Potatonik is a cross between a potato kugel and potato bread. It's usually served as a side dish, much like a kugel, but is less dense. It's worth making several at a time and freezing the extras. Double-bag them in freezer bags. Defrost and warm at 350° F. for 15 minutes to refresh. Although this is a common dish, this particular method is based on a recipe in George Greenstein's Secrets of a Jewish Baker by way of my good friend and Jewish baker, Bob Halperin.



In a medium bowl, dissolve yeast in warm water, and mix in flour for sponge. Let sit (covered) for 20 minutes.
Process the potatoes, onion, and stale roll into a coarse chop in food processor. Stir the sponge into this mixture with quick pulses. Add flour, salt, baking powder, pepper, and pulse until mixed. Add oil and egg and mix well. Pour into well greased loaf pans (3) or casseroles (3), and bake at 360° until the crust is brown and feels firm when gently pressed in the center (about 1 hour). Let cool, covered with a cloth on a wire rack for 5 minutes. Serve warm. You can freeze or refrigerate and then reheat at 350° until crusty and warm (15-30 minutes).

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