|1 small||Potato, peeled and halved|
|3 tablespoons||Vegetable oil|
|2 tablespoons||Granulated sugar|
|3 cups||All-purpose flour|
|1½ teaspoon||Quick-rising dry yeast (or 1 1/4 tsp. bread machine yeast)|
In saucepan of boiling salted water, cook potato for 10 to 15 minutes or until tender; drain, reserving ¾ cup cooking water. Mash potato well to make ½ cup. Let potato and cooking liquid cool to room temperature.
Remove baking pan from large ( 1½ to 2 lb.) bread machine. Add to pan (in order) cooking water, oil, sugar, salt, mashed potato and flour. Sprinkle yeast over top, making sure yeast does not touch water mixture.
According to manufacturer's instructions, choose cycle appropriate to nonsweet-or nonfresh-milk bread. When baked, immediately remove pan from machine; shake loaf from pan. Let cool completely on rack. Makes 1 loaf from pan, 12 slices. Typed in MMFormat by cjhartlin@...
Source: The Canadian Living 20th Anniversary Cookbook.
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