Potato Wholemeal Bread Recipe

Ingredients :

225 g

2.5 ml

25 g

15 g

700 g

10 ml

potatoes

sugar

margarine

fresh yeast

whole meal flour

salt

1. Boil the potatoes, then drain and reserve the water.

2. Mash or sieve until completely smooth, then stir in the sugar and margarine and 275 ml of the reserved hot cooking water.

3. When well blended, leave to cool.

4. Crumble in the yeast, stir well and leave in a warm place for 10 minutes, until bubbly.

5. Gradually stir in the flour and salt to make a soft dough and mix until it is smooth enough to leave the sides of the bowl.

6. Knead for about 10 minutes until smooth and elastic.

7. Wrap loosely in greased polythene and leave in a warm place until doubled in size.

8. Heat the oven to 230^oC (450^oF), Gas 8.

9. Grease and warm 2 X 450 g loaf tins.

10. Turn out the dough and knead again until it is smooth.

11. Shape the dough into the loaf tins, cover loosely with greased polythene and leave in a warm place until doubled in size.

12. Bake for 15 minutes, reduce heat to 190^oC (375^oF), Gas 5 and continue baking for 45 minutes, or until the loaves sound hollow when tapped.

Serving Suggestion :

This bread is very good with cheese and crisp pickled vegetables or with cold meat and chutney.

Makes 2 X 450 g loaves.

Per Biscuit : 1300 Calories, 18 g fat, 35 g fiber.

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