RCI-VG.002.0121.001
Potato Castle
Potato Castle from the Recidemia collection
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 4 pieces
- gr/ 8 oz / 0.4 pound mushroom200 unit
- 1 unit
- pack of cream- 200 ml/ 1 cup1 unit
- gr / 8 oz / 0.4 pound fresh white cheese or hellim or mozzarella or dried curd cheese200 unitactually any cheese
- Salt1 unitblack pepper, red pepper
- White bread grates or bread crumbs1 unit
Method
1
Peel and cube the potatoes, then boil them in salted water for 15-20 minutes until fork-tender. Drain and mash until completely smooth, then allow to cool to room temperature.
25 minutes
2
In a large mixing bowl, combine the cooled mashed potatoes with olive oil and salt, then add yeast dissolved in warm water. Mix until a shaggy dough begins to form.
10 minutes
3
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until it is smooth, supple, and slightly tacky. Add flour sparingly only if the dough is unworkably sticky.
10 minutes
4
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot until doubled in size.
60 minutes
5
Punch down the risen dough and shape it into a loaf or desired castle-style form, then place it on a greased or parchment-lined baking pan.
10 minutes
6
Cover the shaped loaf loosely and allow it to proof a second time until noticeably puffed and nearly doubled in size.
45 minutes
7
Preheat the oven to 375°F (190°C), then brush the top of the loaf lightly with olive oil. Bake for 30-35 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
35 minutes
8
Remove the bread from the oven and transfer to a wire rack. Allow it to cool for at least 20 minutes before slicing to let the crumb fully set.
20 minutes