Potato Bread (+Gluten+Soy flour)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 TB Wheat gluten1 TB Soy FlourBread Flour to equal 375g when combined with weight of first two ingredients1.5 teaspoons instant yeast1.5 tsp salt500 g potatoes, boilied and riced175ml water from potatoes (less if moist enough)
Peel, cut and boil potatoes. Drain, saving 200 ml water for later. Rice potatoes.
Make sponge with some flour, yeast and 100ml warm potato water. Let rest 20 minutes.
Mix together rest of ingredients, adding just enough water for dough to form ball. Knead in Stand mixer at medium speed, until dough cleans from bowl and becomes very smooth - about 15 minutes.
Place in greased bowl and allow to rise for 2 hours in warm location.
Punch down, round, cover and bench 10 minutes.
Preheat oven to 425.
Form into round loaf, place on lined baking sheet or pizza stone and allow to proof about 30 minutes.
Wash with water, score and bake about 1 hour, using steam first 15 minutes.
Number of Servings: 16
Recipe submitted by SparkPeople user ANDULKA.
Make sponge with some flour, yeast and 100ml warm potato water. Let rest 20 minutes.
Mix together rest of ingredients, adding just enough water for dough to form ball. Knead in Stand mixer at medium speed, until dough cleans from bowl and becomes very smooth - about 15 minutes.
Place in greased bowl and allow to rise for 2 hours in warm location.
Punch down, round, cover and bench 10 minutes.
Preheat oven to 425.
Form into round loaf, place on lined baking sheet or pizza stone and allow to proof about 30 minutes.
Wash with water, score and bake about 1 hour, using steam first 15 minutes.
Number of Servings: 16
Recipe submitted by SparkPeople user ANDULKA.
Nutritional Info Amount Per Serving
- Calories: 104.8
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 222.3 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 1.3 g
- Protein: 3.9 g
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