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Italian Cheese-Potato Bread

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Submitted by twink

YIELD

1 loaf

PREP

10 min

COOK

50 min

READY

60 min

Ingredients

2 ½ 13
TEASPOONS ML YEAST, ACTIVE DRY
3 7.1E+2
CUPS ML ALL-PURPOSE FLOUR
1 5
TEASPOON ML SUGAR
1 5
TEASPOON ML SALT
⅔ 158
CUP ML POTATOES
mashed
1 237
CUP ML MONTEREY JACK CHEESE *
2 2
LARGE LARGE EGGS
⅓ 79
CUP ML MILK
warmed
2 1E+1
TEASPOONS ML OREGANO
dried

Directions

Place all ingredients in breadmachine according to manufacturer’s instructions.

Bake on White Bread setting. Makes a dense loaf of very flavorful bread.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 158g (5.6 oz)
Amount per Serving
Calories 410 9% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 107mg 36%
Sodium 637mg 27%
Total Carbohydrate 26g 26%
Dietary Fiber 4g 14%
Sugars g
Protein 29g
Vitamin A 4% • Vitamin C 2%
Calcium 6% • Iron 31%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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