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Potato Bread Facts, Health Benefits and Nutritional Value

Potato Bread Facts, Health Benefits and Nutritional Value

Potato bread Fast Details


Identify:

Potato bread


Colours

White


Energy

85 Kcal./cup


Main vitamins

Phosphorus (16.86%)

Carbohydrate (11.58%)

Vitamin B9 (10.00%)

Iron (9.00%)

Protein (eight.00%)


Health advantages

Fiber content material, Presence of folate, Free radical injury


Potato bread is a wheat bread accompanying mashed potatoes labored into dough. This bread has fantastic crust and mild however agency construction having beneficiant craggly holes made for implausible toast. It’s a type of bread through which potato or potato flour take over a portion of normal wheat flour. It’s cooked in numerous methods corresponding to baking on pan or scorching griddle or in an oven. It could be unleavened or leavened and has numerous different components baked into it. The ratio of potato to wheat flour differs from recipe to recipe considerably with some recipes have majority of wheat flour and others having majority of potato. Some recipes name for dehydrated potato flakes and some name for mashed potatoes. It’s discovered as a business product in numerous nations having comparable variations in elements, different variables and cooking technique. Bread might be made at house and is straightforward if one have bread machine or mixer.

The flavour of bread is superb and stays moist longer compared to different however the potatoes used ought to be good and boiled utterly and properly dried afterwards by having water poured from them  and standing by aspect of fireside to steam and lowered to good paste by mashing or rubbed shortly although cullender and different coarse strainer. It ought to be mixed with flour or meal completely whereas they’re heat. The addition of extra salt than for widespread bread, dough requires much less liquid compared to wheat dough and ought to be made firmly and easily and ought to be managed afterwards like different bread however ought to be baked in oven extra gently.

How you can Eat         

  • Toast it and smother with butter or cheese.
  • Serve it with eggs or baked beans.
  • Potato bread pairs nicely with ham or lean hen.
  • Use potato bread to make grilled cheese sandwich.
  • Serve a sliced toasted potato bread with peanut butter.
  • Brush broiled potato bread with olive oil and prime it with garlic (minced).
  • Drizzle small items of potato bread with dried herbs and olive oil.

Some well being advantages which could possibly be derived from Potato bread:

  1. Fiber content material

A slice of potato bread presents 2 grams of dietary fiber i.e. greater than twice of fiber in white bread. The every day beneficial consumption of fiber is 30 to 38 grams for males and 21 to 25 grams for ladies. The addition of fiber to the every day eating regimen help wholesome digestive system and helps to stop the probabilities of constipation. Fiber offers long run results for well being. The enough quantities of fiber commonly decrease the probabilities of cardiovascular illnesses and additionally scale back the probabilities of Sort 2 diabetes improvement. Food plan wealthy in fiber controls weight by filling and additionally stopping overeating.

  1. Presence of folate

As soon as slice of potato bread grants 48 micrograms of folate i.e. greater than 10 % of 400 micrograms required on common foundation. It accommodates twice quantity of folate present in a slice of white bread. Folate is a Vitamin B which helps the manufacturing and upkeep of cells and is important throughout being pregnant. Folate has an important position in DNA formation and prevents DNA injury that would result in most cancers formation. It additionally prevents the danger of delivery defects and help the manufacturing of pink blood cells.

  1. Free radical injury

A slice of Potato bread presents zero.15 milligrams of Vitamin E which is greater than zero.03 milligrams present in slice of white bread. Vitamin E acts as an antioxidant which assists in defending physique from dangerous results of free radicals. Free radicals are answerable for cell injury resulting in persistent well being issues akin to most cancers and cardiovascular illnesses. Vitamin E assists wholesome immune system and additionally prevents decline in cognition.

  1. OLD-FASHIONED POTATO BREAD

Root greens have been among the many first meals to be cultivated, and have lengthy been an important meals supply. Potatoes have been a staple within the Incan cultures of Peru. Additionally they made the journey to Europe with returning New World explorers, reworking European and ultimately North American cuisines endlessly. It comes as no shock, then, that this dietary staple has lengthy been utilized in baking bread. Recent mashed potatoes add a moist, fluffy texture not corresponding to some other ingredient in breads. The complicated carbohydrates within the potato make an ideal meals for the yeast and the remaining is kitchen legend; bread machine bakers love to make use of the floury potatoes in breads and starters. Regardless of how giant my repertoire of baking will get, potato bread is one in every of my perennial favorites.

INGREDIENTS:

1 ½ -POUND LOAF

  • 1 medium russet potato (eight to 9 ounces), reduce into chunks
  • three/four cup water
  • 2 tablespoons unsalted butter, minimize into items
  • three cups bread flour
  • 1 tablespoon sugar
  • 1 ½ teaspoons gluten
  • 1 ½ teaspoons salt
  • 1 ¾ teaspoons SAF yeast or 2 ¼ teaspoons bread machine yeast

2-POUND LOAF

  • 1 medium russet potato (eight to 9 ounces), reduce into chunks
  • 1 cup water
  • three tablespoons unsalted butter, minimize into items
  • four cups bread flour
  • 1 ½ tablespoons sugar
  • 2 teaspoons gluten
  • 2 teaspoons salt
  • 2 ¼ teaspoons SAF yeast or 2 ¾ teaspoons bread machine yeast

Instructions:

  1. Mix the potato and water in a small saucepan. Simmer, coated, till the potato is tender, about 10 minutes; slip off the peels. Mash or puree the potato with its water (don’t drainthe water). Pour the potato-water combination right into a 2-cup glass measuring cup and add further water to make 1 1/three cups for a 1 ½ -pound loaf or 1 2/three cups for the 2-pound loaf. Cool to room temperature.
  2. Place all of the components within the pan in line with the directions of manufaturer, including the potato combination with the liquid elements. Set crust on medium and program for the Primary cycle; press Begin. (The recipe isn’t appropriate with the Delay Timer.)
  3. When the baking cycle finishes, take away the bread instantly from the pan and place it on a rack. Earlier than slicing, let it cool to room temperature.

2. INSTANT-POTATO BREAD

Way back, Peruvian Indians dried potatoes by stomping on them to press out the moisture, then left them to freeze in a single day. The potatoes have been later reconstituted in water over a campfire. When greens are dried, their nutritional vitamins, taste, and colour stay intact. The bread tasted so good, particularly the loaves made within the bread machine. The crumb on potato bread is fluffy and dense, the inside moist, and the crust crisp. This loaf might be baked on the Fast Yeast Bread cycle because the potatoes encourage the yeast. (See your producer’s guide for tips for adjusting the amount of yeast when utilizing this cycle.) This can be a high-domed loaf. You’ll want to add the flour first, to the liquid already within the pan, and then the potato flakes. 

INGREDIENTS:

1 ½ -POUND LOAF

  • half cup water
  • 2/three cup buttermilk
  • 1 ½ tablespoons olive oil
  • 1 ½ tablespoons darkish honey
  • 2 ½ cups bread flour
  • 1/three cup on the spot potato flakes
  • 1 tablespoon gluten
  • 1 ¼ teaspoons salt
  • 1 ¾ teaspoons SAF yeast or 2 ¼ teaspoons bread machine yeast

2-POUND LOAF

  • three/four cup water
  • three/four cup buttermilk
  • 2 tablespoons olive oil
  • 2 tablespoons darkish honey
  • three cups bread flour
  • half cup on the spot potato flakes
  • 1 tablespoon plus 1 teaspoon gluten
  • 1 ½ teaspoons salt
  • 2 teaspoons SAF yeast or 2 ½ teaspoons bread machine yeast

Instructions:

  1. Place all of the components within the pan in line with the order within the producer’s directions. Set crust on medium and program for the Primary cycle; press Begin. (This recipe isn’t appropriate to be used with the Delay Timer.) The dough ball might be properly shaped and barely sticky however stiff on the similar time when examined. It ought to really feel a bit sticky, so take care to not add any greater than an additional tablespoon of flour. The potato flakes will take in the additional moisture through the rises and will turn out to be clean in the course of the risings.
  2. When the baking cycle ends, instantly take away the bread from the pan and place it on a rack. Let cool to room temperature earlier than slicing.

three. GLUTEN-FREE RICOTTA POTATO BREAD

Potato starch flour makes for exceptionally good bread.

INGREDIENTS:

1 ½ – OR 2-POUND-LOAF MACHINES

  • 1 1/three cups water
  • three/four cup ricotta cheese
  • 1 teaspoon apple cider vinegar or rice vinegar
  • three tablespoons vegetable or canola oil
  • three giant eggs, damaged right into a measuring cup to equal three/four cup (add water if wanted)
  • 2 ¼ cups white rice flour
  • half cup prompt potato flakes
  • 1/three cup potato starch flour
  • 1/three cup tapioca flour
  • 1/2 cup dry buttermilk powder or nonfat dry milk
  • three tablespoons sugar or powdered fructose
  • 2 teaspoons xanthan gum
  • 1 ½ teaspoons salt
  • three/four teaspoon baking soda
  • 2 ¼ teaspoons SAF yeast or 2 ¾ teaspoons bread machine yeast

Instructions:

  1. Place all of the components within the pan in accordance with the order within the producer’s directions. Set crust on medium and program for the Non-Gluten or Fast Yeast Bread cycle; press Begin. (This recipe isn’t appropriate to be used with the Delay Timer.)
  2. When the baking cycle ends, instantly take away the pan from the machine and place it on a rack. Let cool for 10 minutes earlier than eradicating the loaf from the pan. Let the loaf cool to room temperature earlier than slicing.

four. POTATO BREAD WITH CARAWAY SEEDS

The Roman legions introduced caraway with them on their treks north once they occupied lands as much as the Danube River of their settlement at Aquincum. Maybe that’s when the custom of baking with caraway seeds started in what’s now Hungary. Caraway is likely one of the 4 outstanding seasonings of Hungarian baking, together with marjoram, dill, and thyme. Probably the most well-known Hungarian breads is that this one, made with potatoes and fragrant caraway seeds. It’s served with meals—alongside a great gulyás (beef and inexperienced pepper stew), with stuffed cabbage with tomato sauce, or accompanying pork chops baked on a mattress of sauerkraut. This can be a quick recipe, because you don’t need to prepare dinner potatoes to make it. I exploit a potato water made with immediate mashed potatoes, together with potato starch flour. When you have potato water left over from making mashed potatoes, please go forward and use it, leaving out the moment flakes. This can be a smooth bread with a crisp crust.

INGREDIENTS:

1 ½ -POUND LOAF

  • 1 1/three cups heat water
  • 2 tablespoons immediate potato flakes
  • 1 ½ tablespoons butter or lard
  • 2 2/three cups bread flour
  • 1/three cup potato starch flour
  • 1 ½ tablespoons sugar
  • 2 teaspoons gluten
  • 2 teaspoons caraway seeds
  • 1 ½ teaspoons salt
  • 1 ¾ teaspoons SAF yeast or 2 ¼ teaspoons bread machine yeast

2-POUND LOAF

  • 1 2/three cups heat water
  • three tablespoons immediate potato flakes
  • 2 tablespoons butter or lard
  • three ½ cups bread flour
  • 1/2 cup potato starch flour
  • 2 tablespoons sugar
  • 1 tablespoon gluten
  • 1 tablespoon caraway seeds
  • 2 teaspoons salt
  • 2 teaspoons SAF yeast or 2 ½ teaspoons bread machine yeast

Instructions:

  1. Place the moment potato flakes within the water in a bowl. Let stand for five minutes. The flakes will broaden and soften, and the water turn out to be cloudy.
  2. Place the components within the pan based on the order within the producer’s directions, including the potato water with the butter or lard because the liquid components. Set crust on darkish and program for the Fast Yeast Bread or Speedy cycle; press Begin. (This recipe just isn’t appropriate to be used with the Delay Timer.) The dough ball will probably be clean and smooth. If the dough rises greater than two-thirds of the best way up the pan, gently deflate the dough a bit. This can hold the dough from hitting the window throughout baking.
  3. When the baking cycle ends, instantly take away the bread from the pan and place it on a rack. Let cool to room temperature earlier than slicing.

5. SWEET POTATO BREAD

This can be a shock bread, vibrant orange with bits of tart cranberries all through. Some individuals like so as to add 18 cup finely chopped pecans together with the cranberries. It isn’t a candy bread, so one can serve it with dinner and for sandwiches. Make the candy potato puree by placing fresh-baked or leftover baked candy potatoes via a meals mill or a meals processor. Or use canned, vacuum-packed candy potatoes. One 9-ounce can drained and mashed will yield three/four cup.

INGREDIENTS:

1 ½ -POUND LOAF

  • 1/2 cup fat-free milk
  • three/four cup pureed candy potatoes
  • three tablespoons bitter cream
  • three cups bread flour
  • 1 tablespoon gluten
  • 1 ½ teaspoons salt
  • Grated zest of 1 orange
  • 2 teaspoons SAF yeast or 2 ½ teaspoons bread machine yeast
  • 2/three cup recent entire cranberries

2-POUND LOAF

  • 2/three cup fat-free milk
  • 1 cup pureed candy potatoes
  • 1/four cup bitter cream
  • four cups bread flour
  • 1 tablespoon plus
  • 1 teaspoon gluten
  • 2 teaspoons salt
  • Grated zest of 1 orange
  • 2 ½ teaspoons SAF yeast or 1 tablespoon bread machine yeast
  • 7/eight cup recent entire cranberries

Instructions:

  1. Place the components, besides the cranberries, within the pan in accordance with the order within the producer’s directions. Set crust on medium and program for the Primary or Fruit and Nut cycle; press Begin. (This recipe just isn’t appropriate to be used with the Delay Timer.) When the machine beeps, or between Knead 1 and Knead 2, add the cranberries; they may break up some with the motion of the blade.
  2. When the baking cycle ends, instantly take away the bread from the pan and place it on a rack. Let cool to room temperature earlier than slicing.

References:

https://www.simplyrecipes.com/recipes/homemade_potato_bread/

https://en.wikipedia.org/wiki/Potato_bread

https://www.foodpower.info/history-potato-bread

https://en.wikibooks.org/wiki/Cookbook:Potato_Bread

https://healthyeating.sfgate.com/potato-bread-healthy-3808.html

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