The International Year of the Potato caused quite a stir here in Peru. There have been a number of expos and promotional events surrounding the variety of potatoes grown in Peru. Many months ago, when the price of wheat flour began to rise, bread makers looked to alternatives. One of the most popular alternatives was found in the potato.
Papapan, or potato bread, was produced in order to cut costs, introduce other ingredients into a Peruvian staple as well as promote the Peruvian potato. Personally, I find the papapan has great flavor, wonderful texture and stays fresh longer.
In time to close out the International Year of the Potato, Berzotti produced a version of panettone bread using 20% potato flour. Genius! Panettone is a traditional Christmas bread studded with raisins and dried fruit and is typically served with Peruvian Drinking Chocolate, a rich hot chocolate drink.
Berzotti is using potato flour produced by a machine that was installed in the city of Huancayo, Junin back in June to harvest and process the Papa Canchan (Canchan Potato). The Papaneton also uses a natural coloring made from annatto to give it a light yellow shade.
Interested in trying Papaneton? It is exclusively available at Plaza Vea for about $3. Information from Andina.
Watch how the children of Aucayacu are served Panettone & Hot Chocolate.
Barbara shares about the madness of Panettone Bread here in Lima, Peru.
Susan from Wild Yeast writes about Chocolate Panettone as well as an original version.
Recipes available at Canela & Comino:
Peruvian Drinking Chocolate
Cranberry Mini Panettone Breads
Potato flour in panettone, how unusual! It certainly looks delicious though.
This looks delicious! I really want to try making panettone.
It’s incredible the number of delicious things that can be made with potato. Not only salty food but also sweets like this panettone. It looks amazing!!!
very interesting post. who even knew aboutthe potato flour addition? i do love panettone and would love to try this one.
Anytime I’ve used potato in bread, which has been many, I have loved the dough and the bread. I’ve only used potato flour a few times. Still haven’t done a panettone.
This one looks grand,
Que interesante, no sabia que habian hecho algo asi, tengo que probarlo!!!
Well, I love potato rolls for cheeseburgers, so why not potato panettone? Would be great to find a recipe for this!
Hannah – As I mentioned, I think the potato flour actually increases the tenderness. I like it!
Erin – I did mini ones last year. They were more reasonable for me than the large ones.
Yamile – So true, potatoes are amazing!
We Are Never Full – Thanks! The potato flour is not something I could taste. It is “hidden” in there.
Tanna – I really like potato in bread. Tender and tasty!
Patricia – Creo que eso es la primera vez y solo hicieron una cantidad minima. Que rico!
Lydia – From what they say, they have replaced 20% of the wheat flour with potato flour. I never read about other changes.
Hooray for potatoes! So versatile and tasty. Who knew they could be used in Panettone?
I am yet to try panettones…potatotes in them do sound a nice idea.
Festive wishes to you and yours, dear Gretchen
This does look delicious – I’d love to try it!
-DTW
http://www.everydaycookin.blogspot.com
Lynn – It doesn’t surprise me that they would figure it out here!
Sunita – Panettones can be delicious but here at Christmas, they can also be a little much. They are everywhere!
DTW – It was very tasty!
I love Panettone and I really enjoy the flavor of potato bread, so I’m sure the combination is a winner!
How interesting, panettone w/potato flour. I wish I had known about this before leaving for the U.S. for a few weeks.
If I’m in Plaza Vea over the next few days, I’ll check to see if they have any left over. (When I visited the store in mid-December, there were four different “impulsadoras” — salesgirls — representing different panettone brands in the aisle, handing out samples. It was like Ground Zero for Peruvian Panettone madness!)
BTW: Thanks for linking to my blog post.