Herb Potato Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,381 cal. | (161 %) | ||
| Protein | 99 g | (101 %) | ||
| Fat | 105 g | (91 %) | ||
| Carbohydrates | 505 g | (337 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 33.1 g | (110 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 12.5 mg | (104 %) | ||
| Vitamin K | 50.6 μg | (84 %) | ||
| Vitamin B₁ | 2.2 mg | (220 %) | ||
| Vitamin B₂ | 2.5 mg | (227 %) | ||
| Niacin | 44.1 mg | (368 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 1,908 μg | (636 %) | ||
| Pantothenic acid | 9.4 mg | (157 %) | ||
| Biotin | 128 μg | (284 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 3,320 mg | (83 %) | ||
| Calcium | 451 mg | (45 %) | ||
| Magnesium | 364 mg | (121 %) | ||
| Iron | 21.8 mg | (145 %) | ||
| Iodine | 68 μg | (34 %) | ||
| Zinc | 12 mg | (150 %) | ||
| Saturated fatty acids | 17.1 g | |||
| Uric acid | 819 mg | |||
| Cholesterol | 534 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the potato bread
- 300 grams starchy potatoes
- 600 grams Pastry flour (type 550)
- 1 cube Yeast (42 g)
- ½ tsp sugar
- 175 milliliters lukewarm water
- 1 egg
- 4 Tbsps olive oil
- 1 tsp salt
- 1 handful finely chopped Fresh herbs (such as parsley, basil, dill, sage and rosemary)
- For garnish
- 1 egg yolk
- 2 Tbsps Sesame seeds
- coarse salt
- olive oil (for greasing)
- fresh Fresh herbs (for garnish)
Preparation steps
For the potato bread: Rinse the potatoes and steam until knife-tender, about 30 minutes. Drain, peel and press through a ricer into a bowl.
Put the flour into a bowl and make a well in the center. Crumble the yeast into the well. In a small bowl, stir the sugar with 4 tablespoons of the warm water. Add to the well. Cover and let rest for 15 minutes. Knead in the remaining 150 ml (approximately 1/2 cup) of water along with the egg, oil, salt, herbs and potatoes, until a smooth dough is formed. If necessary, add more flour or water to achieve the correct consistency. Cover and let rise in a warm place until doubled in bulk, about 30 minutes.
Grease the springform pan with oil.
Knead the dough and shape into a long rope. Roll into the shape of a snail shell and place in the springform pan. Cover and let rest in a warm place until doubled in bulk, about 30 minutes.
Preheat a convection oven to 180°C (approximately 350°F).
Bake the bread until golden brown, about 50 minutes. 10 minutes before the end of the baking time, brush with the beaten egg and sprinkle with the sesame seeds and coarse salt. Remove from the oven. Remove from the springform pan and let cool on a wire rack. Garnish with fresh herbs.
