Protein potato bread

Ingredients for 1 servings:

• 350 g wheat flour type 1050
• 250 g wheat flour type 550
• 100 g whole wheat flour
• 220 ml milk, 3.5% fat content
• 85 g mashed potato powder
• 10 egg whites (less is no problem)
• 150 ml water
• 15 g salt
• 7 g dry yeast

Instructions

Working time approx. 10 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 55 minutes

Egg whites, with yeast, for a 30 cm baking pan

For a bread pan (30.5 x 12.5 x 9 cm): First, pour the milk into a saucepan and bring to a boil briefly. Then stir in the potato powder. (Alternatively, you can of course also mash the potatoes). Then put all the ingredients in a mixing bowl and knead for about 9 minutes. Then pour the dough into the bread pan. I wet a spoonful every now and then to spread everything evenly in the pan. Let the dough rise in a warm place for about 45 minutes. The dough should then be just below the top edge of the bread pan. Preheat the oven to 230 degrees Celsius (top/bottom heat). Place an ovenproof dish at the bottom of the oven so that it can heat up. After the rising time, put the pan in the oven. Pour half a cup of water into the dish at the bottom of the oven (be careful of the steam!). After 10 minutes, open the oven door (be careful of the steam!), let off the steam and remove the water dish. Then reduce the oven to 175 degrees Celsius (350 degrees Fahrenheit) and bake for another 35 minutes. Remove the bread, turn it out, and let it cool on a wire rack. Note: I came up with this recipe because I always had so much egg white left over after making eggnog and wanted to use it up. If you have less egg white, add a little more water. The dough just shouldn’t be too stiff, so the bread stays nice and moist.