Favorite Potato Bread
Yield
1 servingsPrep
60 minCook
60 minReady
120 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
yeast, active dry
|
|
| ¼ | cup |
water
warm |
|
| 6 | cups |
whole-wheat flour
|
|
| 2 | teaspoons |
salt
|
|
| 1 | each |
eggs
|
|
| 1 | cup |
mashed potatoes
up to 1 1/2 cups |
|
| 1 | cup |
potatoes
water, hot |
|
| 2 | tablespoons |
honey
|
|
| 2 | tablespoons |
vegetable oil
|
|
| ¼ | teaspoon |
baking soda
|
|
| 1 | cup |
yogurt
plain or buttermilk |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
yeast, active dry
|
|
| 59 | ml |
water
warm |
|
| 1.4 | l |
whole-wheat flour
|
|
| 1E+1 | ml |
salt
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
mashed potatoes
up to 1 1/2 cups |
|
| 237 | ml |
potatoes
water, hot |
|
| 3E+1 | ml |
honey
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 1.3 | ml |
baking soda
|
|
| 237 | ml |
yogurt
plain or buttermilk |
|
Directions
Dissolve yeast in warm water.
Combine flour and salt; make a well in the center of the mixture.
Blend together egg, mashed potatoes, potato water, honey and oil.
Combine baking soda and yogurt or buttermik; add to egg mixture.
Pour mixture into well of flour and salt; blend thoroughly.
Turn onto lightly floured surface and knead 10 minutes.
Cover and let rise 1½ to 2 hours, until a ½-inch hole in dough made with a wet fingertip remains.
If the hole fills in slightly, give the dough more time to rise.
Deflate gently.
Let rest 10 minutes. Shape into loaves and let rise until almost doubles, about 45 minutes.
Bake at 350℉ (180℃) for approximately 1 hour.
