52 cakes *or* a bake a week: 28*52 Potato Bread & Potato Flat Bread Pizza

July 14, 2013

28*52 Potato Bread & Potato Flat Bread Pizza

When flipping through the pages of the magazine of a supermarket, I noticed this recipe for potato bread. I thought it might be nice not only as bread but as smaller potato "flat bread pizzas".
With a salad. For dinner.

So that's what I made.

Potato Bread & Potato Flat Bread Pizza

Adapted from Tegut

For 2 breads or 1 bread and 2 bigger flat bread pizzas or 4 bigger flat bread pizzas or - you get the idea...

800 g potatoes

salt

1/2 cube (21 g) fresh yeast

1 teaspoon honey

2 tablespoons olive oil

700 g flour

Toppings

(I used for the flat bread pizzas, but possibilities are endless, of course)

parmesan, shredded

cooked potatoes, sliced

onions, in rings

raw ham/bacon, diced

Peel potatoes, cut them into small pieces and cook in salt water. Drain, let cool a bit, and mash.
Crumble yeast into 125 ml warm water, dissolve. Add honey and let sit for 5 minutes until starting to bubble. Mix potato mash, oil, 2 teaspoons salt, and yeast water. Add flour and knead until you have a smooth dough. It might seem a bit dry in the beginning but the longer you knead it, the smoother it gets, so don't add any more water. Cover and let rise in a warm place for 30 minutes.
For the bread: use half of the dough to form a bread. For the flat bread pizzas: use 1/4 of the total amount of dough to shape a pizza/flat bread. Cover and let rise for another 20 minutes. Preheat oven to 200 °C (390°F).
Put toppings on flat bread pizzas. Bake for 30 minutes (pizzas) or 45 minutes (bread).

My modifications:

Except for turning the bread into the flat bread pizzas - none. And I know they're not really pizzas (if only for the lack of tomato sauce) but I couldn't think of a better name. Suggestions are welcome though - just leave a comment below.