Old World Potato Bread
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
3/4 cup mashed boiled potato — at room temperature
3 tablespoons sugar
2 packages Fleischmann’s® Active Dry or Rapid Rise
Yeast
2 teaspoons salt
1 1/2 cups water (reserved from boiling potatoes or
tap water)
3 tablespoons butter or margarine — cut up
1 cup whole wheat flour
Additional all-purpose flour
In large bowl, combine 1 1/2 cups flour, potato, sugar, undissolved yeast
and salt. Heat water and butter until very warm (120ş to 130şF). Gradually
add to dry ingredients; beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Beat 2 minutes at high speed, scraping bowl
occasionally. With spoon, stir in whole wheat flour and enough remaining
all-purpose flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 6 to 8
minutes. Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place until doubled in size, about 30 to 45 minutes. (For
Rapid Rise Yeast, cover kneaded dough; let rest 10 minutes.)
Punch down dough; divide in half. Roll each to 12 × 8-inch oval. Beginning
at short end of each, roll up tightly. Pinch seams and ends to seal. Place
on greased large baking sheet. Flatten slightly. Cover; let rise in warm,
draft-free place until doubled in size, about 20 to 40 minutes.
With sharp knife, cut 3 slashes (1/4 inch deep) on top of each loaf; dust
with flour. Bake at 400şF for 25 to 30 minutes or until done. Remove from
pan; cool on wire rack. Makes 2 loaves.
Yield:
“2 Loaves”
Per serving: 128 Calories (kcal); 2g Total Fat; (13% calories from fat); 3g Protein; 24g Carbohydrate; 4mg Cholesterol; 209mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : * To use instant potatoes: In small saucepan, combine 1/2 cup
water and 3 tablespoons milk; bring to a boil. Remove from heat;
stir in 1/2 cup instant potato flakes or buds. Cool to room
temperature.
Comments
Got something to say?