Hungarian Potato Langos
Yeah, that's right...bread made with potatoes. Historically speaking, potatoes probably made their way into Hungarian breads like langos as a fill-in for wheat when there wasn’t a lot of wheat around, such as during wartime and famine.In addition to being just plain delicious, potatoes serve a function other than flavor: Adding potatoes, or even potato flour or freeze-dried flakes, can also make a bread stay soft longer. This recipe first appeared in Season 2 of Good Eats: The Return.
- Time: 150 min
- Servings: 8
Source: Alton Brown
Ingredients
- pounds russet potatoes
- all-purpose flour, plus up to 1/2 cup more, if needed
- plus 2 tablespoons whole milk
- tablespoon plus 1 teaspoon neutral oil, plus 5 to 7 cups for frying )
- tablespoons instant yeast
- tablespoons kosher salt
- teaspoons sugar