Potato Loaf "filoncini alle patate"
How to make Potato Loaf Recipe "filoncini alle patate" - Preparation time: 1 hour – Cooking time: 20 minutes – Rising time: 1 hour 10 minutes
10 Servings:
Ingredients:
14 oz. (400 g) potatoes
8 cups (1 kg) all-purpose flour
2 tbsp. plus 2 tsp. (25 g) fresh yeast, crumbled
2 1/3 cups (550 ml) lukewarm water
1/3 stick (40 g) unsalted butter, softened
1 tbsp. plus 1 tsp. (25 g) salt
Method:
Put the potatoes in a saucepan and cover with cold water. Bring to a boil and cook until just tender, about 15 minutes. Drain the potatoes, then peel and dice them into 1/3-inch (1-cm) cubes.
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, and gradually start incorporating it into the flour a little at a time, until a loose dough begins to form, then add nthe butter and the potatoes. Lastly, add the salt and continue kneading until the dough is soft, smooth, and elastic.
Cover the dough with a lightly greased sheet of plastic wrap and let rest for about 10 minutes, then divide it into pieces, each weighing about 1 3/4 ounces (50 g). Roll each piece into a rope and bend each into the shape of a horseshoe.
Arrange the horseshoes, floured and well spaced, on a baking pan lined with parchment paper. Let rise in a warm place until doubled in size, about 1 hour.
Make a couple of deep surface incisions around the bends of the horseshoes, and bake in the oven at 350°F (180°C) for 20 minutes, or until golden brown.
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