Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 and 1/2 lbs. of baking potatoes
- 2 packages of dry yeast
- 3 Tbsp. warm water
- 2 Tbsp. olive oil
- 3 and 3/4 to 4 cups of flour
Directions
Boil potatoes until tender, peel and mash while they are warm.
Stir yeast in warm water, let stand 10 minutes.
In a large bowl beat potatoes, yeast, oil, flour and salt for 3 minutes. Add up to 1 tablespoon of water to form a ball.
Knead by hand floured for 5 minutes.
Place dough in an oiled bowl, cover with plastic, allow to rise in a draft-free place for 1 and 1/2 hours. Cut dough in half, shape into 2 round loaves, slit the tops.
Heavily flour and cornmeal a cookie sheet, place loaves side by side. Rise until double( about 45 minutes).
About 30 minutes before baking, preheat oven to 450 degrees
Lower heat to 400 degrees, bake from 35-40 minutes.
Mist with water 3 times in the first 10 minutes of baking. Cool