Food recipes
Patricia's Potato Bread
Patricia's Potato Bread Ingredients: potatoes, raw, skin potatoes, raw, skin leavening agents, yeast, baker's, active dry oil, olive, salad or cooking wheat flour, white, all-purpose, unenriched salt, table chives, ra...
Patricia's Potato Bread
Ingredients:
potatoes, raw, skin
potatoes, raw, skin
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
chives, raw
Directions:
Peel potatos,cut and boil till soft, reserve water, let potato cool.
Add yeast to water, stir to dissolve and let stand for a few minutes to activate.
white foam should form on top.
Mix cooled potatos, yeast and oil together until fully incorporated.
Cover and let stand for about 30 minutes(does not have to double in volume, but you will notice sponging)
add flour, salt and optional seasoning and kneed, or mix with bread hook.
It will appear dry like pie dough but will form to bread dough.
Divide dough, form into loaves and let stand for about an hour covered before baking @ 350 degrees for about 45 minutes
(You can dust loaves with flour before baking to give it a rustic look.)
Can also be scaled into 4 ounces dough rolls to use for sandwiches.
Ingredients:
potatoes, raw, skin
potatoes, raw, skin
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
chives, raw
Directions:
Peel potatos,cut and boil till soft, reserve water, let potato cool.
Add yeast to water, stir to dissolve and let stand for a few minutes to activate.
white foam should form on top.
Mix cooled potatos, yeast and oil together until fully incorporated.
Cover and let stand for about 30 minutes(does not have to double in volume, but you will notice sponging)
add flour, salt and optional seasoning and kneed, or mix with bread hook.
It will appear dry like pie dough but will form to bread dough.
Divide dough, form into loaves and let stand for about an hour covered before baking @ 350 degrees for about 45 minutes
(You can dust loaves with flour before baking to give it a rustic look.)
Can also be scaled into 4 ounces dough rolls to use for sandwiches.