Kartoffelbrot- German Potato Bread | How to make Kartoffelbrot- German Potato Bread

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ByPriya Srinivasan
Created on 17th Jul 2015
  • Kartoffelbrot- German Potato Bread, How to make Kartoffelbrot- German Potato Bread
Kartoffelbrot- German Potato Breadby Priya Srinivasan
  • Kartoffelbrot- German Potato Bread | How to make Kartoffelbrot- German Potato Bread (18 likes)

  • 0 reviews
    Rate It!
  • By Priya Srinivasan
    Created on 17th Jul 2015

Kartoffelbrot- German Potato Bread is an aromatic, flavorful and delicious dish which is very much popular in European. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Kartoffelbrot- German Potato Bread is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Kartoffelbrot- German Potato Bread at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 30 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Kartoffelbrot- German Potato Bread by Priya Srinivasan in step by step with pictures so you can easily learn how to cook the perfect Kartoffelbrot- German Potato Bread at your home without any difficulties. Kartoffelbrot- German Potato Bread is one of the representative dishes of European which you can serve in any special occasions.

  • Prep Time0mins
  • Cook Time30mins
  • Serves3People
Kartoffelbrot- German Potato Bread

Ingredients to make Kartoffelbrot- German Potato Bread

  • 1 medium sized Potato
  • 1 and 1/4 Cups of All Purpose flour
  • 1/2 tsp instant Yeast
  • 1/2 tsp Salt
  • 2 - 3 tbsp warm Water
  • (Water used to cook potato can be used)
  • 1 tsp Oil

How to make Kartoffelbrot- German Potato Bread

  1. Wash and peel the potato into 6 equal size pieces. Cook until soft. Drain and collect water to knead the dough. Finely mash the potato pieces and add flour, yeast and salt.
  2. Knead until you get soft dough by slowly adding water and oil. Use warm water to knead the dough as hot or cold water may kill the yeast.
  3. According to me warm water in the sense, the water that is still hot but wouldn't scald your finger when touched. Once the dough has reached ball shape, take it to a flat surface or kitchen counter and knead for 5-8 minutes.
  4. Once the dough turns smooth and soft as baby’s bottom like, leave it to rest in a well-greased bowl for an hour or until it raises to double in size.
  5. Dust the kneading surface with flour and transfer the dough there. Punch it and shape it loosely into a ball. Handle the dough carefully; gently roll it into a ball.
  6. Take a baking pan, grease it with oil or line it with parchment paper. Gently transfer the dough into it and leave it for 30 minutes.
  7. By then preheat the oven at 220C and make small cuts on top of the bread using kitchen scissors. Don’t cut deep. Bake this bread for 30 minutes or until the top is nicely browned.
  8. Take the bread out of oven and leave it to cool completely on a wire rack. Slice it and serve with butter or cheese.

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