Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Potatonik (Yeasted Potato Kugel) Recipe
    Lost? Site Map

    Potatonik (Yeasted Potato Kugel)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    35 mins

    35 mins

    blucoat's Note:

    The yeast makes this less dense and a little more breadlike than a regular potato kugel. This recipe is from George Greenstein's wonderful cookbook, “Secrets of a Jewish Baker.” Serve with sour cream and/or applesauce.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 18

    Yield:

    loaves

    Units: US | Metric

    Sponge

    Dough

    Directions:

    1. 1
      Sponge: In a medium bowl sprinkle the yeast over the warm water; stir to dissolve. Add the flour and mix until smooth. Cover and set aside until it puffs up (20 to 25 minutes).
    2. 2
      Dough: Stir down the Sponge. Scrub the potatoes, then grind or grate them with the skins on or process in a food processor into a coarse chop; do not puree. Transfer to a large bowl. 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 or pulse only until incorporated. Add the oil and egg and mix well. Drop the mixture out into 3 well-greased 8- or 9-inch loaf pans. Each loaf should weigh about 15 ounces. Leave room for expansion – the potatonik will rise in the oven.
    3. 3
      Baking: Bake with steam (see below) in a preheated 360 F 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. DO AHEAD: Potatonik can be refrigerated for several days or frozen for 1 to 2 weeks. Reheat at 325 F until warm. When reheating, I like to bake it for 35 to 45 minutes to develop a hard crust.
    4. 4
      Steam in Baking: Place an empty roasting pan or other heavy pan on the floor of the oven 5 to 10 minutes before baking, so it gets hot. Brush the tops of the loaves with water, place in the oven and carefully toss 6 to 8 ice cubes into the hot pan, or pour in 1 cup boiling water and immediately close the oven door. CAUTION: When using boiling water, wear a glove and keep your face away from the open oven door, since there will be a burst of live steam when the boiling water hits the hot pan. Do not open the door to peek or the steam will escape.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Potatonik (Yeasted Potato Kugel)

    Serving Size: 1 (72 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 143.6
     
    Calories from Fat 63
    44%
    Total Fat 7.0 g
    10%
    Saturated Fat 1.0 g
    5%
    Cholesterol 28.5 mg
    9%
    Sodium 222.7 mg
    9%
    Total Carbohydrate 16.8 g
    5%
    Dietary Fiber 1.1 g
    4%
    Sugars 0.7 g
    2%
    Protein 3.3 g
    6%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites