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Potato Bread

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
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potato bread


For a textured loaf that is a good accompaniment to soup or curry, try this potato bread recipe I whipped up is a filling choice. It not only tastes good but makes an attractive centrepiece at the dinner table.

Preparation Time: 1 hour 40 mins
Cooking Time: 40 minutes
Makes: 2 loaves

Ingredients
750g wholemeal bread flour (plus extra for dusting)
530g tinned new potatoes
480ml almond milk
tsp salt
1 tsp fast action yeast
2 tsp dried rosemary

Method
Drain the potatoes, and pour the water into 450ml milk.
Chop 400g of the potatoes.



Mix 700g flour with salt, yeast, rosemary, the chopped potatoes, and water/milk mix.



Form a dough, then knead it for ten minutes, and prove for one hour.



Pre-heat oven to 220 ༠C/ 200 ༠C fan/400 ༠F/6 Gas.
Blend the remaining potatoes, flour and milk together to form a mash.



Once the dough has double in size divide it in two, and shape into round loaves.



bread


Spread the mash over the top of the loaves, then score a cross on each and dust with flour.
Bake in the oven.



bread


Categories
#Bread
#Starter
#Potato
#Baking
I like this Recipe - 4
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