Gluten-free potato mashed with aromatic herbs for the Imetec Zero Glu bread machine

Gluten-free potato mashed with aromatic herbs for the Imetec Zero Glu bread machine
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Time: 2 ore e 21 minuti
Difficulty: Facile

Ingredients for two focaccias
250 g Special Bread and Molino Pizza from Giovanna
12 g of fresh brewer's yeast
150-180 g water
30 g extra virgin olive oil
5 g fine salt
150 g cooked and mashed potatoes
1 sprig of rosemary
Very fine rice flour
extra virgin olive oil

Program: 2
Gilding: medium
Shape: Ciabatta
Duration: 2 hours and 21 minutes

Method
Insert the water, the crumbled yeast in the PAGNOTTA container, select program 2, the browning level, the ciabatta mold and press the START key, let the liquids mix a few minutes, after a few minutes add the mix and the chopped rosemary, check if necessary, help the dough with a spatula, add oil, salt and potatoes.

After 1 hour and 16 minutes at the signal of the machine (10 BIP), transfer the dough on a floured surface with rice flour, divide into 2 parts and place them in the appropriate accessory, grease the hands with oil and crush until to take all the form, let stand 10 minutes, after the resting time put the molds back in the cooking support, insert in the bread machine and press the MENU button.

At the end of the program, take the crushed items out of the containers within a few seconds and place them on a rack to cool them.

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