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Parsley Potato “Cheese” Bread (Lactose Free)
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
15 servings
Liliana Regina
@liliana- Ingredients
- Recipe
- Sour Sprinkle240 g
- Sweet Sprinkle180 g
- Olive Oil120 ml
- Mashed Potato Parsley (also known as Mandioquinha or Baroa Potato)500 g
- Water150 ml
- Chia Seeds2 tablespoon
- Oregano to taste
- Turmeric (Turmeric) to taste
- In a large bowl, mix the sour flour, sweet flour, salt, oregano and olive oil, forming a homogeneous crumb. Add the parsley mashed potato, chia and saffron. Mix well. Finally, add the water, little by little, until you reach a consistency that is easy to mold. Knead with your hands until you get a homogeneous mass. Roll the buns to the size you want. You can bake them right away or freeze them. If you want to bake, arrange them in a shape, leaving a space of 3 cm between them. Bake in a preheated oven at 180 degrees for 20 minutes. I freeze the raw rolls and bake them in the Airfryer at 180 degrees for 15 minutes. Yield: 30 units.
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