Potatonik (Yeasted Potato Kugel) Recipe

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Ingredients:

Serving

1 cup warm water
1.5 (1/3 oz) packages active dry yeast (scant 1 1/2 tbsp)
1 1/2 cups bread flour unbleached all-purpose flour
3/4 lb potato, skins on (about 1 1/2 medium potatoes)
6 oz yellow onions, ground or grated (1 1/4 medium onions)
1 small stale rolls (torn or crumbs) or 2 slices old bread (torn or crumbs)
1/2 cup bread flour
1 1/2 tsp salt
scant 1/2 tsp baking powder
1/4 tsp freshly ground black pepper (to taste)
1/2 cup vegetable oil
1/2 cup lightly beaten egg (about 2 extra-large eggs)
shortening, for greasing pans

Directions:

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).
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.
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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	227.89 Kcal (954 kJ)
Calories from fat	156.28 Kcal
		% Daily Value*
Total Fat	17.36g	27%
Cholesterol	46.5mg	16%
Sodium	466.97mg	19%
Potassium	165.6mg	4%
Total Carbs	15.07g	5%
Sugars	1.7g	7%
Dietary Fiber	2.82g	11%
Protein	5.24g	10%
Vitamin C	4mg	7%
Vitamin A	0.3mg	9%
Iron	1mg	5%
Calcium	24.5mg	2%

Amount Per 100 g
Calories	195.91 Kcal (820 kJ)
Calories from fat	134.35 Kcal
		% Daily Value*
Total Fat	14.93g	27%
Cholesterol	39.97mg	16%
Sodium	401.44mg	19%
Potassium	142.36mg	4%
Total Carbs	12.96g	5%
Sugars	1.46g	7%
Dietary Fiber	2.42g	11%
Protein	4.51g	10%
Vitamin C	3.5mg	7%
Vitamin A	0.2mg	9%
Iron	0.9mg	5%
Calcium	21.1mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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