Potato Flat Bread

This produces a potato flavoured bread with a crisp brown crust.

Ingredients:for a 1 lb loaf 3 oz / 75g cooked potato ¼ pint / 150ml milk 1 egg 6 oz / 175g gluten free flour mix 2 tablespoons olive oil 1 tsp / 4g bicarbonate of soda 1 tsp / 4g cream of tartar salt to taste 1 tsp sugar

Instructions:

Cook the potato until soft and drain well. Mash the potato wellor put through a liquidiser.

Beat the milk and egg together with the cooked potato. This isbest done in a liquidiser.

Mix all the dry ingredients for the bread together with two tablespoonsof olive oil .

Fold the flour mixture into the pureé. Do not overmix anddo not leave to stand at this point or you will lose the light structureto the bread dough.

Line a 10 inch square shallow tray with baking parchment and spreadthe mixture in a 1" or 2cm deep layer in the tray. Or use individual greasedpattie tins.

Cooking:

Preheated oven

gas mark 7 425°F 220°C

Bake for 35 to 45 minutes.

Always check that a loaf is cooked by using a skewer through themiddle. The loaf is not cooked until the skewer comes out clean. A part cookedloaf can be turned over on the baking tray to ensure even cooking.

Your Name:
Your Email:
Subject:
In reply to message (delete if not applicable):
Display heading
Security Code:

Checking for files that match search criteria.

The following files on this site match your query

Search for any topic in this forum

Forum
Content
heading
heading
IP
Email
display number of messages
Newest at top of page
Search
Show dates
Show all topics
Copyright Peter Thomson 2008-May-10