Directions:
- In a bowl, combine the potato, salt, garlic, potato water, yeast, and sugar.
- Mix well.
- Stir in the flour and mix again.
- Turn the dough onto a board and knead smooth.
- Place in a buttered bowl and turn to coat the surface.
- Cover with plastic wrap nd a towel. Let rise until doubled in bulk - about 1 hour.
- Punch down dough and shape in a ball.
- Place on baking sheet sprinkled with four or cornmeal where the bread will sit.
- Or bake the bread in a 8 or 9 inch skillet with an oven proof handle.
- Brush the bread with butter and let rise until double in bulk
- Preheat oven to 450.
- Bake for 25-30 minutes or until golden brown.
- This recipe comes from the Book of great Breakfasts and Brunches by Terence Janericco
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2557.64 Kcal (10708 kJ) | ||
| Calories from fat | 653.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 72.62g | 112% | |
|---|---|---|---|
| Cholesterol | 4.2mg | 1% | |
| Sodium | 9495.92mg | 396% | |
| Potassium | 2125.24mg | 45% | |
| Total Carbs | 429.22g | 143% | |
| Sugars | 38.65g | 155% | |
| Dietary Fiber | 51.99g | 208% | |
| Protein | 50.04g | 100% | |
| Vitamin C | 79.6mg | 133% | |
| Vitamin A | 4.9mg | 164% | |
| Iron | 24.1mg | 134% | |
| Calcium | 1100.3mg | 110% | |
| Amount Per 100 g | |||
| Calories | 213.78 Kcal (895 kJ) | ||
| Calories from fat | 54.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.07g | 112% | |
|---|---|---|---|
| Cholesterol | 0.35mg | 1% | |
| Sodium | 793.71mg | 396% | |
| Potassium | 177.64mg | 45% | |
| Total Carbs | 35.88g | 143% | |
| Sugars | 3.23g | 155% | |
| Dietary Fiber | 4.35g | 208% | |
| Protein | 4.18g | 100% | |
| Vitamin C | 6.7mg | 133% | |
| Vitamin A | 0.4mg | 164% | |
| Iron | 2mg | 134% | |
| Calcium | 92mg | 110% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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