Roxy's potato bread


  • 225g/8oz potatoes, cooked in their skins, then grated
  • 1 sachet easy-blend dried yeast
  • 340g/12oz plain white bread flour
  • 110g/4oz pumpkin seeds
  • 1½ tsp salt
  • 1 tbsp olive oil

1. Put the grated potato, yeast, flour, pumpkin seeds, salt and olive oil in a bowl. Slowly add up to 280ml (10fl oz) warm water (or the water from cooking the potato) and blend together to form a dough (you might not need all the liquid). Knead the dough for a few minutes until it is smooth but ...

View full recipe at SpringPad


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