Two-Seed Potato Bread

Two-Seed Potato Bread
Photo by Colleen Duffley

Ingredients

  • ¾ cup diced peeled baking potato
  • 3 tablespoons honey
  • 1 tablespoon unsalted pumpkinseed kernels
  • 1 tablespoon sunflower seed kernels
  • 1 ½ cups bread flour, divided
  • 1 teaspoon salt
  • 1 large egg white
  • + 5 more ingredients
    • Cooking spray
    • 1 package dry yeast (2 1/4 teaspoons)
    • 2 cups whole-wheat flour
    • 1 tablespoon vegetable oil
    • 2 cups water

Lightly spoon flours into dry measuring cups; level with a knife. Combine water and potato in a saucepan; bring to a boil. Cook for 15 minutes or until tender. Place mixture in a blender; process until smooth. Reserve 1 1/2 cups potato liquid; discard the remaining potato liquid. Cool the potato ...

View full recipe at My Recipes

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