Dear all,
Now that the discussion about Totch (Tocz) is phasing out, I decided to send you the recipe from my book „FROM RUTH’S KITCHEN WITH LOVE:BUKOVINIAN & OTHER ETHNIC DISHES.“ I hope you will bake and enjoy it. Hot or cold, it is always a treat. Best eaten with Butter, Sour Cream or SCHMALTZ.
Those of you who have the book, please find the recipe on page 158
I was always wondering about the origin of the name Totch. Perhaps our genius Hardy Breier will be able to enlighten us.
I heard people calling it a Mandebuchnik and a Barabulnik???
BUPOTATO BREAD (Totch; Bukovina specialty)
Serves 20
2 pounds Idaho potatoes
11⁄2 packet dry yeast
1⁄4 cup warm water
1⁄4 teaspoon sugar
4 tablespoons vegetable oil
1⁄4 teaspoon pepper
1 tablespoon salt
1 onion (optional
2 eggs
2 1⁄2 - 3 cups all-purpose flour
Dissolve the yeast in the warm water, adding the sugar and topping with two tablespoons flour. Peel and grate potatoes in a food processor on the fine grater glade.Pour out a little bit of the liquid, but not all of it. Add the eggs, oil, salt, pepper, yeast mixture, and one cup of flour. If onion is used, grate it finely and add to the mixture. Mix well and cover the top with two cups flour. Cover the mixture with a towel or plastic sheet, and let it rise until the top of the flour cracks. Mix again and add more flour if needed to obtain a thick mass, but not too thick.
Butter or oil a 9 x 13” baking dish, pour in the mixture, cover, and let it rise again for another 20 minutes. Preheat the oven to 250°F. Bake first at 250°F for 10 minutes. Raise temperature to 375°F–400°F for 1-2 hours. After the first 45 minutes, brush the top with oil and bake until brown.
Bon Appetite!
Ruth
Ruth Glasberg Gold
20191 E. Country Club Dr. #1802
Aventura, Fl 33180
T.305-936-9494
C.305-308-8595
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Received on 2016-09-08 17:42:28