BAKING DAY
Anna Olson, Canada’s queen of the kitchen, has the perfect holiday pastime for your family: baking. Her new book, Baking Day with Anna Olson, has easy to follow recipes that let bakers of all ages and abilities feel confident in the kitchen.
Anna Olson, Canada’s queen of the kitchen, has the perfect holiday pastime for your family: baking. Her new book, Baking Day with Anna Olson, has easy to follow recipes that let bakers of all ages and abilities feel confident in the kitchen. So set aside a chilly Saturday with your dear ones, bake up some delectable treats, and sweeten your life with memories that will last far longer than the holidays.
GLUTEN-FREE POTATO BREAD
MAKES 1 LOAF
1 small russet (baking) potato 1½ cups millet flour ½ cup potato starch ½ cup tapioca starch 2 tbsp granulated sugar 2¼ tsp instant dry yeast 2 tsp xanthan gum (gluten-free, if needed) 1½ tsp fine salt ½ tsp baking powder (gluten-free, if needed) ¾ cup warm water 3 large eggs, room temperature ¼ cup extra-virgin olive oil 1 tsp white or cider vinegar
Peel and dice the potato and place in a small saucepan. Cover with water (add a little salt if you wish) and boil, uncovered, over high heat until fork-tender, about 10 minutes from when the water begins to boil. Drain the potato and mash by hand or by pushing the potato through a ricer. Set aside to cool to room temperature.
Grease a 9" x 5" loaf pan and line the bottom and long sides of the pan with parchment paper.
Measure the millet flour, potato starch, tapioca starch, sugar, yeast, xanthan gum, salt and baking powder into a large bowl or into the bowl of a stand mixer fitted with the paddle attachment. Add the water, eggs, olive oil, vinegar and cooled potato. Using electric beaters or the mixer at low speed, blend to combine. Once the dry ingredients are worked in, increase the speed to medium and blend until smooth, about a minute – the mixture will look like a thick cake batter.
Scrape the batter into the prepared pan and let sit, uncovered, on the counter for about 45 minutes, until the batter climbs almost to the top of the pan.
Preheat the oven to 350°F. Bake the loaf for about 40 minutes, until a tester inserted in the centre comes out clean. Cool the loaf for 15 minutes in the pan on a cooling rack, then tip the loaf out to cool completely on the rack. The loaf will keep, well wrapped, for up to 3 days.