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.


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Rating:

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

Directions Step-By-Step

1
Dissolve sugar into warm milk. Add yeast and let it set 1o minutes until frothy.
2
Mix mashed potatoes and flour in a large bowl.
3
Into large mixing bowl, add frothy yeast mixture and water. Form into a fairly firm dough.
4
If 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.
5
When 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.
6
Knead 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.
7
Bake in oven (preheated to 425 degrees F) for 35-40 minutes.
8
Cool 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