Tater bread
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Tater bread
Last updated 6/12/2012 1:26:17 AM. Recipe ID 60640. Report a problem with this recipe.
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      Title: Tater bread
 Categories: Breads
      Yield: 12 Pieces
      4 md Baking potatoes
      1 ts Ground coriander
    1/2 ts Salt
      1 ds Freshly ground black pepper
      1 tb Lemon juice
  1 1/2 c  Whole wheat flour
  1 1/2 c  Unbleached white flour
      1 ts Dried thyme
      1 ts Salt
      2 tb Canola oil
      1 c  Warm water (115 degrees)
           Extra canola oil
           -- for pan frying
  Cook or steam potatoes until just tender. Remove from cooking water
  and then peel and coarsely mash potatoes. Add coriander, salt,
  pepper, and lemon juice. Cover loosely and refrigerate 1 hour.
  Meanwhile, mix flours, salt, and thyme in a large bowl. Add oil to
  warm water and combine with flour mixture. Knead dough on a floured
  surface for about 15 minutes until it forms a smooth ball. Loosely
  cover and let dough rest 15 minutes. Then roll dough into a 12" by 3"
  rope. Cut dough into 12 pieces and roll each peace into a 4" round.
  Top each round with 2 Tbl of the chilled potato filling and pinch the
  edges of the dough over the filling to form a dumpling. Tap the
  filled dough with the rolling pin to flatten. Dust the dough with
  flour and roll it into a 7" circle. Heat the skillet over medium-high
  heat. Brush skillet with oil and cook breadsd on each side until
  lightly browned, about 5 minutes total. While cooking subsequent
  batches place cooked breads covered on a cookies sheet or tortilla
  warmer in a 200 degree oven.
  Nutritional info Per Serving (one bread): Protein: 4.5 gr. (9%);
  Carbohydrates: 32 gr. (67%); Fat: 5 gr. (24%); Calories: 186 mg.;
  Cholesterol: 0mg. Exchanges: 1Bread, 2/3 Fat

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Recipe ID 60640 (Apr 03, 2005)

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