Old New Bedford Potato

Portuguese Old New Bedford Potato Recipe

Region / culture: Portugal | Preparation time: 2 hours | Cooking time: 40 minutes | Servings: 2 loaves

Introduction

The Old New Bedford Potato recipe is a traditional bread recipe that incorporates mashed potatoes into the dough, resulting in a soft and flavorful loaf. This recipe has been passed down through generations and is a staple in many households.

History

The Old New Bedford Potato recipe originated in the coastal town of New Bedford, Massachusetts, known for its rich history of fishing and whaling. The recipe was created by Portuguese immigrants who settled in the area and brought their culinary traditions with them. Potatoes were a common ingredient in Portuguese cuisine, and they added a unique texture and flavor to the bread.

Ingredients

1.5 lb (227 g) of baking potatoes
2 packages of dry yeast
3 tbsp of warm water
2 tbsp of olive oil
3.75 to 4 cups of flour

How to prepare

Boil the potatoes until they are tender, then peel and mash them while they are still warm.
Stir the yeast in warm water and let it stand for 10 minutes.
In a large bowl, beat together the potatoes, yeast, oil, flour, and salt for 3 minutes. Add up to 1 tbsp of water to form a ball.
Knead the dough by hand on a floured surface for 5 minutes.
Place the dough in an oiled bowl, cover it with plastic, and allow it to rise in a draft-free place for 1.5 hours.
Cut the dough in half and shape each half into a round loaf. Make slits on the tops.
Heavily flour and cornmeal a cookie sheet, then place the loaves side by side on it. Let them rise until they double in size (about 45 minutes).
About 30 minutes before baking, preheat the oven to 450°F (232°C).
Lower the heat to 400°F and bake the loaves for 35–40 minutes.
Mist the loaves with water 3 times during the first 10 minutes of baking. Allow them to cool.

Variations

Add herbs such as rosemary or thyme to the dough for added flavor.
Mix in grated cheese or chopped olives for a savory twist.
Substitute sweet potatoes for a different flavor profile.

Cooking Tips & Tricks

Be sure to mash the potatoes while they are still warm to ensure they mix well with the other ingredients.

- Knead the dough thoroughly to develop gluten and create a light and airy loaf.

- Mist the loaves with water during baking to create a crispy crust.

- Allow the loaves to cool completely before slicing to prevent them from becoming gummy.

Serving Suggestions

Old New Bedford Potato is delicious served warm with butter or as a side to soups and stews.

Cooking Techniques

Boil and mash the potatoes before adding them to the dough.

- Knead the dough by hand to develop gluten and create a light texture.

- Allow the dough to rise in a warm, draft-free place for the best results.

Ingredient Substitutions

You can use instant yeast instead of dry yeast, but adjust the amount accordingly.

- Olive oil can be substituted with vegetable oil or melted butter.

- All-purpose flour can be used instead of bread flour, but the texture may vary slightly.

Make Ahead Tips

The dough for Old New Bedford Potato can be prepared ahead of time and refrigerated overnight. Allow it to come to room temperature before shaping and baking.

Presentation Ideas

Serve Old New Bedford Potato on a rustic wooden board with a bread knife for slicing. Garnish with fresh herbs or a sprinkle of sea salt for an elegant touch.

Pairing Recommendations

Old New Bedford Potato pairs well with seafood dishes such as clam chowder or grilled fish. It also complements hearty soups and stews.

Storage and Reheating Instructions

Store leftover Old New Bedford Potato in an airtight container at room temperature for up to 3 days. To reheat, wrap the loaf in foil and warm in a 350°F (177°C) oven for 10-15 minutes.

Nutrition Information

Calories per serving

Each serving of Old New Bedford Potato contains approximately 200 calories.

Carbohydrates

Each serving of Old New Bedford Potato contains approximately 30 grams of carbohydrates.

Fats

Each serving of Old New Bedford Potato contains approximately 3 grams of fat.

Proteins

Each serving of Old New Bedford Potato contains approximately 5 grams of protein.

Vitamins and minerals

Old New Bedford Potato is a good source of potassium, vitamin C, and iron.

Alergens

This recipe contains gluten from the flour. It may also contain traces of dairy if butter is used for brushing the loaves.

Summary

Old New Bedford Potato is a nutritious bread recipe that provides a good balance of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Old New Bedford Potato is a classic bread recipe that combines mashed potatoes with yeast and flour to create a soft and flavorful loaf. This recipe has a rich history and is a beloved tradition in many households. Enjoy it warm with butter or as a side to your favorite dishes.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Old New Bedford Potato. It was a cold winter's day, and I was visiting my dear friend Martha, who lived in the quaint coastal town of New Bedford. Martha was known for her delicious home-cooked meals, and I always looked forward to trying out her new recipes.

On that particular day, Martha invited me into her cozy kitchen and told me she had a special dish to share with me. She pulled out a worn, stained recipe card from her recipe box and handed it to me with a smile. The card was labeled "Old New Bedford Potato" and was covered in flour and splatters of sauce, a testament to the many times it had been used.

Martha explained that the recipe had been passed down through generations in her family and was a beloved dish in New Bedford. She shared with me the story of how her great-grandmother had created the recipe during the 19th century, using simple ingredients that were readily available in the coastal town.

As Martha talked, my mouth watered in anticipation of trying this beloved dish. She began to show me how to make it, guiding me through each step with patience and care. The recipe called for potatoes, onions, garlic, butter, and a secret blend of herbs and spices that Martha revealed with a mischievous twinkle in her eye.

I watched as Martha peeled and diced the potatoes, the sharp scent of garlic filling the air. She sautéed the onions and garlic in butter until they were golden and fragrant, then added the potatoes and the secret blend of herbs and spices. The aroma that wafted from the pan was intoxicating, a tantalizing mix of savory and sweet that made my stomach growl with hunger.

As the dish cooked, Martha regaled me with stories of her family and their ties to New Bedford. She told me about her great-grandmother, a fierce and independent woman who had raised her children alone after her husband was lost at sea. She spoke of the hardships and triumphs of life in a coastal town, where the sea provided both bounty and danger.

By the time the Old New Bedford Potato was ready, I could hardly contain my excitement. Martha plated the dish with a flourish, garnishing it with a sprinkle of fresh parsley. The potatoes were tender and golden, the flavors rich and complex. Each bite was a revelation, a symphony of tastes that danced on my tongue.

As I savored the last morsel of the Old New Bedford Potato, I knew that this recipe would become a treasured part of my own culinary repertoire. I thanked Martha for sharing it with me, for opening a window into her family's history and the rich culinary traditions of New Bedford.

Years have passed since that day in Martha's kitchen, but the memory of the Old New Bedford Potato remains with me. Whenever I make it for my own family, I am transported back to that cozy kitchen in New Bedford, to the warmth and love that infused every bite of that delicious dish. And I am grateful for the gift of that recipe, a precious link to the past and a reminder of the power of food to connect us to our heritage.