Russian Potato Bread Recipes

Steps:

• Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
• Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
• While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
• Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
• Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
• Bake for 20 minutes in the preheated oven, or until golden brown.

Steps:

• For the filling: Saute onions with oil in a pan until softened and brown.
• Grate warm potato into a bowl and add the sauteed onion, salt and pepper. Mix together to evenly distribute ingredients into a mash-like mixture.
• For the dough: Line a baking sheet with parchment paper and set aside.
• Add flour and salt to the cleaned bowl of a stand mixer and slowly mix. Add water and oil. Mix completely. Remove dough and work into a roll, then a log shape.
• Slice a thin piece of dough and roll into a thin 4-inch round. Place 1 tablespoon potato mixture in the center of the dough circle, then fold circle into a half-moon and seal the edges. Place on the lined baking sheet. Fold over the edge of the dumpling, like a pot sticker. Repeat with remaining dough and filling. Refrigerate for about 10 minutes to hold their shape.
• Bring a large pot of salted water to a boil. Add dumplings; they will rise to the top once they are finished cooking.
• For the garnish: Caramelize onions in some oil in a frying pan until golden brown and crispy, 5 minutes. Plate dumplings and lay caramelized onions on top with salt, pepper and sour cream.

Steps:

• Grease a baking sheet.
• Peel and dice your potatoes, then boil them until they're tender. Reserve 2/3 cup of the potato water and discard the rest.
• Mash and sieve the potatoes. (I personally just mashed the potatoes until there were no lumps and it turned out fine).
• Combine the mashed potatoes and potato water. Let cool to lukewarm.
• Meanwhile, combine the flours, yeast, seeds, and salt.
• Rub the butter into the flour mixture.
• Gradually work the potato gloop into the flour mixture using your hands if neccesary to form a soft dough.
• Turn out onto a floured surface and knead 8-10 minutes. Add more flour as needed to keep your dough from sticking.
• Place in a lightly oiled bowl, cover, and let rise for approximately 1 hour (or until doubled).
• Punch down, then turn out onto a floured surface.
• Knead gently for about a minute, then shape into a 7-inch oval loaf.
• [NOTE - My 1 large loaf didn't cook all the way through. It might've just been my oven, but you may want to make two smaller loafs instead].
• Place on the greased baking sheet and lightly sprinkle with whole wheat flour.
• Cover and let rise 30 minutes.
• While it's rising, preheat your oven to 400°F.
• Using a serrated knife, slash 3-4 diagonal cuts into the top of your dough (criss-cross style).
• Bake 25-30 minutes until golden.
• Cool on a wire rack, or eat hot.

Steps:

• In a large skillet, saute onions in oil and 1/3 cup butter until softened. Stir in sugar. Reduce heat to medium-low; cook, stirring occasionally, for 40 minutes or until deep golden brown., Meanwhile, place potatoes in a large saucepan and cover with broth. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain potatoes; transfer to a large bowl. Add 1 cup sour cream, the cream, eggs, dill and remaining butter. Beat until mashed., Spread half of potatoes into a greased 13-in. x 9-in. baking dish; layer with onions and remaining potatoes. Gently spread remaining sour cream over the top. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°.