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Name: Potato Bread 3
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 ts Salt; 1 1/2 tsp; 1 1/2 ts Active dry yeast; 2 1/4 tsp.; 2 ts Snipped fresh chives; 3 tsp.; 1/2 ts Caraway seed (OPTIONAL); 3/4; 1 ts Lemon juice; 1 tsp.; 2 c Bread flour; 3 c.; 4 ts Butter or margarine; 2 tbls; 2 c Capacity; 3-Cup Capacity; 2 ts Sugar; 1 tbls.; 2 tb Nonfat dry milk; 3 tbls; 1/2 c Plain mashed potatoes (see; 1/2 c Plus 2 tsp reserved potato

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INGREDIENTS

1 ts Salt; 1 1/2 tsp
1 1/2 ts Active dry yeast; 2 1/4 tsp.
2 ts Snipped fresh chives; 3 tsp.
1/2 ts Caraway seed (OPTIONAL); 3/4
1 ts Lemon juice; 1 tsp.
2 c Bread flour; 3 c.
4 ts Butter or margarine; 2 tbls
2 c Capacity; 3-Cup Capacity
2 ts Sugar; 1 tbls.
2 tb Nonfat dry milk; 3 tbls
1/2 c Plain mashed potatoes (see
1/2 c Plus 2 tsp reserved potato

Servings

INSTRUCTIONS

All ingredients must be at room temperature. Add ingredients in order specified by your machines manufacturer. Set bread machine on the basic/standard setting, select medium or normal baking cycle. DO NOT PROGRAM TO START AT A LATER TIME-CONTAINS INGREDIENTS THAT CAN ABSORB THE WATER PRIOR TO THE START OF THE BREAD MAKING PROCESS!! MASHED POTATOES To make mashed potatoes for 2-cup-capacity recipe, peel and quarter a medium 4-oz red potato. Boil until tender in unsalted water. Drain, reserving water. Mash potato with fork until smooth. Cool to room temerature before using. For 3-cup-capacity recipe: peel and quarter a large 6 oz red potato, follow same procedure. Recipe By : The Ultimate Bread Machine Cookbook Posted to MC-Recipe Digest V1 #304 Date: Fri, 15 Nov 1996 11:06:38 -0800 (PST) From: Hoppie NOTES : Potato Bread was very popular on the prairie. At times potatoes were used to stretch a meager amount of flour to produce larger quantities of bread. They also game it a rich, soft texture and thin, crisp crust. For variation, try adding either caraway seeds or snipped fresh chives. ALLOW AT LEAST ONE HOUR BEFORE MAKING THIS BREAD TO PREPARE THE MASHED POTATOES.

NOTES

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Potato Bread 3

1 ts Salt; 1 1/2 tsp
1 1/2 ts Active dry yeast; 2 1/4 tsp.
2 ts Snipped fresh chives; 3 tsp.
1/2 ts Caraway seed (OPTIONAL); 3/4
1 ts Lemon juice; 1 tsp.
2 c Bread flour; 3 c.
4 ts Butter or margarine; 2 tbls
2 c Capacity; 3-Cup Capacity
2 ts Sugar; 1 tbls.
2 tb Nonfat dry milk; 3 tbls
1/2 c Plain mashed potatoes (see
1/2 c Plus 2 tsp reserved potato

All ingredients must be at room temperature. Add ingredients in order  specified by your machines manufacturer. Set bread machine on the  basic/standard setting, select medium or normal baking cycle. DO NOT  PROGRAM TO START AT A LATER TIME-CONTAINS INGREDIENTS THAT CAN ABSORB THE  WATER PRIOR TO THE START OF THE BREAD MAKING PROCESS!!                                                            MASHED POTATOES  To make mashed potatoes for 2-cup-capacity recipe, peel and quarter a  medium 4-oz red potato. Boil until tender in unsalted water. Drain,  reserving water. Mash potato with fork until smooth. Cool to room  temerature before using.    For 3-cup-capacity recipe: peel and quarter a large 6 oz red potato, follow  same procedure.  Recipe By     : The Ultimate Bread Machine Cookbook    Posted to MC-Recipe Digest V1 #304    Date: Fri, 15 Nov 1996 11:06:38 -0800 (PST)    From: Hoppie <steveh@ccnet.com>    NOTES : Potato Bread was very popular on the prairie. At times potatoes  were used to stretch a meager amount of flour to produce larger quantities  of bread. They also game it a rich, soft texture and thin, crisp crust.    For variation, try adding either caraway seeds or snipped fresh chives.    ALLOW AT LEAST ONE HOUR BEFORE MAKING THIS BREAD TO PREPARE THE MASHED  POTATOES.

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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