Food recipes
Rosemary Potato Bread
Rosemary Potato Bread Ingredients: potatoes, raw, skin milk, fluid, 1% fat, without added vitamin a and vitamin d leavening agents, yeast, baker's, active dry oil, olive, salad or cooking salt, table wheat flour, whit...
Rosemary Potato Bread
Ingredients:
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
spices, rosemary, dried
Directions:
Dissolve the yeast in the milk for 15 minutes.
Mix the potato, oil, salt, rosemary and yeast mixture.
Stir in the reserved cooking liquid and then the flour to form a stiff dough.
Knead on a floured surface until smooth and elastic.
Cover and leave to rise in a warm place until doubled in size.
Place in a greased loaf tin and leave until the dough has risen above the rim of the tin.
Bake at 200C/400F for 10 minutes then reduce the heat to 190C/375F for 40 minutes.
Cool on a wire rack.
Ingredients:
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
spices, rosemary, dried
Directions:
Dissolve the yeast in the milk for 15 minutes.
Mix the potato, oil, salt, rosemary and yeast mixture.
Stir in the reserved cooking liquid and then the flour to form a stiff dough.
Knead on a floured surface until smooth and elastic.
Cover and leave to rise in a warm place until doubled in size.
Place in a greased loaf tin and leave until the dough has risen above the rim of the tin.
Bake at 200C/400F for 10 minutes then reduce the heat to 190C/375F for 40 minutes.
Cool on a wire rack.