This first recipe is my ode to a latke. Most people have parties on Chanukah, meaning they need a lot of food for a lot of hungry people. This recipe makes a party size amount with all the sophistication of a party hors d'oeuvre. The potato bread uses real potato versus using potato flour, bringing it that much closer to a latke. I topped the bread with roasted apple and honey Mascarpone, to be reminiscent of the classic sour cream and applesauce condiments and Voila! It's the latke! In a way fit for a true olive oil appreciation and a little more sophistication. The olive oil in this recipe is only added at the end, but don't doubt it till you try it! The oil elevates the toast, giving it elegance and refinement. This bread recipe is dairy, so don't forget to make a symbol on your bread to remind you. You can just as easily switch out the milk for soy milk and the butter for margarine, if you want to keep the bread pareve.
- potato - 1 medium, peeled and diced
- water - 1 1/2 cups
- active dry yeast - 2 pkgs (1/4 oz each)
- warm water - 1/2 cup
- warm 2% milk - 1 cup
- butter - 1 tbsp, softened
- sugar - 1 tbsp
- salt - 2 tsp
- all purpose flour - 6 1/2 - 7 1/2 cups, plus more for dusting
- Roasted Apples:
- apples - 6 firm, sliced thinly, peel intact (I used Granny Smith)
- cinnamon - 1 tsp
- freshly grated nutmeg - 1/4 tsp
- lemon - zest of 1
- ginger - 1/2 tsp
- cloves - 1/4 tsp
- all spice - 1/4 tsp
- honey - 2 tbsp
- olive oil - 2 tbsp
- Mascarpone - 1 8 oz container (or 8 oz full fat cream cheese blended with 1/4 cup heavy cream and 2 tbsp full fat sour cream)
- honey - 1/4 cup
- For Assembly:
- fresh thyme sprigs -
- good quality olive oil -
- crunchy salt flakes - such as Maldon
1. Place potato and water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer until very tender. Drain, reserving 1/2 cup liquid.
2. Mash potatoes (without added milk or butter); set aside.
3. In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, 4 cups flour, potatoes and reserved cooking liquid; beat until smooth. Stir in enough remaining flour to form a stiff dough.
4. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
5. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in three 8x4 greased loaf pans (mini loafs). Cover and let rise until doubled, about 30 minutes.
6. Preheat oven to 375°. Sprinkle lightly with additional flour. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.
7. When the bread is completely cool, preheat the oven to 350 degrees and use a serrated knife to slice the bread into 1/2-1/4 inch slices. Then slice the slices in half on a diagonal. Lay the bread on a baking sheet in one layer and sprinkle with a bit of salt. Toast the bread for 10-15 minutes, flipping the pieces midway. The bread should be golden brown and crusty, not burnt or soft in the middle. Remove from the oven and allow the bread to cool on cooling rack so it doesn't get soggy.
1. Preheat the oven to 350 degrees. Lay the apple slices in a single layer, on a baking sheet covered in parchment paper.
2. In a small bowl, mix together the cinnamon, nutmeg, lemon zest, ginger, cloves, and all spice. Sprinkle it evenly over the apples and drizzle the apples with the honey and olive oil.
3. Roast the apples for 15-20 minutes, or until soft. Keep warm in the oven at 150 degrees, or cover and store in the refrigerator until ready to warm and use.
Mix the ingredients together in a bowl and set aside until ready to use.
On each of the bread slices, spread a layer of the mascarpone mixture. Top with a few slices of roast apple, and some thyme leaves. Lay the bruschetta on a serving dish and drizzle with olive oil. Sprinkle the toasts with a little of the salt flakes and serve!