Yield: 16 Servings
|1 medium||Baking potato, peeled and cut into 1-1/2-inch pieces|
|1 cup||Skim milk|
|1 pack||Dry yeast|
|3¾ cup||Bread flour, divided|
|2 tablespoons||Margarine, softened|
|1||Egg, lightly beaten|
|Vegetable cooking spray|
Directions: Place potato in a small saucepan; cover with water, and bring to a boil.
Reduce heat, and simmer, uncovered, 15 minutes or until very tender; drain. Press potato through a sieve into a bowl. Set aside ½ cup potato, and discard remaining potato.
Heat milk over medium-high heat in a heavy saucepan to 180 deg or until tiny bubbles form around edge. (Do not boil.) Remove from heat; let cool until very warm (120-130 degrees).
Combine yeast, 1 cup flour, sugar, and salt in a large bowl; stir well. Add ½ cup potato, very warm milk, margarine, and egg; beat at medium speed of an electric mixer until smooth. Add 1 cup flour; beat until smooth. Stir in 1-¼ cups flour to form a soft dough. Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk.
Punch dough down, and turn dough out onto a lightly floured surface; knead lightly 4 or 5 times. Divide dough in half; cut each half into 8 equal portions, shaping each piece into a ball with lightly floured hands. (Cover remaining dough while working to prevent it from drying out.) Place balls 3 inches apart on baking sheets coated with cooking spray. Cover and let rise in a warm place (85 degrees), free from drafts, 25 minutes or until doubled in bulk.
Uncover dough. Bake at 325 degrees for 23 minutes or until lightly browned.
Nutritional Info: CALORIES 155 (15% from fat); PROTEIN 5.2g; FAT 2.5g (SAT 0.5g, MONO 0.8g, POLY 0.8g); CARB 27.5g; FIBER 0.2g; CHOL 14mg; IRON 1.6mg; SODIUM 140mg; CALCIUM 27mg