Homemade Potato Bread
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h. 15 min.
Preparation
Calories:
1824
calories
Calories
Nutritional values
1 bread contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,824 cal. | (87 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 333 g | (222 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 25.3 g | (84 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 15 μg | (25 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 2.2 mg | (200 %) | ||
| Niacin | 31.6 mg | (263 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 1,774 μg | (591 %) | ||
| Pantothenic acid | 7 mg | (117 %) | ||
| Biotin | 88.8 μg | (197 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 2,202 mg | (55 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 233 mg | (78 %) | ||
| Iron | 14.2 mg | (95 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 696 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
Preparation steps
1.
Crumble the yeast into a large bowl and dissolve in a bit of the lukewarm water. Stir in 2 tablespoons of flour, cover and let stand for about 30 minutes. Stir in the salt, olive oil, remaining flour and water and mix well. Press the potatoes through a potato ricer and mix into the dough. Knead with hands until smooth, adding a bit more water if needed.
2.
Cover and let rise in a warm place for at least 1 hour, until doubled in size.
3.
Transfer the dough to a floured surface, knead a few times and place in a well-greased loaf pan.
4.
Bake in an oven preheated to 180°C (approximately 350°F) for 25-30 minutes, until golden brown.
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