Gluten-Free Potato Bread Recipe

• 10 1/2 oz. (300g) russet potato (1 colossal or 2 medium), peeled, quartered, and thinly sliced

• 1 1/2 cups (337.5g) water

• 1 1/4 teaspoons (7.5g) dazzling sea salt

• 1 cup (260g) entire milk

• 2 teaspoons (6g) instant yeast

• 1 tablespoon (12.5g) sugar

• 6 colossal eggs

• 4 2/3 cups (600g) gluten-free flour mix

1. Place potatoes, water, and 1/4 teaspoon of salt in a medium saucepan and ship to a simmer over medium warmth, then turn warmth down and cook dinner potatoes till fork-relaxed, about quarter-hour. Switch potatoes and their liquid to a bowl and let frigid.

2. Add remaining 1 teaspoon salt, milk, yeast, and sugar to potatoes and plod to combine. Place potato mixture and eggs in a blender. Flip blender on low, progressively elevate stagger to medium-high, and purée till mixture is soft, about 30 seconds.

3. Switch potato mixture to bowl of a stand mixer fitted with walk attachment (or use a hand mixer), add flour, and mix on low till all of potato mixture has been absorbed by flour. Manufacture bigger stagger to medium-high and beat till dough looks to be soft and elastic, about 30 seconds. Exhaust a rubber spatula to spot dough into a tidy bowl. Conceal with plastic wrap and let it rise for 2 1/2 hours, till no longer rather doubled.

4. Grease a 13- by 4- by 4-race bother-de-mie or Pullman loaf pan and lid. Exhaust a rubber spatula to plod dough together and then switch it to ready loaf pan. Conceal loosely with plastic wrap and let rise till it reaches high of pan, about 2 hours. In the meantime, 1 hour earlier than baking, preheat oven to 400°F (200°C).

5. Steal away plastic wrap from pan and skedaddle lid into place apart. Bake bread for forty five minutes. Flip warmth down to 350°F (180°C) and bake for half-hour extra.

6. Flip warmth down to 300°F (150°C). Steal away high of pan and bake bread uncovered for 20 minutes.

7. Steal away bread from oven and invert it onto a rack place apart over a baking sheet. Steal off pan and bake bread for 10 extra minutes. The inner temperature needs to be 210° to 212°F (Ninety 9° to 100°C). Flip off oven, delivery door, and let bread frigid on rack for half-hour.

8. Steal away bread from oven, switch to a rack, and let frigid to room temperature entirely earlier than reducing.

Special Instruments

13- by 4- by 4-race bother-de-mie or Pullman loaf pan with lid, blender, stand mixer

Manufacture Forward and Storage

Successfully-wrapped, bread will abet at frigid room temperature for up to per week.