Makes: 2 Potato Breads Oven: 200 °C / 400 °F
Preparation Time: 1 hour 40 minutes Baking Time: 25 – 30 minutes
Ingredients
| 500 | g | Cake flour ( 4 x 250 ml / |
| 500 | ml | Mashed potato ( 2 cups ) |
| 10 | ml | Salt ( 2 tsp ) |
| 10 | g | Anchor Instant Yeast ( 1 packet ) |
| 30 | ml | Olive oil ( 2 tbsp ) |
| 125 | ml | Warm milk ( ½ cup ) |
| 200 | ml | Lukewarm water ( ¾ cup ) |
| Water, to brush | ||
| Flour, to sprinkle |
Method
- Mix the cake flour, mashed potato and salt together.
- Add the Anchor Instant Yeast and mix.
- Mix the olive oil, milk and water together and add to the flour mixture to form a soft dough.
- Knead the dough until smooth and elastic, cover with greased plastic and leave to rest for 10 minutes.
- Knock the dough down, divide into 2 equal pieces and roll dough into a round ball with both hands around the dough. Place onto a greased baking tray, cover with plastic and rise in a warm place for 30 minutes.
- Brush the top with water, sprinkle with flour and make cuts over the top, with a sharp knife.
- Bake in a preheated oven at 200 °C / 400 °F
for 25 – 30 minutes, or until golden.
