Pane di Patate della Garfagnana:

 1 comments
Jul 8th
P1030988 (800x450)

A delicious Potato bread from the Garfagnana region in Italy.

It is similar to the Rewena bread we make here in NZ but the potatoes don’t ferment for 3 days as we allow them to with Rewena.

Parmesan and Potato Bread

This has a unbelieveably light crumb and so porous.

Ideal for scooping up sauces , casseroles and soup and IDEAL for winter.
I had a piece warm with parmesan on it, so simple but so delicious.

I have given two recipes for this, both are similar and both give great results.

The one at the bottom is still in Italian for those who feel ambitious.

My apologies, I was not feeling ambitious to translate it today:)

Mashed Potato

What do you need?

500g Potatoes (I used NZ reds)

4 tsp dried yeast

1/2 cup of  warm water

4 cups of Strong bakers flour.

1 tsp salt

3 tbsp Olive Oil.

Using greedygirl to knead it

Using greedygirl to knead it

What do I do?

Peel potatoes and boil until tender, drain and mash into a smooth paste.

I always leave a little of the potato water to help me achieve this.

Allow potato to cool a little, using it when it is just warm.

Warm water and dissolve yeast in the water, place in warm area until frothy, usually ten minutes.

Place potato, Olive oil, and yeasty mix in the mixer and mix well.

Add in flour and salt, combine well and use a dough hook and knead for 5 minutes until smooth.

It is a quite wet dough, place in well oiled bowl and cover, leave to rise for 2 hours.

Dough when risen

Turn  dough out on well floured area and shape slightly.

This is a wet dough and I thought first,”OH NO”, but it was fine.

Place dough on well floured baking tray with baking paper.

Allow to rise for 50 minutes.

Preheat oven to 220 celsius.

Ready for the oven

Place dough in the oven and cook for 35-40 minutes.

In hindsight, I would have made two loaves from this recipe but I was a bit lazy and unsure of the form.

Remove from oven when golden brown and allow to cool of a wire rack.

Pull of crusty pieces or slice and ENJOY, ENJOY, ENJOY!!

This is truly a wonderful bread, so light and moist and I know it will probably still be moist for a few days.

The taste is quite chewy but not in a taxing way and its in no way stodgy.

Ready to eat!!

This made enough bread for 2 loaves. I have frozen half…

The recipe from which the pictures are from is an adapted one from Carol Fields, “The Italian Baker”, 2nd Ed, 2011.

The recipe below is from Slow food:

Ingredienti: 400 gr di farina 00
250 ml di acqua
300 gr di patate
10 gr di lievito di birra
1 cucchiaio di olio evo
2 cucchiaini di sale In una ciotola mescolare50 gr di farina, un cucchiaio d’olio e l’acqua con all’interno disciolto il lievito.
Mescolare il tutto e lasciar riposare per 30 minuti circa.Nel frattempo sbucciate le patate, tagliatele a tocchetti e lessatele in acqua per circa 30 minuti.
Schiacciate le patate ancora calde con uno schiacciapatate e versate la purea nella ciotola con l’impasto preparato in precedenza.Aggiungere ora la restante farina ed il sale e iniziare a lavorare il composto fino a formare un panetto morbido.Lasciate lievitare il composto per 1 ora al coperto.Trascorso questo tempo, dividere il panetto in 3 parti, formare tre cilindri di pasta
Unire i tre filoncini  e con esso formare una treccia a maglie larghe.Disporre quindi la treccia di pane di patate su una teglia da forno e far lievitare al caldo per 1 ora e mezza.Spennellate la superficie del pane con un pò di latte o con un albume.
Infornare quindi il pane di patate in forno già caldo a 180° e cuocere per 30 minuti circa.

http://www.prolocotole.it/ricette.html

One Comment on “Pane di Patate della Garfagnana:

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