Potato and Sauerkraut Bread (Pateek)
This is simply a mixture of mashed potatoes, sauerkraut, cheese and onion baked in bread dough. It was one of my maternal grandfather's (Michael Sherban) favorite foods. Based on my grandfather's heritage, I am surmising it is Polish. I never learned how to pronounce nor spell it but I remember my mother "rolling" the T when she pronounced it. This is one of two things that I know my grandfather and I both enjoy - the other is gin.
Ingredients
I am publishing the recipe as my mother gave it to me because for a normal family the quantity is hysterical. I have also included my scaled down version with a few proportional changes (more sauerkraut and onion, as well as black pepper).Original Recipe:
Bread
15 Cups of Flour (Easy way to measure - remove 2 Cups of flour from a 5 lb bag)
2 teaspoons Salt
6 Cups Water
3 pkg dry yeast
Filling
10 - 12 lbs potatoes
2 lg cans Sauerkraut (32 oz ea)
2 Lbs Brick Cheese
1 small onion grated
2 teaspoons salt
REVISED Recipe
Bread
I bought 2 - one pound bags of prepared bread dough from the grocery store (fresh or frozen)
Filling
3 lbs potatoes (I use Russet)
1 Jar Sauerkraut (32 oz)
8 oz Muenster or Monterey Jack Cheese - shredded
1 small onion - grated
Salt & Pepper to taste
Toppings - optional
Sauteed Onions
Sauteed Mushrooms
Sour Cream
Instructions
1. Drain sauerkraut and squeeze dry. (Tip: After squeezing I place a paper towel on a newspaper, top with the kraut. Fold the newspaper over the kraut and press down removing the remaining juice.)2. Wash potatoes. Leave skin on. Slice into large pieces. The large pieces take a little longer to cook but are easier to peel. (Russets are large. I cut them into thirds.) When potatoes are cooked and drained, let them cool for a few minutes and remove the skin. OR peel potatoes before boiling.
3. Add grated cheese to hot, peeled potatoes. Mash together with a potato masher. Mix in sauerkraut, grated onion, salt and pepper.
4. Grease bread pans with butter. Add 1 lb bread dough to each pan and press it along the bottom and sides. Fill the bread dough lined pans with the filling. (There may be filling leftover.) Work the dough over the filling completely encasing it.
5. Bake at 350⁰ for 1 hour. Let cool 5 minutes. Remove from pan and place on a cooling rack. Butter the tops.
6. Let cool slightly before slicing. Top with sauteed onions, mushrooms, sour cream, or any of your favorites.