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500 g - self raising flour.
10 g - active dried yeast.
3 - medium potatoes, boiled, mashed.
2 cups approx. - water or vegetable stock.
3 flakes - garlic, crushed.
3 - green chillies, finely chopped.
1 tbsp - basil chopped.
1 tbsp - dill, fennel or thyme leaves chopped.
1 tbsp - spring onions chopped.
1/2 cup - grated cheese.
1/2 tsp - each black and white poppy seeds.
Flour for dusting.
1 tbsp - oil.
2 tsp - salt.
1/2 tsp - sugar.
How to Make Potato Bread
Mix flour, salt, yeast and sugar in a large bowl.
Break up mashed potato and put over flour.
Mix into flour with light hand.
Add tepid stock little by little, kneading to a soft smooth dough.
Add herbs, spring onions, chillies, garlic and cheese. Knead again to a smooth dough.
When dough is a nice smooth lump make a depressing in centre.
Pour in oil, knead slowly into dough.
When oil is absorbed and dough is smooth and elastic rub with greased palms.
Place dough in a large, greased bowl. Cover bowl with cellophane.
Keep in dark dry place like a switched off oven.
Allow to prove for 1 hour or till dough doubles in volume.
Punch down again. Shape into log, plait or a rectangle to fit a bread box.
Sprinkle remaining cheese, and top with poppy seeds.
Keep aside again for 30-40 mins or till dough rises double in size.
Preheat oven and bake at 250 C for 30 mins and 200 C for 5-7 minutes.
Invert bread carefully. Check if hollow and bake inverted for 5-7 mins.
Bread should have a smooth golden crust.
Cool to a warm temperature before slicing as required.
Brush with butter or apply garlic butter before serving.
Serve hot warm or cold with tea or beverages.
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