Potato bread from Abruzzo

4.50 from 20 ratings
Pane di patate abruzzese
RECIPE BY Jessica | Chef & Author
This delicious potato bread from Abruzzo is a traditional and typical product that comes mainly from the mountain regions around L'Aquila. Its origins can be traced back to ancient times, when people were forced to save flour. Potatoes were therefore added to the dough, a cheaper ingredient. Potato bread has a crispy crust, a tender, moist crumb and a particularly intense flavor. The starch contained in the potatoes allows the bread to be stored for up to a week without losing any of its softness or aroma.
Amount
1
bread
Ingredients list
Pre-dough
Dough
Difficulty: easy
Cost: low
Calories: 385kcal
Prep: 50 minutes
Cook: 50 minutes
Resting time: 1 day 1 hour
Total: 1 hour 40 minutes
Difficulty: easy
Cost: low
Calories: 385kcal
Prep: 50 minutes
Cook: 50 minutes
Resting time: 1 day 1 hour
Total: 1 hour 40 minutes
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Directions
Pre-dough
  • First, crush the yeast and dissolve it in the lukewarm water.
    140 ml water, 3 g fresh yeast
  • Place the flour in the mixing bowl of the stand mixer. Fit the machine with the dough hook and start on a low setting.
    300 g pastry flour
  • Then gradually add the previously prepared yeast mixture and knead for approx. 5 minutes.
  • Then remove the dough, place in a bowl and cover with foil or a damp cloth. Then leave to rest at room temperature for 24 hours.
Dough
  • Fill a pan with cold water and add the potatoes. Then bring to the boil over a high heat and simmer for approx. 30-40 minutes, depending on the size of the potatoes. To check whether the potatoes are soft enough, simply pierce them with a knife. If the knife slides easily to the center of the potatoes, they are ready.
    120 g potatoes
  • Drain the potatoes, peel and leave to cool completely.
  • After the resting phase, put the pre-dough back into the mixing bowl of the food processor. Using a potato ricer, press the cold cooked potatoes directly into the bowl with the pre-dough. Now add the durum wheat semolina.
    100 g durum wheat semolina
  • Crush the yeast, dissolve in the lukewarm water and pour into the bowl. Fit the machine with the dough hook again and knead on a low setting for 10 minutes.
    2 g fresh yeast, 100 ml water
  • Then add the salt and continue to knead for approx. 5 minutes until the dough is smooth and homogeneous. Then take out, fold a few times from the outside inwards and shape into a ball.
    10 g salt
  • Dust the proofing basket with enough flour and place the dough in it. Cover with a tea towel and leave to rise at room temperature for a further hour.
Bake bread
  • Preheat the oven to 220°C / 430°F including the cast iron dutch ofen.
  • As soon as the oven has reached the right temperature, turn the dough into the cast iron dutch ofen and cut deeply into it with a sharp knife. This allows the air to escape during baking and prevents cracks in the crust. Put the lid on the pan and bake the bread for 10 minutes. Then reduce the temperature to 200°C / 390°F and bake for a further 20 minutes.
  • Then reduce the temperature to 180°C / 360°F, remove the lid and bake for a further 20 minutes until a nice brown and crispy crust has formed. Remove from the oven, leave to cool on a rack and enjoy fresh.
    Buon appetito!
Calories: 385kcal (19%)Carbohydrates: 81g (27%)Protein: 12g (24%)Fat: 1g (2%)Saturated fatty acids: 0.3g (2%)Polyunsaturated fatty acids: 1gMonounsaturated fatty acids: 0.2g

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