Christine's Potato Bread | Incredible Edible Todmorden | Blogs

Christine's Potato Bread

Last update: 14.02.11 First posted: 14.02.11 by in

Great bread recipe created by Chris

The dough was made in the breadmaker using the following ingredients in this order. Other breadmakers may specify putting the water in first and the dry ingredients later.

1.5 teaspoons Dove’s quick yeast

18 oz white bread flour

2 teaspoons sugar

1.5 teaspoons salt

1.5 tablespoons milk powder

1.5 cups of mashed ‘Carra’ potato
(grown by IET at their Gorpley site, 300m above sea level)

225 ml water from cooking the potato

3 tablespoons oil ( I used rapeseed)

I then:

Placed the dough on floured board

Knocked it back and kneaded for about 3 minutes

Cut the dough and shaped into 2 loaves

Placed loaves on a greased baking try and slashed the tops

Covered and left in a warm place to prove for about 30 minutes

Glazed the top with milk

Baked at 200c in a fan assisted oven for about 30 minutes.

Potato Bread Just From the Oven
Give this one the taste test, it’s yummy

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