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Potatonik III (P, TNT)
Source: "Secrets of a Jewish Baker," by George Greenstein
Serves: 3 loaves

1 cup warm water
1-1/2 packages active dry yeast (scant 1-1/2 tbsp.)
1-1/2 cups bread flour or unbleached all purpose flour

3/4 lb. potatoes (about 1-1/2 medium potatoes), skins on
6 oz. yellow onions (1-1/4 medium onions) ground or grated
1 small stale roll or 2 slices old bread (torn or crumbs)
1/2 cup bread flour or unbleached all purpose flour
1-1/2 tsp. salt
Scant 1/2 tsp. baking powder
1/4 tsp. freshly ground black pepper (or more to taste)
1/2 cup vegetable oil
1/2 cup beaten egg
Shortening for greasing pans

In a medium bowl sprinkle the yeast over the warm water & and stir to dissolve. Add the flour and mix until smooth. Cover and set aside until it puffs up (20 to 25 minutes).

For food processor/steel blade

Scrub the potatoes, then process the potatoes, onion, and stale roll into a coarse chop. Do not puree. Transfer to a large bowl.

Stir the Sponge into the potato/onion mixture. Add the stale roll, flour salt, baking powder & ground pepper and pulse only until the dry ingredients are absorbed.

Add the oil and egg an mix well. Drop the mixture out into 3 well greased 8" or 9" loaf pans. Each loaf should weigh about 15 oz. Leave room for expansion. The potatonik will rise in the oven.

Bake with steam in a preheated 360°F degree oven until the crust is brown and feels firm when gently pressed in the center with your fingertips (about 1 hour). Let cool on a wire rack covered with a cloth for 5 minutes to allow the loaves to steam. Invert and tap out onto the rack. Serve warm.

To make without food processor:
Stir down the Sponge. Scrub the potatoes, then grind or grate them with the skins on. Add the ground potatoes and onion to the Sponge and stir until blended.

Add the stale roll, flour, salt, baking powder, and ground pepper; mix until incorporated. Add the oil & egg and mix well. Drop the mixture out into 3 well-greased 8" or 9" loaf pans. Each loaf should weight about 15 oz. Leave room for expansion - it will rise in the oven.

Proceed to Baking as above.

Poster's Notes:
"Secrets of a Jewish Baker" states that "potatonik can be used in place of potatoes at any meal. A side dish of applesauce makes an appealing accompaniment. Always serve warm." Potatonik can be refrigerated for several days or frozen for 1 to 2 weeks. Reheat at 325F until warm. When reheating I like to bake it for 35 to 45 minutes to develop a hard crust.

Posted by Rema Comras

Nutritional Info Per Serving: N/A