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Potato bread
2013-08-06
https://www.metro.ca/userfiles/image/recipes/pains-pomme-terre-6787.jpg
PT40M
PT45M
PT1H25M
Preheat oven to 190°C (375°F).Wash potatoes, cut into pieces, and boil in salted water for approximately 35 minutes according to size. Drain and mash. Let cool to room temperature.Dissolve yeast in warm milk and set aside for 10 minutes in a warm spot away from draughts.In a large bowl, mix milk and yeast with butter, beaten egg, flour, cornmeal and mashed potatoes. Mix well until you get a smooth ball of dough.On a large work surface, knead dough until it becomes soft and smooth (approx. 10 minutes). Flour as needed.Place dough in an oiled bowl and set aside until it doubles in volume (approx. 1 hour). Avoid draughts.Remove dough from bowl and knead again for approximately 5 minutes. Flour as needed.Divide the dough into six equal parts and place each part into a small 500 ml (2 cup) bread mould. Let rise for 30 minutes.Brush tops of bread with a bit of milk and sprinkle with a bit of cornmeal.Bake for 30 to 45 minutes according to the size of moulds. Unmould loaves to cool.
6
Féd. producteurs de pommes de terre du Québec
0
0
0
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5 potato
1 packet of dry active yeast (8 g)
1 1/4 cup (315 mL) warm milk (38°C or 100 °F)
4 Tbsp. (100 g) butter
1 eggs
2 tsp. (10 mL) Salt
5 cups bread or all-purpose flour
150 mL cornmeal (Polenta)
Potato bread
6
small loaves
0:40
Preparation
0:45
COOKING
1:25
TOTAL TIME
Ingredients
-
5
potato
-
1
packet of dry active yeast (8 g)
-
1 1/4 cup
(315 mL)warm milk (38°C or 100 °F)
-
4 Tbsp.
(100 g)butter
-
1
eggs
-
2 tsp.
(10 mL)Salt
-
5 cups
bread or all-purpose flour
-
150 mL
cornmeal (Polenta)
Preparation
Preheat oven to 190°C (375°F).
Wash potatoes, cut into pieces, and boil in salted water for approximately 35 minutes according to size. Drain and mash. Let cool to room temperature.
Dissolve yeast in warm milk and set aside for 10 minutes in a warm spot away from draughts.
In a large bowl, mix milk and yeast with butter, beaten egg, flour, cornmeal and mashed potatoes. Mix well until you get a smooth ball of dough.
On a large work surface, knead dough until it becomes soft and smooth (approx. 10 minutes). Flour as needed.
Place dough in an oiled bowl and set aside until it doubles in volume (approx. 1 hour). Avoid draughts.
Remove dough from bowl and knead again for approximately 5 minutes. Flour as needed.
Divide the dough into six equal parts and place each part into a small 500 ml (2 cup) bread mould. Let rise for 30 minutes.
Brush tops of bread with a bit of milk and sprinkle with a bit of cornmeal.
Bake for 30 to 45 minutes according to the size of moulds. Unmould loaves to cool.
Source :
Féd. producteurs de pommes de terre du Québec
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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