Potato Olive Bread Recipe

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Potato Olive Bread

Cara Noyes

By
@cnoyes

This recipe was modified from the book COOKING FOR A HEALTHY HEART by Jaqui Morrell.

Rating:
☆☆☆☆☆ 0 votes
Serves:
8+
Prep:
1 Hr 25 Min
Cook:
40 Min
Method:
Bake

Ingredients

1 c
mashed potatoes
3 1/2 c
bread flour
1 pkg
yeast
1 Tbsp
sugar
2/3 c
warm milk
2/3 c
warm water
1/3 c
ground flax seed
3/4 c
olive tapenade or 15 large pitted black olives, diced
olive oil

Step-By-Step

1Dissolve sugar into warm milk. Add yeast and let it set 1o minutes until frothy.
2Mix mashed potatoes and flour in a large bowl.
3Into large mixing bowl, add frothy yeast mixture and water. Form into a fairly firm dough.
4If using Kitchen-aid mixer, put on bread hook. Add flour and knead bread with hook for 4-8 minutes. If kneading by hand, turn onto floured counter top and knead for 10 minutes.
5When dough is smooth and even, place it in an open gallon ziploc with about 1 T. olive oil inside. Leave in oiled bag in warm place until dough doubles in size.
6Knead olive tapenade (or diced olives) into dough, then shape into loaves. Oil bottom of loaf pans. Allow dough to rest and rise in pans for 20-30 minutes or until it reaches top of pan.
7Bake in oven (preheated to 425 degrees F) for 35-40 minutes.
8Cool on wire rack and enjoy! It is great dipped in olive oil!

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Bread
Regional Style: Mediterranean
Dietary Needs: Low Fat, Low Sodium
Other Tag: Healthy