Potato and Oats Bread (gluten free)

1 cup uncooked oats
1 carton Idaho Spuds Hash Browns® (4.2 oz) or similar product
Note: You can subsititue 1 cup cooked mashed potatoes
2/3 cup granulated sugar
1 teaspoon salt
1 package yeast (2 ¼ teaspoons)
1 tablespoon Canola or other neutral oil
1 large egg

Image of yeast bread
Leavened with yeast

Preheat oven to 400 degrees Fahrenheit
Grind the oats in a blender until powdered
Fill the carton of Idaho Spuds Hash Browns® (or similar product) with boiling water
Let carton sit for 12 minutes or until reconstituted.
Puree the hash browns, adding Canola oil as necessary to achieve a consistency similar to mashed potatoes
Place the yeast in a glass with 2 oz of water at 110 degree Fahrenheit and stir with a fork to mix yeast granules
Add all ingredients to a bowl and blend until smooth. The mixture should be sticky, like slightly dry mashed potatoes
Line a small bread pan with parchment paper and spoon mixture into pan.
Allow the batter to rise for 45 minutes
Bake at 400 degrees Fahrenheit for 45 minutes or more until batter begins to brown
Remove bread pan from oven and place on cooling rack
Serve hot.

Baking Power Alternative
Substitute 1 tablespoon baking powder for the yeast.
All other ingredients remain the same
When substituting baking powder, it is not necessary to wait for the batter to rise.
Bake at 400 degrees Fahrenheit for 60 minutes or more until batter begins to brown

Leavened with baking powder
Leavened with baking powder

Comments: The yeast version is lighter in texture than the baking powder one. The yeast version also cooks more quickly.
Increase the baking time as needed for the desired consistency of the bread

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