John Myers
Ingredients for 1 servings:
- 200 g potatoes
- 500 g flour, gluten-free, light mix
- 1 cube of yeast
- 1 tsp sugar
- 1 tbsp salt
- 150 ml milk
- 300 ml water
- 2 tbsp rapeseed oil
- some salt for cooking the potatoes
Instructions
Working time approx. 40 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 25 minutes
The day before, boil the potatoes in their skins with a little salt until soft. Dissolve the yeast and sugar in the lukewarm milk. Peel the potatoes that were boiled the day before and press them through a potato ricer. Put the flour and salt in a mixing bowl, make a well in the center, and pour in the yeast milk. Add the mashed potato mixture and the lukewarm water. Mix everything well, adding the oil while stirring. This will form a very tough dough, which you then spoon into a greased loaf pan. Cover and let rise until it has doubled in size. Now bake at 200 degrees Celsius (fan oven) for about 1 hour.
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