George Lang

Potato Bread with Caraway Seeds

Köménymagos Krumplis Kenyér

Preparation info

  • 1

    loaf
    • Difficulty

      Medium

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 3 medium-sized potatoes
  • 1 envelope of dry granular yeast, or 1 cake of compressed fresh yeast

Method

  1. Boil potatoes in their skins. Peel them, and mash through a sieve or potato ricer while warm. You should have 1 cup mashed potatoes. Let cool.
  2. Place yeast in ½ cup warm (not hot)