Potato Bread with Amaranth – Alkaline

Make the potatoes as cooked, peeled potatoes, peel them and mash them with a potato masher in a wide bowl.

Melt the kuzu in the mineral water and mix well with all the other ingredients. Grease a shallow baking dish with butter and pour in the dough.

Bake at 160 °C in a convection oven for about 100 minutes. To keep the bread moist, place a baking dish with water on the bottom of the stove.

It tastes best if you cut it a day later.

To store it, put it in the refrigerator, where it will keep for 5-6 days.

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