Potatonik is a cross between a potato kugel and potato bread. It's usually
served as a side dish, much like a kugel, but is less dense. It's worth
making several at a time and freezing the extras. Double-bag them in freezer
bags. Defrost and warm at 350° F. for 15 minutes to refresh. Although
this is a common dish, this particular method is based on a recipe in George
Greenstein's Secrets of a Jewish Baker by way of my good friend and
Jewish baker, Bob Halperin.
- 1 cup warm water (110-115° F.)
- 1 1/2 T. active dry yeast
- 1 1/2 cups bread flour
- 3/4 pound red potatoes, skin on, cleaned well
- 1 1/2 cups chopped white or yellow onions
- 1 small stale roll or 2 slices old bread
- 1/2 cup bread or all-purpose unbleached flour
- 1 1/2 tsp. salt
- scant 1/2 tsp. baking powder
- 1/3 tsp. or more freshly ground black pepper
- 1/2 cup canola oil
- 2 large eggs
In a medium bowl, dissolve yeast in warm water, and mix in flour for sponge. Let sit (covered) for 20 minutes.
Process the potatoes, onion, and stale roll into a coarse chop in food processor. Stir the sponge into this mixture with
quick pulses. Add flour, salt, baking powder, pepper, and pulse until mixed. Add oil and egg and mix well. Pour into
well greased loaf pans (3) or casseroles (3), and bake at 360° until the crust is brown and feels firm
when gently pressed in the center (about 1 hour). Let cool, covered with a cloth on a wire rack for 5 minutes.
Serve warm. You can freeze or refrigerate and then reheat at 350° until crusty and warm (15-30 minutes).