Pan di Patate
- 1 1/2 pounds (675 g) baking potatoes
- 4 1/2 teaspoons (2 packages / 0.5 oz / 14 g) active dry yeast
- 3 to 4 tablespoons (1.5 to 2 oz / 45 to 60 g) warm water
- 1/4 cup / 2 oz / 60 g cold water if using a processor)
- 1 1/2 to 2 tablespoons (0.75 to 1 oz / 22 to 30 g)
- olive oil
- 3 3/4 cups (17.5 oz / 500 g) unbleached all-
- purpose flour
- 1 1/2 teaspoons (0.3 oz / 8 g) salt
- Cornmeal
- Produce
- Baking potatoes (1 1/2 pounds)
- Cooking & Baking
- Active dry yeast (4 1/2 teaspoons)
- Cornmeal (1)
- Olive oil (1)
- Purpose flour (1)
- Salt (1 1/2 teaspoons)
- Drinks
- Water (3 tablespoons)
- Water if using a processor (1/4 cup)
- Other
- 3 3/4 cups (17.5 oz / 500 g) unbleached all-
- 1 1/2 to 2 tablespoons (0.75 to 1 oz / 22 to 30 g)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 16, 2012 (1 year ago).
26 people saved this recipe.
