Potato bread with apple-onion-hazelnut spread

Name: Potato bread with apple-onion-hazelnut spread
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 1
Ingredients: 1.7 kg floury cooking potatoes (e.g. Hela); 7-10 Tbsp Salt; 125 ml Milk; 1 cube (42 g) Yeast; 1 TEASPOON Sugar; 500 g Flour; 1 Bay leaf; 100 g Hazelnut kernels; 1 TEASPOON dried thyme; 1 1/2 TSP. dried marjoram; 1 (170 g) Apples; 3 Onions; 2 Garlic cloves; 100 g Butter; 2 TEASPOONS Instant vegetable stock; 7-10 Tbsp black pepper; 7-10 Tbsp Apple, hazelnuts, thyme and marjoram; 7-10 Tbsp Flour; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 1

1.7 kg floury cooking potatoes (e.g. Hela)
7-10 Tbsp Salt
125 ml Milk
1 cube (42 g) Yeast
1 TEASPOON Sugar
500 g Flour
1 Bay leaf
100 g Hazelnut kernels
1 TEASPOON dried thyme
1 1/2 TSP. dried marjoram
1 (170 g) Apples
3 Onions
2 Garlic cloves
100 g Butter
2 TEASPOONS Instant vegetable stock
7-10 Tbsp black pepper
7-10 Tbsp Apple, hazelnuts, thyme and marjoram
7-10 Tbsp Flour
baking paper

Directions

1
Peel and chop 850 g potatoes and cook in boiling salted water for about 20 minutes. Drain, let it evaporate briefly and mash it finely with a potato masher. Let cool down lukewarm. Warm the milk to lukewarm. Crumble the yeast, mix with sugar and milk. Cover and leave to rise in a warm place for about 10 minutes. Peel 850 g potatoes and grate finely. Put 3 teaspoons of salt, 500 g flour, boiled and raw potatoes (including the juice produced during grating) into a large bowl. Add the yeast mixture and knead by hand to a smooth dough.
2
If the dough is too soft add some more flour. Cover the dough and let it rise in a warm place for 30-40 minutes. Knead the dough again, cut in half and form loaves. Dust the cooking baskets well with flour and add the loaves. Cover and leave to rise in a warm place for about 15 minutes. Carefully turn out the breads on 2 baking trays lined with baking paper. Remove baskets carefully. If necessary, refrigerate one more loaf of bread. Bake the other one in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 40-45 minutes. Let it cool down. Bake the other bread in the same way. For the spread, crumble the bay leaf. Finely chop nuts, bay leaf, thyme and marjoram in the universal chopper. Peel, quarter and core the apple. Cut into very small cubes. Peel onions and garlic cloves, dice very finely. Heat 40 g butter in a frying pan, fry onion and garlic in it until transparent. Add apple cubes and fry everything until golden brown.
3
Let it cool down. Bake the other bread in the same way. For the spread, crumble the bay leaf. Finely chop nuts, bay leaf, thyme and marjoram in the universal chopper. Peel, quarter and core the apple. Cut into very small cubes. Peel onions and garlic cloves, dice very finely. Heat 40 g butter in a frying pan, fry onion and garlic in it until transparent. Add apple cubes and fry everything until golden brown. Add nut-herb mixture and stir-fry for 1-2 minutes. Remove pan from heat. Stir the vegetable stock, 6 tablespoons of water and 60 g butter into the hot mixture until the butter has melted. Puree the spread once briefly. Season to taste with salt and pepper. Cover and chill for 1-2 hours. The spread keeps cold and well sealed for about 7 days. Pass the spread to the bread. Garnish with steamed apple wedges, chopped nuts, thyme and marjoram
4
Add nut-herb mixture and stir-fry for 1-2 minutes. Remove pan from heat. Stir the vegetable stock, 6 tablespoons of water and 60 g butter into the hot mixture until the butter has melted. Puree the spread once briefly. Season to taste with salt and pepper. Cover and chill for 1-2 hours. The spread keeps cold and well sealed for about 7 days. Pass the spread to the bread. Garnish with steamed apple wedges, chopped nuts, thyme and marjoram
5
waiting time approx. 3 hours