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Wheat-Free Potato Bread
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Line bread pan with parchment paper, and preheat oven to 425°F (220°C).
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Beat together
- 3 oz mashed potato
- 1 egg
- 1 fluid oz olive oil
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- 1/2 cup milk
- 1/2 tsp salt
- 1 teaspoon sugar
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Then add
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- Stir and combine ingredients thoroughly, but do not overbeat.
- Pour this mixture into the prepared pan and sprinkle with sesame or poppy seeds.
- Bake at 425°F for 40 minutes.
- Test with a thin knife. When moist but not raw, the bread is done.
- Cool on a wire rack.
- Serve with your favorite topping.
Makes one loaf.
Note: Gluten-free dough will not toughen when handled.
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