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Gluten Free Potato Bread

Name: Gluten Free Potato Bread
Prep time: 50 min
Cook time: 50 min
Ingredients: 500 g Mix Bread; 250 g boiled, peeled and puréed potatoes; 50 g margarine; 1 egg; 5 g salt; 10 g dry yeast; or; 15 g fresh yeast; 325 ml lukewarm water

95-100 min

The mashed potatoes in this recipe give the gluten free loaf a wonderfully light but firm texture, perfect for slicing and toasting.

A great way to use up your left over mashed potatoes, this gluten free potato bread recipe delivers a soft, moist loaf that goes well with just about anything. Although they may not seem like the obvious ingredient for bread, potatoes tend to lend loaves a fluffier quality and provide a firm, golden crust. That makes it especially easy to cut the perfectly sized slice – perfectly sized thickness for toast, sandwiches, egg and soldiers.. you name it, it works.

Cook

Preparation

in 45-50 minutes

Cooking

in 50 minutes

Temperature

180-220 °C

If fresh yeast is used, dissolve the yeast in some water, put the flour in a mixing bowl, and add the dissolved yeast and the rest of the water, add in the potatoes, the margarine, and the egg, and work all of the ingredients into a smooth dough.
If dried yeast is used, mix it well with the flour, add all of the other ingredients, and then work everything into a smooth dough. Put the dough in a greased bread tin that has been coated with flour and leave to rise in a warm place (30° C. / 86° F.) for about 40 minutes.
The dough should have approximately doubled in volume. Put the bread in a preheated oven and bake at 180°C. (350°F, Gas Mark 4) for env. 40 minutes, than bake for another 10 minutes at 220°C (425°F, Gas mark 7).

Ingredients

500

Mix Bread

250

boiled, peeled and puréed potatoes

margarine

egg

salt

dry yeast