2 Cups Idaho Potatoes-peeled, diced 1”
1 Pack Rapid Rise or Instant Yeast (about 2 1/4 teaspoons)
1 tsp. Sugar
1 Tbsp. Canola Oil
3 ½ Cups Bread Flour, divided
1 ½ tsp. Salt
1 tsp. Black Pepper
¾ Cup Shredded sharp cheddar cheese
1 Cup Sour Cream
12 Bacon Slices-cooked, drained and chopped ¼” pieces
¼ Cup Chives or Scallions-finely chopped
• Place the potatoes in a pot, add enough water to cover potatoes and boil until very tender. Drain potato in a colander over a bowl, reserving 1 cup of the cooking liquid. Mash potato with a ricer or hand masher until very smooth. Cool the potato water to 110°. Dissolve yeast and sugar in cooled potato water in a large bowl, stir in the oil. Add 2 1/2 cups of the flour, (reserve 1 cup for later), black pepper, mashed potato, and shredded cheese to the yeast mixture; stir until well-blended.
• Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough flour gradually, ¼ cup at a time a time, to prevent dough from sticking to hands. Dough should be slightly sticky. You may not need all of the remaining cup of flour.
• Place dough in a large bowl oiled bowl, turning to coat top. Cover dough, and let rise in a warm place for about an hour or until doubled in size. (Press a finger into dough. If indentation remains, the dough has risen enough.) Punch dough down. Divide into 6 equal pieces. Round up each piece and place on an oiled baking sheet, lightly coating the tops with oil, cover with plastic wrap. Let rise again for about 20 minutes before cooking.
To Fry the Dough:
• In a wide sauté pan or wok with high sides, fill halfway or about 2” in depth with oil, and using a deep fry thermometer, heat until 375 degrees.
• While oil is heating, gently stretch or roll dough into about 8” wide circles. (Don’t worry if they are not perfectly round). Carefully place one portion of dough into the fry oil, splashing away from you to avoid getting burned. Deep fry for about a minute, and using tongs, gently flip over, splashing away again. Fry until a deep golden brown, and drain on a cooling rack or paper towels.
• Top each fried dough with sour cream, bacon and chives. Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com