Potato protein is a commonly used ingredient in confectionery and bakery to improve the consistency, taste and structure of baked goods.
It is obtained from potato flour and is presented in powder form.
Potato protein is rich in protein and low in fat and carbohydrates.
One of the main advantages of using potato protein in baking is that it can improve the texture of baked goods.
Potato protein has a high water-binding capacity, which can help keep baked goods moist and prevent them from drying out.
In addition, potato protein can provide structure and firmness to baked goods, making them easier to cut and handle.
Another advantage of using potato protein in baking is that it can improve the taste of baked goods.
Potato protein has a mild, fruity taste that can complement the flavour of many baked goods, such as breads and cakes.
In addition, potato protein can help balance the taste of baked goods by reducing the need for sugar and other sweeteners.
In a large bowl, mix the flour, potato protein, salt and baking powder.
Add the milk and melted butter and stir well to mix. The dough should be soft and smooth.
Place the dough in a greased loaf tin and bake in a preheated oven at 180°C for 45-50 minutes, or until the bread is golden brown and sounds hollow when tapped.
Remove the bread from the oven and leave to cool in the tin for a few minutes. Then remove the bread from the tin and leave to cool completely on a wire rack.
Serve the bread warm, buttered or with your favourite topping.
The potato protein bread will keep fresh for a few days at room temperature or you can freeze it for later use.
If you want the bread to have a crispy crust, you can sprinkle the surface with a little water before baking.
You can also add seeds, nuts or spices to the dough before baking to vary the taste of the bread.