|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
I adapted this recipe for Slovenian potato bread, known as krompirjev kruh, from one by Alice Kuhar. Her recipe calls for Sapphire Flour, still produced by ConAgra Mills and available at select stores and online vendors. A good substitute is high-quality all-purpose flour like King Arthur Flour, which is what I used with excellent results. Kuhar's recipe indicates that the potato should be mashed in the cooking water and then measured before adding it to the recipe.
This recipe makes 2 8x4-inch loaves of moist bread with a yellowish crumb that are delicious fresh with butter or jam, or for sandwiches, French toast or bread pudding when it starts to stale, which will be rather quickly as the bread has no preservatives. You can get around that a bit by freezing the bread.
- 1 1/2 cups water
- 1 medium potato (peeled and cubed)
- 1 cup buttermilk
- 3 tablespoons sugar
- 2 tablespoons butter
- 2 teaspoons salt
- 6 to 6 1/2 cups good-quality all-purpose flour
- 2 (1/4-ounce) packages active dry yeast
In a saucepan, cook potato, covered, in 1 1/2 cups water about 12 minutes or until tender. Do not drain. Mash potato in the water. Measure the potato-water mixture. If necessary, add additional water to make 1-3/4 cups total. Return mixture to saucepan. Add buttermilk, sugar, butter, and salt. Heat or cool as necessary to 120 to 130 degrees.
In a large bowl, combine 2 cups of the flour and dry yeast. Add the potato mixture. Beat with electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can.
On a lightly floured surface, knead, adding more flour if necessary, to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl, turning once to grease surface. Cover and let rise in a warm place till double (45 to 60 minutes).
Punch down dough. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Lightly grease two 8x4-inch loaf pans. Shape each half of dough into a loaf. Lightly dip tops of loaves in a bit of flour. Place in prepared loaf pans with the floured side up. Cover and let rise till nearly double (about 30 minutes).
Bake in a 375-degree oven for 35 to 40 minutes or till done (if necessary, cover with foil the last 15 minutes of baking to prevent over browning). Remove bread from pans and cool on a wire rack.
Alice Kuhar's whole-wheat potato bread variation: Prepare bread as above except reduce all-purpose flour to 4 to 4 1/2 cups and add 2 cups whole-wheat flour, whisking together to combine.