I love this potato bread recipe.
Potato is rich in many vitamins and minerals - vitamin B, C, phosphor, calcium, iron and zinc.
Preheat the oven to 200° C/400° F and bake the whole potatoes (with peel).
Dissolve the yeast in ½ cup warm water and add 1 teaspoon flour and sugar. Mix the ingredients, and leave for 10 minutes.
Peel and squash the potatoes, and then add butter, egg yolks and salt and mix well.
Add the flour, the yeast mixture, raisins, sunflower seeds, milk and one pinch of salt.
Knead the dough until it gets soft.
Leave in a warm place for 30 minutes, then knead again and leave to rise in an lightly oiled baking pan.
Brush with a beaten egg.
Preheat the oven to 230° C/450° F and bake until golden.
Method of preparing potato bread is different in different countries of the world.
In Germany, potato bread is usually made by mixing rye flour and spelt in appropriate ratio.
In Ireland, it is not made from flour but the bakers use oatmeal in place of flour to give desirable texture to the bread.
In the Northern Ireland, potato bread dishes are extremely popular because they are well manufactured by the bakers with addition of apples sweet fillings in tasty dishes.
In Scotland, potato bread is used for making very special dish potato scone which is shaped either square or small rounds having division of four quadrants reflecting tradition of Scotland in the form of food item.
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