Tater Bread Recipe
Yield: 12 PiecesRecipe by luhu.jp
Ingredients:
4 medium: Baking potatoes,
1 tsp: Ground coriander,
1/2 tsp: Salt,
1 dash: Freshly ground black pepper,
1 tbsp: Lemon juice,
1 1/2 cup: Whole wheat flour,
1 1/2 cup: Unbleached white flour,
1 tsp: Dried thyme,
1 tsp: Salt,
2 tbsp: Canola oil,
1 cup: Warm water, 115 degrees
Extra canola oil, for pan frying
Directions:
Cook or steam potatoes until just tender. Remove from cooking water
and then peel and coarsely mash potatoes. Add coriander, salt,
pepper, and lemon juice. Cover loosely and refrigerate 1 hour.
Meanwhile, mix flours, salt, and thyme in a large bowl. Add oil to
warm water and combine with flour mixture. Knead dough on a floured
surface for about 15 minutes until it forms a smooth ball. Loosely
cover and let dough rest 15 minutes. Then roll dough into a 12" by 3"
rope. Cut dough into 12 pieces and roll each peace into a 4" round.
Top each round with 2 Tbl of the chilled potato filling and pinch the
edges of the dough over the filling to form a dumpling. Tap the
filled dough with the rolling pin to flatten. Dust the dough with
flour and roll it into a 7" circle. Heat the skillet over medium-high
heat. Brush skillet with oil and cook breadsd on each side until
lightly browned, about 5 minutes total. While cooking subsequent
batches place cooked breads covered on a cookies sheet or tortilla
warmer in a 200 degree oven.
Nutritional info Per Serving (one bread): Protein: 4.5 gr. (9%);
Carbohydrates: 32 gr. (67%); Fat: 5 gr. (24%); Calories: 186 mg.;
Cholesterol: 0mg. Exchanges: 1Bread, 2/3 Fat
Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html) Reprinted with permission from
Whole Foods Market Meal-Master compatible format courtesy of Karen
Mintzias
Source from luhu.jp
and then peel and coarsely mash potatoes. Add coriander, salt,
pepper, and lemon juice. Cover loosely and refrigerate 1 hour.
Meanwhile, mix flours, salt, and thyme in a large bowl. Add oil to
warm water and combine with flour mixture. Knead dough on a floured
surface for about 15 minutes until it forms a smooth ball. Loosely
cover and let dough rest 15 minutes. Then roll dough into a 12" by 3"
rope. Cut dough into 12 pieces and roll each peace into a 4" round.
Top each round with 2 Tbl of the chilled potato filling and pinch the
edges of the dough over the filling to form a dumpling. Tap the
filled dough with the rolling pin to flatten. Dust the dough with
flour and roll it into a 7" circle. Heat the skillet over medium-high
heat. Brush skillet with oil and cook breadsd on each side until
lightly browned, about 5 minutes total. While cooking subsequent
batches place cooked breads covered on a cookies sheet or tortilla
warmer in a 200 degree oven.
Nutritional info Per Serving (one bread): Protein: 4.5 gr. (9%);
Carbohydrates: 32 gr. (67%); Fat: 5 gr. (24%); Calories: 186 mg.;
Cholesterol: 0mg. Exchanges: 1Bread, 2/3 Fat
Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html) Reprinted with permission from
Whole Foods Market Meal-Master compatible format courtesy of Karen
Mintzias
Source from luhu.jp
Tags
: breads