Russian Potato Bread Recipes

RUSSIAN POTATO BREAD

Steps:

• Grease a baking sheet.
• Peel and dice your potatoes, then boil them until they're tender. Reserve 2/3 cup of the potato water and discard the rest.
• Mash and sieve the potatoes. (I personally just mashed the potatoes until there were no lumps and it turned out fine).
• Combine the mashed potatoes and potato water. Let cool to lukewarm.
• Meanwhile, combine the flours, yeast, seeds, and salt.
• Rub the butter into the flour mixture.
• Gradually work the potato gloop into the flour mixture using your hands if neccesary to form a soft dough.
• Turn out onto a floured surface and knead 8-10 minutes. Add more flour as needed to keep your dough from sticking.
• Place in a lightly oiled bowl, cover, and let rise for approximately 1 hour (or until doubled).
• Punch down, then turn out onto a floured surface.
• Knead gently for about a minute, then shape into a 7-inch oval loaf.
• [NOTE - My 1 large loaf didn't cook all the way through. It might've just been my oven, but you may want to make two smaller loafs instead].
• Place on the greased baking sheet and lightly sprinkle with whole wheat flour.
• Cover and let rise 30 minutes.
• While it's rising, preheat your oven to 400°F.
• Using a serrated knife, slash 3-4 diagonal cuts into the top of your dough (criss-cross style).
• Bake 25-30 minutes until golden.
• Cool on a wire rack, or eat hot.

RUSSIAN POTATOES

Steps:

• In a large skillet, saute onions in oil and 1/3 cup butter until softened. Stir in sugar. Reduce heat to medium-low; cook, stirring occasionally, for 40 minutes or until deep golden brown., Meanwhile, place potatoes in a large saucepan and cover with broth. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain potatoes; transfer to a large bowl. Add 1 cup sour cream, the cream, eggs, dill and remaining butter. Beat until mashed., Spread half of potatoes into a greased 13-in. x 9-in. baking dish; layer with onions and remaining potatoes. Gently spread remaining sour cream over the top. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°.

RUSSIAN POTATO SALAD

Steps:

• Place the potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until a fork can be easily inserted and removed, about 20 minutes. Drain and cool slightly. During the last 10 minutes, boil the hot dogs and eggs. Drain everything, and set aside to cool.
• Peel the potatoes, and cut into cubes. Chop hot dogs. Place everything in a large bowl, and mix in the pickles, onions and peas. Peel the eggs, and grate them on top of the salad. Add mayonnaise and salt to individual servings.