Pityókás kenyér
Pityókás kenyér: Székely potato bread with a thick, dark crust
In the Székely villages of Harghita and Covasna, the Hungarian-speaking corner of eastern Transylvania, pityóka is the local word for potato, and pityókás kenyér is the bread baked on Saturdays in outdoor wood ovens. Mashed potato in the dough keeps the crumb moist, soft and slightly sweet for days, while a long, hot bake builds a crust so dark it is nearly black in places, traditionally laid on a cabbage leaf. It is eaten with soups, with onions and fresh cheese, or simply with salt. Where most people go wrong is pulling the loaf too early when it looks brown; this bread wants a really deep crust and a hollow sound underneath. Chef's tip: use the potato cooking water, cooled to lukewarm, for the dough; its starch gives a better rise and a softer crumb.
- Total time
- 240 min
- Difficulty
- medium
- Serves
- 12
Ingredients
- 10 ½ oz floury potatoespeeled and cut into chunks
- 1 ½ lb strong white bread flour
- ½ oz salt
- 1 ½ cups potato cooking watercooled to lukewarm
- 1 tsp caraway seeds (optional)
- 2 large cabbage leaves (optional)to bake on
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Method
0/9 doneStep 1: Boil the 10 ½ oz floury potatoes in unsalted water for 15–20 minutes until very soft. Drain, keeping 350 ml of the cooking water, and mash until completely smooth. Leave both to cool until lukewarm.
30 minStep 2: Mix the 1 ½ lb strong white bread flour, ¼ oz fast-action dried yeast, ½ oz salt and the 1 tsp caraway seeds if using in a large bowl. Add the mashed potato and 1 ½ cups potato cooking water and mix to a soft dough.
4 minStep 3: Knead for 10 minutes, until the dough is smooth, elastic and only slightly tacky.
10 minStep 4: Cover and leave to rise in a warm place until doubled.
75 minStep 5: Turn out, knock back and shape into a tight round loaf. Set it on floured baking paper on top of the 2 large cabbage leaves if using, cover and prove until puffy and a poke springs back slowly.
50 minStep 6: Meanwhile heat the oven to 475°F (425°F fan) with a large lidded casserole or a baking stone inside for at least 30 minutes.
5 minStep 7: Slash the top of the loaf, lift it on its paper into the hot casserole, cover and bake for 25 minutes.
25 minStep 8: Uncover, lower the heat to 400°F (375°F fan) and bake for another 30–35 minutes, until the crust is very dark brown, the base sounds hollow and the centre reads about 205°F.
35 minStep 9: Cool on a rack for at least 1 hour before slicing, so the crumb sets.
6 min
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 7 g
- Carbs
- 50 g
- Fat
- 1 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pityókás kenyér take?
- About 240 minutes in total: 180 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of floury potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
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