|2 cups||Capacity; 3-Cup Capacity|
|1½ teaspoon||Active dry yeast; 2 1/4 tsp.|
|2 cups||Bread flour; 3 c.|
|1 teaspoon||Salt; 1 1/2 tsp|
|2 teaspoons||Sugar; 1 tbls.|
|2 tablespoons||Nonfat dry milk; 3 tbls|
|4 teaspoons||Butter or margarine; 2 tbls|
|½ teaspoon||Caraway seed (OPTIONAL); 3/4 tsp OR|
|2 teaspoons||Snipped fresh chives; 3 tsp.|
|½ cup||Plain mashed potatoes (see note below); 3/4 cup|
|½ cup||Plus 2 tsp reserved potato water; 3/4 cup + 1 tbls.|
|1 teaspoon||Lemon juice; 1 tsp.|
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@...>
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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