I threw a lot of gluten-free breads into the basket. They were too dry, hard as stone. After a few years, some of my experiments went well. Today I will show you bread with potatoes on yeasts. You need a free afternoon to prepare it, but it's worth a try!
Ingredients:
400 grams of gluten-free flour mix
200 grams of potatoes (boiled and squeezed through the press)
30 grams of fresh yeast
1 tablespoon of sugar or honey
1 teaspoon of salt
3/4 cup of milk (I use soy milk)
2 tablespoons of oil
seeds (decoration)
Directions:
Yeast dissolve in warm milk (not hot, about 30 degrees) and pour into a big bowl. Add sugar or honey and oil. Pour flour, salt and potatoes. Mix everything together. If it's too dry, add a bit of warm tap water.
Cover the bowl with a cloth and set aside for an hour in a warm place. Let the dough grow.
Now prepare the baking form with baking paper.
Look at the dough after one hour <3. Knead the dough. Tear off pieces and form balls. Put them one next to the other in the form and wait one hour more. They will grow again.
In the meantime, heat the oven to 180 degrees Celsius. Mix one egg in a bowl. Brush the bread and sprinkle with your favorite seeds. I used nigella seeds and white sesame seeds. Bake for about 45 minutes.
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