| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Basic, Breads |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Capacity; 3-Cup Capacity |
| 1 1/2 |
ts |
Active dry yeast; 2 1/4 tsp. |
| 2 |
c |
Bread flour; 3 c. |
| 1 |
ts |
Salt; 1 1/2 tsp |
| 2 |
ts |
Sugar; 1 tbls. |
| 2 |
tb |
Nonfat dry milk; 3 tbls |
| 4 |
ts |
Butter or margarine; 2 tbls |
| 1/2 |
ts |
Caraway seed (OPTIONAL); 3/4 tsp OR |
| 2 |
ts |
Snipped fresh chives; 3 tsp. |
| 1/2 |
c |
Plain mashed potatoes (see note below); 3/4 cup |
| 1/2 |
c |
Plus 2 tsp reserved potato water; 3/4 cup + 1 tbls. |
| 1 |
ts |
Lemon juice; 1 tsp. |
|
|
|
|
|
MASHED POTATOES |
INSTRUCTIONS
All ingredients must be at room temperature. Add ingredients in order
specified by your machine's 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!!
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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