Potato Bread - Pilar Hernández's Chilean Kitchen
Potato bread, a Chilean recipe inspired by the chapaleles of Chiloé Island, in southern Chile.
Ingredients · Servings 12
- 1 kg of red potatoes
- 250 grams of flour
- 1 tablespoon of baking powder
- 1 teaspoon of salt
- 3 tablespoons of butter or soft lard
- chopped pork rinds, optional
Method · PT-497396H58M27S
- In a pot of cold, salted water, place the peeled and chopped potatoes. Cook over high heat until it comes to a boil, then reduce the heat to medium and continue to boil vigorously for 15 minutes, or until all the potato pieces are cooked and can be easily pierced with a fork.
- Strain and return to the uncovered pot. Let cool for about 15 minutes. Blend well.
- Preheat the oven to 350F or 180C.
- Place the mixture in a bowl, add the flour, salt, baking powder, and butter. Mix everything with a wooden spoon and then knead with your hands until you obtain a moist dough that no longer sticks to your hands.
- Divide the dough into 12 portions, place a spoonful of pork cracklings, if desired, on each bun and shape them. Place on the baking sheet.
- To make sure the loaves are the same size, the trick is to weigh them; I made mine 100 grams each.
- Bake for 25-30 minutes until golden brown.
- Serve warm with guacamole. If leftovers, toast before serving.
I've only been to Chiloé once in my life, on a school trip, and honestly, I don't remember the taste of chapaleles. The recipe is very simple, and given that Chiloé Island is one of the areas where the potato is believed to have been domesticated, it makes sense that it was incorporated into something as fundamental to the Chilean diet as bread.
Another traditional bread from Chiloé Island is milcao, which doesn't contain flour and is a mixture of cooked and raw potatoes. Do you have a favorite?
Description
A delicious and unique bread.
