Potato Bread with Mixed Greens

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Potato Bread with Mixed Greens
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Difficulty:
advanced
Difficulty
Preparation:
2 h.
Preparation
Calories:
581
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories581 kcal(28 %)
Protein13 g(13 %)
Fat24 g(21 %)
Carbohydrates73 g(49 %)

Ingredients

for
6
For the potato bread
375 grams
1 cube
1 pinch
750 grams
375 milliliters
4 tablespoons
For the salad
250 grams
mixed lettuce
4
1 bunch
250 grams
2 tablespoons
3 tablespoons
1 teaspoon
1 teaspoon
1 pinch

Preparation steps

1.

For the potato bread: Place flour in a bowl and make a well in the center. Crumble the yeast into the bowl and mix with 4 tablespoons lukewarm water and sugar. Let rest 30 minutes. Peel, wash and finely grate the potatoes. Drain in a colander. Boil the milk briefly. Place the drained potatoes into a bowl and pour in the hot milk. Stir well. Combine the potato mixture with 1 teaspoon salt and the flour mixture and stir until a smooth dough forms. Heat 3 tablespoons oil in a 2 liter (approximately 2 quart) roasting pan (preferably cast iron). Pour the dough into the pan and let rise 30 minutes. Sprinkle the surface of the dough with the remaining oil before baking.

2.

Bake in a preheated oven at 200°C (approximately 400°F) for 60 minutes. Serve the bread at room temperature. 

For the salad: Rinse and spin dry the lettuces. Rinse the tomatoes, remove the stem, and cut into quarters. Rinse the radishes and cut into slices. Rinse the chives, setting ½ bunch aside, cut the rest into small rings. Mix the sour cream with vinegar and milk and stir in the herbs. Season with salt, pepper and a pinch of sugar. Serve the salad on top of a slice of potato bread, drizzle with the dressing and garnish with the reserved chives.