What’s for dessert ?: Gluten Free: Bread with potatoes
I didn’t plan for the first recipe I post in the new year to be a bread recipe. But this bread I made so many times in December that it deserved to be published. There were also a lot of your recipe inquiries, and I’m especially glad the gluten-free ones like it too. It stays fresh for a few days and doesn’t crumble. The bread has a fine crispy crust for which the way of baking is responsible.
- 250 g peeled potatoes
- 200 ml of lukewarm water in which the potatoes were cooked
- 250 ml of lukewarm water
- 480 g Schar mix B flour or 530 g Bakin ‘flour mix for bread and pizza
- 10 g of dry yeast
- 3 tablespoons olive oil
- 3 – 4 teaspoons of salt
Cut the potatoes into cubes and cook with the addition of 2 teaspoons of salt. Mash the boiled potatoes with a fork (sometimes I mash them completely, and sometimes I leave a coarser texture so that the pieces of potatoes are visible in the bread) and let them cool. In a bowl of a stand-alone mixer, place the flour and dry yeast and mix. Add the remaining ingredients and knead the dough with the help of a mixer. If necessary, add a little more flour. Shape the dough into a ball, return to the bowl, cover with cling film and let rise for 45 minutes to an hour. Spread the risen dough on a floured surface and shape briefly. I no longer knead the dough, I just shape it according to the shape of the bowl in which I will bake it by gently turning it and rolling it in flour. Let it rise a little more, while heating the oven and the pan with the lid in which you will bake the bread at 230°C. I bake the bread in an oval refractory dish. When the oven heats up, take out the pan, open it and put the shaped dough in it. The pan does not need to be greased and you do not have to use baking paper. Cover the pan and return to the oven for 30 minutes. Then remove the lid and bake uncovered for another 20 minutes. Wrap the baked bread in a cloth and let it cool on the rack.