Potato gives a good flavor. It is hard to make this bread, but it is worth it.
It makes 16 servings.
Ingredients:
- 4 medium size potatoes (peeled and cut into small cubes)
- 4 cups water
- 1 tbsp+1tsp salt
- 2 tsp active dry yeast
- 6.5-8.5 cups flour
- 1 tbsp butter (soft)
- 1 cup wheat
- Semolina for dusting
Topping
- Butter (melted)
- Put the water and potatoes into a sauce pan. Add 1 tsp salt and boil until the potatoes become tender.
- Drain the potatoes, but store the water for future. Mash the potatoes.
- Add 3 cups potato water onto the mashed potatoes, and mix them. (If there is not enough water you can add some tab water)
- Let the mixture cool down a little. While it is not hot, but still warm, add yeast and wait 5 minutes.
- Add 2 cups flour and mix about 1 minutes.
- Add remaining salt, butter and wheat and stir thoroughly.
- Add 2.5-3 cups more flour and knead.
- Remove the dough from bowl onto a generously floured surface. Keep kneading. Add more flour if necessary.
- Final dough will be a little sticky and really soft.
- Put the dough in a large pan (bigger than the double of the dough size), and cover it with damp cloth.
- Keep the dough at room temperature for 2 hours (or at refrigerator for 8-12 hours). The dough will double it’s original size.
- Put the dough to a generously floured surface and knead two more minutes. The dough will be moist and a little sticky.
- Slice the dough into 14-16 slices and make balls. Cover the pieces with a damp cloth and keep them at room temperature for 35 minutes.
- Heat the baking stone or sheet to 450F-250C in the oven and spread semolina. Put the doughs on semolina covered baking sheet with 1 inch distance in between.
- Put the baking dish to the preheated oven.
- 5 minutes later brush the tops with melted butter.
- Bake the breads until the tops become golden brown, and the breads sound hollow when you hit the bottom. (This take about half an hour)
- Transfer the breads onto a rack for cooling down.
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