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- Potato Bread with Chives
- 2 1/4 tsp (1 packet) active dry yeast
- 1 cup warm water
- 1 tsp sugar
- or pure maple syrup 1 tsp wildflower honey
- 2 Tb corn oil 2 tbs olive oil
- 2 tsp salt
- 1 cup cold mashed
- potatoes I can only get waxy potatoes - not the fluffy, dry kind
- 1 cup soy milk or other dairy free milk 1 cup cow's milk
- 5 cups unbleached
- all purpose flour, plus more for kneading 2 1/2 whole wheat flour, 2 1/2 all purpose flour plus almost another full cup for kneading
- 2 Tb minced fresh chives I used 3 tbs
- In
- a large bowl, combine the yeast and 1/4 cup of the water. Add the
- sugar and stir to dissolve. Let the mixture stand for 10 minutes, then
- stir in the remaining 3/4 cup of water, the corn oil and the salt. Mix
- in the potatoes, then stir in the soy milk. Add about half the flour,
- stirring to combine, then work in the remaining flour to form a stiff
- dough. Transfer to a lightly floured board.
- Lightly flour your
- hands and work surface. Knead the dough well until it is smooth and
- elastic, 8 to 10 minutes, using more flour as necessary so the dough
- does not stick. Place in a large lightly oiled bowl and turn over once
- to coat with oil. Cover with a clean kitchen towel or lightly oiled
- piece of plastic wrap. Let rise in a warm place until doubled in bulk, 1
- Grain Doe - Gorel
View Full Recipe at Thyme for Cooking, the Blog
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 868g | |
| Calories 651 | |
| Calories from Fat 279 | 43% |
| Total Fat 31.54g | 39% |
| Saturated Fat 4.19g | 17% |
| Trans Fat 0.08g | |
| Cholesterol 0mg | 0% |
| Sodium 4800mg | 200% |
| Potassium 1856mg | 53% |
| Total Carbs 79.16g | 21% |
| Dietary Fiber 9.8g | 33% |
| Sugars 18.73g | 12% |
| Protein 16.56g | 26% |
