Tater bread

Yield: 12 Pieces

Measure Ingredient
4 mediums Baking potatoes
1 teaspoon Ground coriander
½ teaspoon Salt
1 dash Freshly ground black pepper
1 tablespoon Lemon juice
1½ cup Whole wheat flour
1½ cup Unbleached white flour
1 teaspoon Dried thyme
1 teaspoon Salt
2 tablespoons Canola oil
1 cup Warm water (115 degrees)
\N \N Extra canola oil for pan frying

Cook or steam potatoes until just tender. Remove from cooking water and then peel and coarsely mash potatoes. Add coriander, salt, pepper, and lemon juice. Cover loosely and refrigerate 1 hour.

Meanwhile, mix flours, salt, and thyme in a large bowl. Add oil to warm water and combine with flour mixture. Knead dough on a floured surface for about 15 minutes until it forms a smooth ball. Loosely cover and let dough rest 15 minutes. Then roll dough into a 12" by 3" rope. Cut dough into 12 pieces and roll each peace into a 4" round.

Top each round with 2 Tbl of the chilled potato filling and pinch the edges of the dough over the filling to form a dumpling. Tap the filled dough with the rolling pin to flatten. Dust the dough with flour and roll it into a 7" circle. Heat the skillet over medium-high heat. Brush skillet with oil and cook breadsd on each side until lightly browned, about 5 minutes total. While cooking subsequent batches place cooked breads covered on a cookies sheet or tortilla warmer in a 200 degree oven.

Nutritional info Per Serving (one bread): Protein: 4½ gr. (9%); Carbohydrates: 32 gr. (67%); Fat: 5 gr. (24%); Calories: 186 mg.; Cholesterol: 0mg. Exchanges: 1Bread, ⅔ Fat Copyright Whole Foods Market, 1995, wfm@...

() Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias

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