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22
BAKED GOODS
Potato Bread
Makes one 450g loaf
2 large russet potatoes, about 450g,
peeled
2¼ teaspoons active dry yeast
2 teaspoons granulated sugar
3 cups bread flour
2 teaspoons sea salt
1 tablespoon unsalted butter,
room temperature
1½ tablespoons nonfat dry milk
1 large egg
1. Turn the Cuisinart
®
Compact Juice Extractor
on and juice the potatoes. Stir the juice and
reserve ½ cup plus 1 tablespoon. Reserve
all of the pulp (about 2 cups), being sure to
discard any large pieces of potato.
2. Put the potato juice, yeast and sugar into
the bowl of a Cuisinart
®
Stand Mixer fitted
with the dough hook. Stir well to dissolve
yeast and let stand for 5 to 10 minutes.
Mixture will foam and bubble – this means
the yeast is alive and active.
3. Put the flour, salt, butter, and dry milk in
a separate bowl and stir. Add half to the
yeast mixture and mix on speed 3 until fully
combined, being sure to scrape the bottom
of the bowl with a spatula. Add the egg and
reserved pulp; mix to combine.
4. Continuing on speed 3, add the remain-
ing flour mixture, ½ cup at a time, mixing
completely, about 30 to 40 seconds, until
no flour is visible after each addition. The
dough at first will be a batter, and slowly, as
the flour is added, (you may not need all of
the flour), the batter will become a complete
ball of dough that cleans the sides of the
mixing bowl.
5. After the flour mixture has been incorpo-
rated mix on speed 3 for 3 to 4 minutes to
knead the dough.
6. Dust dough ball lightly with flour and place
in a sealable food storage bag; press out air
and seal. Let rise in a warm, draft-free place
until doubled in size, about 1 hour.
7. Punch dough down and shape into a loaf.
Place loaf in a lightly greased 20cm loaf pan
and cover loosely with plastic wrap. Let rise
30 to 40 minutes, or until doubled in size.
8. While dough is rising, preheat oven to
190°C.
9. Bake bread in preheated oven 50 to 60
minutes until browned and hollow-sounding
when tapped. Cool on a wire rack. Bread
slices best when allowed to cool completely
before
slicing.
Nutritional information per serving (30g):
Calories 152 (8% from fat) • carb. 28g • pro. 8g
• fat 1g • sat. fat 1g • chol. 22mg • sod. 447mg
• calc. 102mg • fibre 1g
Notable nutrients based on daily percentages:
Riboflavin 20% • Thiamin 19%
Apple Cake
A not-too-sweet treat for your next brunch
table.
Makes 12 servings
Cake:
¼ cup plus 2 tablespoons fresh apple
juice
1 cup apple pulp
(from about 4 medium apples)
¾ cup unbleached, all-purpose flour
½ teaspoon baking soda
¼ teaspoon sea salt
¼ teaspoon ground cinnamon
pinch ground nutmeg
pinch ground cloves
pinch ground cardamom
¼ cup (½ stick) unsalted butter,
cubed and at room temperature
¹∕
³
cup packed light brown sugar
1 large egg
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