Dilled Potato Bread Abm
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Breads | 24 | Servings | |
INGREDIENTS
| 1/2 | T | Yeast |
| 3 | c | Bread flour |
| 3 | T | Wheat germ |
| 3 | T | Powdered milk |
| 1 1/2 | T | Sugar |
| 1/2 | T | Dill seed |
| 2 | t | Salt |
| 1 1/2 | T | Oil |
| 1 | Eggs | |
| 1 1/4 | c | Water |
INSTRUCTIONS
Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start. In hot & humid weather, use 1/8 c less water. Leftover or just cooked and mashed potatoes give this bread a soft texture and tangy, almost sourdough taste. The loaf is very good with pot roast or roast beef, meat loaf, vegetable soups, and chowders. Tested in DAK R2D2. Sylvia's comments: MM typos by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes
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Nutrition (calculated from recipe ingredients)
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Calories: 81
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 7.9mg
Sodium: 198.6mg
Potassium: 34.9mg
Carbohydrates: 14g
Fiber: <1g
Sugar: <1g
Protein: 2.7g