Potato mixture: In a small saucepan combine water and potato. Bring to boiling; reduce heat. Cook, covered, 8 to 9 minutes or until potato is very tender. Do not drain; cool. Mash potato in the water. Measure potato mixture. Add cour cream and enough milk to make 1 cup (1 1/3 cups for 1 1/2 loaf.) Dough: Add potato mixture and dough ingredients to bread machine pan in the order suggested by manufacturer, treating potato mixture as a liquid. Recommended cycle: Basic/ white bread cycle; medium/ normal color setting To save time: Use instant potato flakes instead of fresh potato. Use 1/4 cup for 1 pound loaf (1/3 cup for 1 1/2 pound loaf). Place flakes in a 2 cup measure and add 1/4 cup (1/3 cup) sour cream and enough water to equal 1 cup (1 1/3 cup.) >From: HS.Roch811sd@xerox.com (Heather) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Fleischmanns bread machine cookbook NOTES : This recipe comes from a Fleischmanns breadmaker cookbook. I have
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|Serving Size: 1 Serving (75g)|
|Recipe Makes: 1 Servings|
|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 %|
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