Potato Kugel Bread Recipe

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Potato Kugel Bread Recipe

 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Potato Kugel Bread

 

Ingredients


WENDY CERACCHE DBCP84B


MAKES A MEDIUM LOAF

3/4 cup mashed potatoes *
3/4 cup potato water
2 1/4 tbsp vegetable oil
3/4 tsp salt
1 tbsp sugar
3 cup bread flour
1 1/2 tsp yeast
2 tsp wheat germ



 

Preparation

* Mashed Potatoes = Use boiled or instant, but add minced onion,
parmesan cheese and horseradish. The dough is very liquid and the
bread will not rise very high but it makes a chewy bread similar in
texture to a knish or a potato kugel.

 

 

Servings: 6

 

 

 

 


 

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