Potato Bread with Spinach
Ingredients
Part Preparo
Process
02. Transfer to a container and refrigerate for approximately 1 hour.
03. Combine Zeelandia Potato Bread and the reserved spinach in the mixer and mix on low speed (speed 1) for approximately 3 minutes.
04. Gradually add fresh yeast and the remaining cold water (150 ml) and mix on high speed (speed 2) for approximately 5 minutes or until the windowpane stage is reached.
05. Divide into portions of 750 g. Shape into balls.
06. Cover with plastic. Let rest for 10 minutes.
07. Divide into portions of 25 g.
08. Shape.
09. Place on pre-greased baking sheets.
10. Ferment in a fermentation chamber (32ºC) for approximately 1:30 h or until ready.
11. Bake at 180°C for approximately 17 minutes in a deck oven.
Tips
* Turbo Oven: 160°C for approximately 15 minutes.
- Spinach potato breads can be filled according to preference.
Yield
60 Units of 22 g
Equipment
Mixer , Oven , Blender , Refrigerator , Scale , Flat Baking Sheets , Container , Fermentation Chamber
Suggested shelf life
72
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 157 | % VD (*) |
| Carboidratos (g) | 25 | % VD (*) |
| Açúcares totais (g) | 3.2 | % VD (*) |
| Aç adicionados (g) | 2.5 | % VD (*) |
| Proteínas (g) | 3.2 | % VD (*) |
| Gorduras totais (g) | 4.9 | % VD (*) |
| Gorduras saturadas (g) | 2.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 281 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Potato Bread with Spinach
Ingredients
How to make it
01. Place the raw spinach leaves and part of the cold water (150 ml) in a blender and blend until a cream is formed.
02. Transfer to a container and refrigerate for approximately 1 hour.
03. Combine Zeelandia Potato Bread and the reserved spinach in the mixer and mix on low speed (speed 1) for approximately 3 minutes.
04. Gradually add fresh yeast and the remaining cold water (150 ml) and mix on high speed (speed 2) for approximately 5 minutes or until the windowpane stage is reached.
05. Divide into portions of 750 g. Shape into balls.
06. Cover with plastic. Let rest for 10 minutes.
07. Divide into portions of 25 g.
08. Shape.
09. Place on pre-greased baking sheets.
10. Ferment in a fermentation chamber (32ºC) for approximately 1:30 h or until ready.
11. Bake at 180°C for approximately 17 minutes in a deck oven.
Tips
* Turbo Oven: 160°C for approximately 15 minutes.
- Spinach potato breads can be filled according to preference.
Yield
60 Units of 22 g
Equipment
Mixer , Oven , Blender , Refrigerator , Scale , Flat Baking Sheets , Container , Fermentation Chamber
Suggested shelf life
72 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 157 | % VD (*) |
| Carboidratos (g) | 25 | % VD (*) |
| Açúcares totais (g) | 3.2 | % VD (*) |
| Aç adicionados (g) | 2.5 | % VD (*) |
| Proteínas (g) | 3.2 | % VD (*) |
| Gorduras totais (g) | 4.9 | % VD (*) |
| Gorduras saturadas (g) | 2.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 281 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.