Potato Bread
Browse the recipe Potato Bread
Potato Bread
YIELD Makes 12 or 16 servings
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INGREDIENTS
| 1-1/2-Pound Loaf | |
| 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 |
| 2-Pound Loaf | |
| 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:
Bread Machine Directions
- Measuring carefully, place all ingredients in bread machine pan in order specified by owner's manual.
- 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.
This recipe appears in:
Yeast & Bread Machine
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 |