These last days of the year I’ve been baking a lot – making up for the days I’m going to be away from the family oven soon 🙂 Among all that I could manage to bake and squeeze into the freezer for my parents, this potato bread in particular stands out of the crowd. This is an Italian recipe which originally calls for lard but which I quite successfully turned into a vegetarian version, using butter instead.
It looks kind of funny too. It’s supposed to resemble a spike (spiga) but mine looks more like some insect. Well it might as well but it certainly tastes like white bread! 🙂
Two years ago – Old-Fashioned Apple Slab and Greek Crumble
Three years ago – Goodbye 2013
Four years ago – Let Me Invite You into the New Year
Five years ago – Flammekueche
Pane a Spiga con Patate or Italian Spike-Like Potato Bread translated and adapted from the original recipe at ilpane.blogspot.com will make a giant loaf of soft and sweetish white bread.
- 500 g flour (or farina 0 if you can get it), sifted
- 200 g water
- 12 g fresh yeast – I used an equivalent 1.4 tsp of instant yeast
- 10 g salt
- 15 g sugar
- 25 g home made lard – I used butter instead
- 300 g of boiled and pureed potatoes (weigh them after pureeing)
Place all the ingredients in a big bowl, adding the pureed potatoes last. Knead the dough pretty well, about 10 minutes, then place the dough into a greased bowl. Leave to rise for 1 hour. Turn the dough out onto a work surface and form 2 logs (batards), one smaller than the other (roughly a 1/3 and a 2/3) and leave them to rise for 30 minutes. With a help of a rolling pin or just with your hand make an indent in the center of the bigger log and place there the smaller one, pinching it so that they stick to each other (I had to reshape them both after the 30-minute rise as they were quite puffed at that point). Cover the loaf and leave it to rise for 40 more minutes. Dust it abundantly with ground bran (almost forgot to do it and dusted it with lour instead) and cut the top part with scissors to resemble a spike (I cut the lower part too and in a much freer fashion so to speak 🙂 ). Bake in the preheated 220 °C oven for 30 minutes or until your bread is done (mine took a bit longer).
Remarks: I used leftover potato puree which my Mother makes with milk and butter (plus salt). There were little bits of it visible in the crumb and I think the puree also added sweetness to the bread. I guess that eaten with some soup or cheese will counterbalance the sweetness. The loaf is huge but has baked through just fine.
Result: Soft and really white, a tad on the sweet side with a contrasting ‘burnt’ crust. Flavourful. The recipe is quite easy (having leftover potato puree helps a lot too) and yet the result is pretty impressive. And it does taste Italian to me!
The air bubbles and the crust:
If you are looking for more Italian bread, here’s another – sourdough – version of potato bread (also with herbs) Pane con Patate ed Erba Cipollina, sourdough oatmeal bread Pane di avena a lievitazione naturale, leavened Italian Panini all’Olio, Pane Tipo Altamura, Tuscan Bread, Stirato or Italian Baguettes, or simply Italian Bread.