Try this Potato And Rosemary Bread recipe, or contribute your own.
Suggest a better descriptionDissolve the yeast in the milk for 15 minutes. Mix the potato, oil, salt, rosemary and yeast mixture. Stir in the reserved cooking liquid and then the flour to form a stiff dough. Knead on a floured surface until smooth and elastic. Cover and leave to rise in a warm place until doubled in size. Place in a greased loaf tin and leave until the dough has risen above the rim of the tin. Bake at 200?C/400F/gas mark 6 for 10 minutes then reduce the heat to 190?C/375F/gas mark 5 for 40 minutes. Cool on a wire rack. Per serving: 301 Calories (kcal); 19g Total Fat; (53% calories from fat); 9g Protein; 27g Carbohydrate; 18mg Cholesterol; 4335mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (587g) | ||
Recipe Makes: 1 servings | ||
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Calories: 96 | ||
Calories from Fat: 39 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.3mg | 0 % | |
Potassium 391.1mg | 10 % | |
Total Carbohydrate 12.4g | 4 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 6.7g | ||
Protein 5.9g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 96
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