Potato Bread Recipe (I am not commenting on the kashruth of any of the items in this list) I just cut and pasted it
1 medium russet potato, baked and/or previously mashed
2 packets red star quick yeast (GF) (around 14 grams)
3 tbsp of some form of sugar to activate yeast (coconut sugar or honey both work)
3/4 cup warm almond milk (or milk of choice)
2 eggs, 1 egg white
3 2/3 cup almond flour (see notes for other flour options)
3/4 cup tapioca flour
1 tsp garlic salt or sea salt
dried seasoning of choice or optional chive or basil herbs mixed in 1 -2 tsp dried
1 tbsp apple cider vinegar or white vinegar
1/4 cup olive oil
3/4 cup chopped onion or green onion (scallions)
optional parmesan to top
Instructions
Before you begin, make sure you have a baked potato or mashed potato on hand. You want it already cooked and with skin on.
Preheat oven to 350F.
Grease or line a 9×5 bread pan with parchment paper (see notes for bread machine).
First sift/combine your flours in a large bowl (almond flour, tapioca flour, salt, garlic, and dried herbs)
Make sure they are all sifted nicely together or not clumpy. Set aside.
Place the yeast, coconut sugar, and warm milk to another mixing bowl. Mix all together and let it sit for 5 minutes to activate the yeast.
Next Whisk your egg and egg white together in a small bowl. Add in your vinegar and oil, whisk again.
Pour this egg/oil mixture into the same bowl as your yeast and milk.
After that, mix in your dry flours/herbs mixture with the wet mix. I used my table top mixture to then mix quickly all together. If you don’t have a stand mixer, use a beater or stir thoroughly. Then add in your mashed potato and mix again until smooth.
Fold in your onions.
Keep the dough in the bowl and cover it with warm cloth. Set it aside and let it rise for 60-70 minutes. Longer if you did not use quick rise yeast.
Pour batter into greased loaf pan. Add any extra herbs or chopped onion on top.
Optional Sprinkle grated parmesan on top before baking, or half way through baking.
Baked for 45- 50 minutes. The top with turn golden brown.
Remove from oven and let cool completely.
Remove from pan then slice and serve. It toasts up nicely and is great with butter or chili!
Store if fridge to keep fresh or freeze for up to 3 months.