Mashed Potato Bread

[isto]

I've seen this recipe around the internet and just recently received an email containing the recipe. I figured with all the eggs we have, I'd try it. It was very moist and had a good flavor. Since there are so many eggs in it, I would not make it for every day use, but I think it would hold up well for french toast. we used it for sandwiches and did not have to toast it. It does not have that slippery feeling in the mouth as so many gf breads do. My children were just eating plain slices and raving about the flavor.

Mashed Potato Bread

Ingredients:
2 cups brown rice flour
2 tablespoons soy flour
3 teaspoons gluten free baking powder
1 teaspoon baking soda
1 teaspoon cream of tartar
½ teaspoon salt
2 tablespoons butter
¼ cup sugar
6 eggs, separated
½ cup mashed potatoes
¾ cup milk

Directions:
Preheat oven to 350 degrees.

Make sure the mashed potatoes are lump free and warm.

In a medium bowl, mix the butter and sugar together on high until creamed. Put the mixer on medium and add the egg yolks in one at a time. Add mashed potatoes and mix well.

In another bowl, sift all of the dry ingredients. Add a small amount of dry ingredients to the butter and sugar. Beat on medium until combined. Add some milk. Beat on medium until combined. Continue pattern until all of the dry ingredients and all of the milk is gone.

Beat the egg whites on high using a fresh set of beaters in a separate bowl until soft peaks form. Fold the egg whites into the rest of the mixture using a rubber spatula.

Grease an 8 x 4 inch loaf pan. Pour batter in pan. Bake in center of oven for 60 minutes, or until bread is golden and an inserted toothpick comes up clean.



****Yesterday I made a double batch and subbed quinoa flour for the brown rice flour. The bread is fabulous - good texture and better flavor than with the brown rice flour. This is a great sandwich bread!

[isto]

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