Lithuanian Potato Bread Recipe

Bread expert Elizabeth Yetter has been baking bread for more than 20 years, bringing her Pennsylvania Dutch Country experiences to life through recipes.

This thick potato bread has a nice moist crumb and tastes fresher and more delicious than grocery store potato rolls. The bread is a great use for leftover mashed potatoes, but you can also use instant if that's what you have on hand. Take note that it's important to use filtered water; the chemicals in tap water can kill the yeast and disrupt the proofing (rising) process.

Not just for sandwiches, this light and airy bread is good for soaking up the juices of pulled pork, meatballs, or stews, and works well in a grilled cheese or PB and J. Toast it and spread on some butter to enjoy with breakfast, use it to make French toast for brunch, or add slices of prosciutto and brie for a decadent snack.

Andrew Kapochunas On Linkedin: Yes, And Check Out Another Lithuanian Recipe And Those Of Poland And…

The recipe makes two loaves, meaning you can enjoy one now and freeze the other for later on. You can also use this dough to make potato rolls; divide into 24 balls, place on a baking sheet or in a pan, let rise a second time, and bake for 15 to 20 minutes.

Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1 1/2 teaspoons of gluten to each cup of all-purpose flour you use in your bread recipe.

Because potatoes contain certain nutrients, this type of bread is better for you than regular white bread. Eating potato bread means you will get a good dose of calcium, iron, potassium, and magnesium.

Lithuanian Christmas Bread (mix)

*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 don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!

We and our 1609 partners store and/or access information on a device, such as unique IDs in cookies to process personal data. You may accept or manage your choices by clicking below, including your right to object where legitimate interest is used, or at any time in the privacy policy page. These choices will be signaled to our partners and will not affect browsing data.

Best Lithuanian Recipes

Store and/or access information on a device. Use limited data to select advertising. Create profiles for personalised advertising. Use profiles to select personalised advertising. Create profiles to personalise content. Use profiles to select personalised content. Measure advertising performance. Measure content performance. Understand audiences through statistics or combinations of data from different sources. Develop and improve services. Use limited data to select content.It is about as simple as a rye bread can be.  There are no multi-stage levain builds, no scalds, no soakers, no seeds, and no spices.  The only components are rye flour, potato, water, and salt.  My sole departure from the formula was to use whole rye flour, rather than medium rye flour.

The initial sour build the night before the bake incorporates rye sour, riced potatoes, rye flour, water, and salt.  That last was a bit different from many levain builds in that all of the recipe's salt goes into the levain.  Once mixed, the sour is covered and allowed to ferment overnight.

The next morning, the rest of the water and flour are mixed with the sour.  The stiff dough/paste is fermented until it the volume increases about 1.5 times.  Then the paste is tipped out onto a floured countertop and shaped into a loaf.  The loaf is placed on a lined baking sheet and allowed to ferment until cracks begin to show on the surface.  For this bake, I could have allowed the final fermentation to go longer but I could see that there was some sideways expansion in the loaf even though the top was still relatively smooth.

Lithuanian Boiled Vegetable Salad (balta Misraine)

The bread is baked without steam.  When it comes out of the oven, it is brushed with boiling water to soften the crust, then cooled.

Not surprisingly, the crumb is close and dense.  Some 40 hours after the bake, the bread cuts cleanly without leaving a film on the knife.  It is moist and pleasantly chewy.  Thanks to the boiling water application, the crust is somewhat leathery, rather than armor-plated.

Flavor-wise, it is all rye.  The potatoes don't lend a discernible flavor note.  While I had expected some sourness, it is surprisingly subdued and very much in the background.  It will make a very good foil for cured meats, pickles, mustard, and other strongly flavored foods.

Kugelis: A Potato Pudding Recipe

Outside, it's cold although this morning's low of 4F is much better than yesterday's low of -13F.  There's an ice-fishing derby out on the lake today.  A few of the participants and their shelters are visible from the front porch:

There are many more outside the frame of the above photo.  I took a walk around and spoke to some of the contestants.  My impression is that my bread weighs more than anything they were catching.

Store and/or access information on a device. Use limited data to select advertising. Create profiles for personalised advertising. Use profiles to select personalised advertising. Create profiles to personalise content. Use profiles to select personalised content. Measure advertising performance. Measure content performance. Understand audiences through statistics or combinations of data from different sources. Develop and improve services. Use limited data to select content.It is about as simple as a rye bread can be.  There are no multi-stage levain builds, no scalds, no soakers, no seeds, and no spices.  The only components are rye flour, potato, water, and salt.  My sole departure from the formula was to use whole rye flour, rather than medium rye flour.

The initial sour build the night before the bake incorporates rye sour, riced potatoes, rye flour, water, and salt.  That last was a bit different from many levain builds in that all of the recipe's salt goes into the levain.  Once mixed, the sour is covered and allowed to ferment overnight.

The next morning, the rest of the water and flour are mixed with the sour.  The stiff dough/paste is fermented until it the volume increases about 1.5 times.  Then the paste is tipped out onto a floured countertop and shaped into a loaf.  The loaf is placed on a lined baking sheet and allowed to ferment until cracks begin to show on the surface.  For this bake, I could have allowed the final fermentation to go longer but I could see that there was some sideways expansion in the loaf even though the top was still relatively smooth.

Lithuanian Boiled Vegetable Salad (balta Misraine)

The bread is baked without steam.  When it comes out of the oven, it is brushed with boiling water to soften the crust, then cooled.

Not surprisingly, the crumb is close and dense.  Some 40 hours after the bake, the bread cuts cleanly without leaving a film on the knife.  It is moist and pleasantly chewy.  Thanks to the boiling water application, the crust is somewhat leathery, rather than armor-plated.

Flavor-wise, it is all rye.  The potatoes don't lend a discernible flavor note.  While I had expected some sourness, it is surprisingly subdued and very much in the background.  It will make a very good foil for cured meats, pickles, mustard, and other strongly flavored foods.

Kugelis: A Potato Pudding Recipe

Outside, it's cold although this morning's low of 4F is much better than yesterday's low of -13F.  There's an ice-fishing derby out on the lake today.  A few of the participants and their shelters are visible from the front porch:

There are many more outside the frame of the above photo.  I took a walk around and spoke to some of the contestants.  My impression is that my bread weighs more than anything they were catching.