Moravian Potato Sugar Bread
Recipe from The Neighborhood Bakeshop cookbook
- 1 medium sized potato, peeled and coarsely chopped
- 1 cup water
- 1 1/2 teaspoons active dry yeast
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 egg
- 2 1/2 cups unbleached all-purpose flour
- 1/3 cup packed light brown sugar
- 1 1/2 teaspoons cinnamon
Boil the potato in the cup of water, uncovered until soft, 12-15 minutes. Drain and reserve the liquid (you’ll need almost 1/2 cup; add more water, if necessary), and let the liquid cool to 95-110F, until lukewarm.
While you are waiting, mash the potato and set aside.
Combine 2 tablespoons of the cooled liquid and the yeast in a small bowl. Set aside for 5 minutes until bubbly.
Cream 6 tablespoons butter with granulated sugar until fluffy in a medium bowl. Add the salt and egg. Stir in the mashed potato and the yeast mixture. Add 1/3 cup of the reserved cooking liquid and add the flour, a little at a time, to form a dough.
Turn the soft, moist dough out onto a lightly floured work surface. Knead until the dough feels smooth and elastic, about 5 minutes. Transfer to a greased bowl, cover and set aside at room temperature for about 1 1/2 hours, until doubled.
Grease the bottom and sides of a 9×12 inch baking sheet or jelly roll pan.
Return the dough to a work surface and roll or push it out into a rectangle the size of the pan. Place the dough in the pan and push it down to fill the pan. Cover and let rise for 45 minutes.
Preheat oven to 350F. Melt the remaining 2 tablespoons butter. Dimple the dough by making deep indentations with your fingertips at 1 1/2 inch intervals. Drizzle with melted butter and sprinkle brown sugar and cinnamon evenly over top.
Bake until the crust is golden brown and sugar is crunchy, about 20-25 minutes. Cool in the pan on a wire rack.
Cut into 3-inch squares and serve warm.