Parco Naturale Regionale Monti Simbruini

Potato Bread (with mashed potatoes)

Bread with the characteristic sweetish taste, thin and crumbly crust, hazelnut brown color, and surface cuts. Inside, the soft part is white with more or less big holes. The ingredients include superfine flour and about 5% wholemeal flour, mashed potatoes or potato flakes, water (70-80%), salt, brewer's yeast, and leaven. Leaven is added to the dough made with the rest of the ingredients and left rising for 4 hours at a temperature of approximately 25°C. Afterwards, it is divided according to the various bread shapes you want to obtain, and is left rising for about 2 hours on hemp clothes. It is baked in a wood-burning oven, at direct contact with the oven top on which wood has been burnt, or in a gas or electric oven at a temperature of 230°C for about 1 hour. Before selling it, potato bread is left cooling. Potato bread can be preserved for several days and is prepared according to a centuries-old tradition.

The Producers
Typology: Others
Locality: Subiaco (RM)
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