Local products22 September 2019

Recipe of the week: Potato bread: the one that doesn't get old

It can be found in some of the fashionable hamburgers. Although the crust gets a little hard, inside it stays fluffy and fresh for almost a week.

Credit Shutterstock

Credit Shutterstock

Recipes there are many. Here that of Paulina's Kitchen:


  • 1 potato 130-150 g
  • 350 g milk
  • 10 g fresh yeast
  • 50 g sugar
  • 500 g flour 000
  • 1 teaspoon salt
  • 50 g butter 
  • Poppy seeds


  1. Boil the potato with rind until cooked. Let cool and peel.
  2. In another large pot bring the milk to a boil, keep on medium heat for a minute while stirring, turn off and let stand until lukewarm.
  3. Transfer to a bowl, add the yeast in small pieces and 20 g of sugar and mix well until integrated. Cover with a cloth and let stand for half an hour.
  4. Apart, mix the flour with the remaining 20 g of sugar and salt. Grate the potato on top.
  5. Add the milk and mix with your hands until the dough forms. Move to the work surface and knead for 15 minutes.
  6. Add half of the butter and continue kneading until it is integrated. Repeat with the rest of the butter. Knead 10 more minutes until the bun is attached and does not stick.
  7. Knead five more minutes with the French kneading technique (open and join again as shown in the video). Let rise in a warm place without drafts until it doubles or triples its size.
  8. Return to the work top and knead for five more minutes with the same technique.
  9. Form the breads, place in a baking dish, cover again with a cloth and let stand for another hour.
  10. Preheat the oven to 200 degrees, paint the dough with water and sprinkle with poppy seeds. Bake for half an hour until golden brown.

Judit Neuberger

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