I have had a lot of requests for low sodium bread recipes recently, and that is one of the things I love about quick bread - with a little experimentation you can make bread to suit any taste.
Now I love salt in my bread recipes, but here is a nice simple, filling bread recipe that will keep any sodium sparing bread lover happy.
Summary: Sodium sparing quick bread recipe, using potato an rosemary.
Ingredients
1 1/2 lbs of flavoursome potatos
4 1/2 tsp dry yeast (about 2 packages)
1/4 cup warm water
3 1/2 cups all purpose flour
2 tablespoons good olive oil
1 heaped tablespoon of chopped fresh rosemary
Instructions
1. Boil the potatoes (in the skin), before mashing, or use a ricing machine if you have one. Set aside to cool
2. Add the yeast to the water and then mix with 1 cup of flour. Set this aside to rest in a covered container. Leave for 1-2 hours to rise.
3. In a large mixing bowl, add the mixture together with the oil, potatoes and rosemary. Slowly mix in the remaining flour until it becomes quite stiff. Transfer to flat surface and continue to knead in the flour in small doses.
4. Put kneaded dough back into container and leave for about an hour to rise once more.
5. Shape dough and leave once more to rise. Meanwhile, prepare your baking tray with baking parchment and a little flour.
6. Preheat oven to 400 degrees f
7. Place in oven for 35-40 mins, or until it sounds hollow when tapped.
I usually get about two loaves out of this mix. It just depends on what shape bread you make. Do ensure you leave it to cool before cutting.
CulinaryTradition: Italian
This Quick Bread Recipe gets: stars
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