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Add a photoServings: 3
Ingredients
- 3Â 1/2 c. Thinly sliced new potatoes
- 5 tsp Salt
- 3 Tbsp. Honey
- 2 Tbsp. Yellow cornmeal
- 4 c. Boiling water
- 1 tsp Baking soda
- 8 c. All-purpose flour
- 1 c. Lowfat milk
- 2 Tbsp. Extra virgin olive oil
Directions
- PREHEAT OVEN TO 350F. Place potatoes, 3 tsp. salt, honey and cornmeal in a stainless steel bowl and cover with boiling water. Cover with a cloth and let stand for about 15 hrs. Maintain temperature at about 90F. Drain and throw away the potatoes. Reserve the water. Place baking soda, remaining 2 tsp. salt and 3 c. of flour in a mixer, turn to slow speed and add in the potato water. Beat about 5 min. Scrape the "sponge" into a mixing bowl, cover with a damp cloth, place in a hot part of the kitchen and let rise till bubbles form, about 1 1/2 hrs. Meanwhile, combine lowfat milk and extra virgin olive oil in a small saucepan, bring to a boil and immediately remove from the heat. Let cold to lukewarm. Replace the sponge in the mixing bowl, add in the lowfat milk and slowly incorporate remaining 5 c. of flour. Knead with a dough hook for 7 min. If dough seems too sticky, add in up to 3/4 c. additional flour. Divide dough in 3 and place in greased loaf pans. Cover with a damp towel, place in a hot spot and let rise till doubled in volume. Bake for about 1 hour.
- Makes 3 Loaves
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 953g | |
| Recipe makes 3 servings | |
| Calories 1538 | |
| Calories from Fat 117 | 8% |
| Total Fat 13.42g | 17% |
| Saturated Fat 2.35g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 4362mg | 182% |
| Potassium 1297mg | 37% |
| Total Carbs 308.8g | 82% |
| Dietary Fiber 12.3g | 41% |
| Sugars 24.23g | 16% |
| Protein 41.03g | 66% |
