Potato Kugel Bread
Yield
6 servingsPrep
15 minCook
30 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
potatoes
mashed |
|
| ¾ | cup |
water
reserved from cooking the potatos |
|
| 2 ¼ | tablespoons |
vegetable oil
|
|
| ¾ | teaspoon |
salt
|
|
| 1 | tablespoon |
sugar
|
|
| 3 | cups |
bread flour
|
|
| 1 ½ | teaspoons |
yeast, active dry
|
|
| 2 | teaspoons |
wheat germ
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
potatoes
mashed |
|
| 177 | ml |
water
reserved from cooking the potatos |
|
| 34 | ml |
vegetable oil
|
|
| 3.8 | ml |
salt
|
|
| 15 | ml |
sugar
|
|
| 7.1E+2 | ml |
bread flour
|
|
| 7.5 | ml |
yeast, active dry
|
|
| 1E+1 | ml |
wheat germ
|
|
Directions
Mashed Potatoes = Use boiled or instant, but add minced onion, parmesan cheese and horseradish.
The dough is very liquid and the bread will not rise very high but it makes a chewy bread similar in texture to a knish or a potato kugel.
Mix all ingredients together and bake in oven at 350℉ (180℃) for half an hour or until loaf is golden brown on the outside.
