Best 4 Kartoffelbrød Danish Potato Bread Recipes

Kartoffelbrød, also known as Danish potato bread, is a classic Scandinavian bread that has been enjoyed for centuries. With its dense, slightly sweet crumb, crispy crust, and unique flavor, Kartoffelbrød is a versatile bread that can be enjoyed on its own, as a sandwich bread, or paired with your favorite soup or stew. If you're looking for a hearty and flavorful bread to add to your repertoire, Kartoffelbrød is definitely worth trying. This article will provide you with a comprehensive guide to making the perfect Kartoffelbrød, including a step-by-step recipe, tips for achieving the best results, and suggestions for serving and storing your homemade Kartoffelbrød.

Here are our top 4 tried and tested recipes!

MOM'S DANISH POTATO SALAD

Mom's Danish Potato Salad image

A easy-to-make inexpensive potato salad. The homemade dressing for this is really good and I feel what makes it so good, and works equally well with macaroni salad. This is my mom's recipe, and her mom made it before her. I use about 6 hard-boiled eggs because I like my potato salad with more eggs. The prep and cook time is only a estimate, as I've never timed how long it takes to make this. If you use mayo instead of Miracle Whip I'd suggest starting with only 1 T. sugar and adding more to taste as mayo is sweeter than Miracle Whip. And of course please feel free to adapt this recipe ingredient-wise to your familie's preferences.

Provided by Teresa M

Categories Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup vinegar
1/4 cup water
6 tablespoons sugar
1/4 teaspoon salt
1 dash pepper
1 teaspoon mustard
2 eggs, well beaten
1 cup salad dressing (I use Miracle Whip, but you can you mayo or anything you like)
4 -5 cups potatoes, cooked and cubed
3 hard-boiled eggs
1/4 cup celery, diced
2 tablespoons onions, diced
1/4 cup sweet pickle relish

Steps:

Combine first 6 ingredients and bring to a boil.
Gradually beat in well-beaten eggs.
Cook, stirring constantly until slightly thickened.
Remove from heat and add salad dressing.
Mix well and pour over potato, egg, celery, onion and relish.
Add more salt and pepper if desired.
Refrigerate until well-chilled and enjoy.

KARTOFLER (DANISH-STYLE POTATOES)

Kartofler (Danish-Style Potatoes) image

Different from the other version of this recipe posted for the Zaar World Tour, this one has onions and some other ingredients. Can easily be scaled down. From the net.

Provided by currybunny

Categories Potato

Time 30m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

6 large potatoes
1/2 cup butter
1 large onion, sliced
1 tablespoon granulated sugar
1 tablespoon vinegar
1 teaspoon salt
1 dash white pepper

Steps:

Boil potatoes. Cool, peel and slice 1/4-inch thick. Set aside.
Melt butter in frying pan. Add onions and sauté for 5 minutes, stirring occasionally. Add potatoes. Sauté for 5 minutes or as long as needed, turning potatoes to brown both sides.
Add remaining ingredients. Cook for 5 minutes longer.

FARMHOUSE POTATO BREAD

Farmhouse Potato Bread image

Make and share this Farmhouse Potato Bread recipe from Food.com.

Provided by hollyberry

Categories Yeast Breads

Time 2h35m

Yield 2 loaves

Number Of Ingredients 10

Ingredients

2 cups potatoes
1 cup milk
1/4 cup margarine
2 tablespoons sugar
1 1/2 teaspoons salt
1 (8 g) envelope fast rising yeast
4 cups flour
1 teaspoon olive oil
1/2 teaspoon honey
1/2 teaspoon water

Steps:

Peel and boil about 6 small potatoes in salted water in a small saucepan. In the meantime, measure the milk, margarine, sugar and salt together. When the potatoes have cooked through, drain them and mash in the milk mixture. Transfer into a food processor and pulse until smooth. By now, the mixture should have cooled to about 110 degrees. Sprinkle in the yeast and let rest for 10 minutes.
Place the flour in the bowl of a stand mixer and attach the dough hook. Pour in the potato mixture and run the mixer for 10 minutes. Coat the dough ball with half of the olive oil and roll it around in the bowl. Cover the bowl with a moist cloth and let rise in a warm place for about 30 minutes or until doubled.
Using a floured surface, knead the dough about a dozen times; coat it with the remaining olive oil and return it to the bowl. Cover with the moist cloth and let it rise again in a warm place for about 30 minutes or until doubled.
Use cooking spray to coat two loaf pans. Punch the dough down, form it into two separate loaves and set it into the pans. Cover it and let it rise one final time in the warm place for about 15 minutes. Preheat the oven to 375 degrees.
Mix the honey and water together and brush it over the surface of the loaves. Bake for approximately 30 minutes or until a rich golden brown, and hollow sounding when tapped. Cool for 5 minutes, then remove from pans to cool completely.

Nutrition Facts : Calories 1393.3, Fat 32.3, SaturatedFat 8.3, Cholesterol 17.1, Sodium 2086.1, Carbohydrate 238.6, Fiber 11.1, Sugar 15.8, Protein 34.7

DANISH BANANA BREAD

Danish Banana Bread image

Make and share this Danish Banana Bread recipe from Food.com.

Provided by Recipe Junkie

Categories Quick Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 13

Ingredients

1 cup oil
1 cup brown sugar
1 cup white sugar
2 eggs
2 cups mashed bananas (about 3 large)
1 1/2 cups white flour
1 1/2 cups whole wheat flour
1 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cups chopped walnuts or 1 1/2 cups pecans
1/2 teaspoon cardamom
2 teaspoons baking soda
2 tablespoons hot water

Steps:

Mix ingredients in order.
Bake in 350 oven.
Bake 1 large loaf for 1 hour or 2 small loaf pans for 45 minutes.
Great with creamed cheese.

Nutrition Facts : Calories 6527.6, Fat 349.1, SaturatedFat 47.7, Cholesterol 423, Sodium 5090.1, Carbohydrate 816.4, Fiber 50.8, Sugar 473.4, Protein 88.3

Tips:

Choose the right potatoes: For the best flavor and texture, use Yukon Gold or russet potatoes. They are starchy and have a high moisture content, which makes them ideal for bread.
Cook the potatoes correctly: To ensure that the potatoes are cooked evenly, boil them whole with the skin on. Once they are tender, drain the water and let them cool slightly before peeling and mashing them.
Use fresh yeast: Active dry yeast is the most common type of yeast used in baking. Make sure to check the expiration date before using it, as old yeast may not work properly.
Knead the dough properly: Kneading the dough develops the gluten, which gives the bread its structure and elasticity. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
Let the dough rise in a warm place: The ideal temperature for rising dough is between 75°F and 85°F. You can let the dough rise in a warm oven, or in a warm spot in your kitchen.
Bake the bread at a high temperature: This will help to create a crispy crust and a fluffy interior.

Conclusion:

Kartoffelbrd, or Danish potato bread, is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized to your own taste. Whether you like it plain, with butter and jam, or topped with your favorite sandwich fillings, Kartoffelbrd is sure to please everyone at the table.