Yield: 1 loaf
|1 small||Potato, peeled and halved|
|2 tablespoons||Vegetable oil|
|2 tablespoons||Granulated sugar|
|3 cups||All-purpose flour|
|1½ teaspoon||Quick-rising yeast|
In saucepan of boiling salted water, cook potato for 10-15 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.
From large (1-1/2lb to 2lb) bread machine, remove baking pan. Add to pan (in order) cooking water, oil, sugar, salt, mashed potatoes and flour.
Sprinkle with yeast, 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.
Because yeast thrives on starch, adding mashed potatoes to this loaf creates an airy, even-textured bread. Ideally suited for hearty sandwiches and toasts beautifully.
Source: Canadian Living magazine [Mar 95] Recipes from Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@... Submitted By "PAUL A. MEADOWS" <AG441@...> On FRI, 26 JAN 1996 002007 -0400