 1 piece. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Potatoes

400g Blaue St. Galler potatoes (blue potatoes)
salted water, boiling
2tbsp butter

Dough

400g white flour
1 ½tsp salt
¼tsp caraway seeds, crushed using a pestle and mortar
¼cube yeast (approx. 10 g), crumbled
1dl water
1tbsp maple syrup
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Utensils

For a frying pan with lid (can be heated to at least 240 degrees)

How it's done

Potatoes

Boil the potatoes, uncovered, in salted water for approx. 40 mins. until soft. Drain the potatoes, cut into chunks, push through a sieve, mix in the butter.

Dough

Mix the flour, salt, caraway seeds and yeast in a bowl. Mix in the water, maple syrup and potatoes, knead to form a soft dough. Cover the dough and leave to rise at room temperature for approx. 2 hrs.

To bake

Place the casserole dish (incl. lid) in the lower half of the oven. Preheat the oven to 240°C.

Remove the casserole dish, put the baking paper and dough in immediately. Make diamond-shaped incisions in the surface. Cover and bake for approx. 30 mins. Remove the lid and cook for a further 20 mins. Remove the bread from the dish, leave to cool on a rack.

Good to know
Prepare: If the lid has a plastic knob, this must be removed. The hole can be covered with aluminium foil.

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