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Snacking Surprise Muffins
Learn how to make muffins that everyone loves and that don't take a PhD in Pastry Arts to prepare.
Potato Bread
Yield: Makes 12 or 16 servings
Ingredients:
1-1/3
cups water
1-1/2
tablespoons margarine or butter, softened
1-1/2
teaspoons salt
3
cups bread flour
1/2
cup mashed potato flakes
2
tablespoons sugar
2
tablespoons nonfat dry milk powder
1-1/2
teaspoons rapid-rise active dry yeast
1-3/4
cups water
2
tablespoons margarine or butter, softened
2
teaspoons salt
4
cups bread flour
3/4
cup mashed potato flakes
3
tablespoons sugar
3
tablespoons nonfat dry milk powder
2
teaspoons rapid-rise active dry yeast
Preparation:
1.
Measuring carefully, place all ingredients in bread machine pan in order specified by owner's manual.
2.
Program basic cycle and desired crust setting; press start. Remove baked bread from pan; cool on wire rack.
Serving Suggestion
Serve with a homemade herb butter. To make, combine 1/2 cup softened butter and 1 tablespoon of your favorite chopped fresh herbs in a small bowl.
Nutritional Information:
| Serving Size: 1 slice | |
| Fiber | 1 g |
| Carbohydrate | 32 g |
| Cholesterol | <1 mg |
| Saturated Fat | <1 g |
| Total Fat | 2 g |
| Calories from Fat | 11 % |
| Calories | 169 |
| Protein | 5 g |
| Sodium | 319 mg |
Dietary Exchange:
| Fat | 1/2 |
| Starch | 2 |
This recipe appears in:
Yeast & Bread Machine
