Two Seed Potato Bread

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* Exported from MasterCook *

 

Two-Seed Potato Bread

 

Recipe By : Cooking Light, Jan-Feb 2000

Serving Size : 12 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups whole wheat flour

1 1/2 cups bread flour -- divided

2 cups water

3/4 cup diced peeled baking potato

1 package dry yeast -- (about 2 1/4 teas.)

3 tablespoons honey

1 tablespoon vegetable oil

1 teaspoon salt

Cooking spray

1 large egg white

1 tablespoon unsalted pumpkinseed kernels

1 tablespoon sunflower seed kernels

 

1. Lightly spoon flours into dry measuring cups; level with a knife. Combine

water and potato in a saucepan; bring to a boil. Cook for 15 minutes or until

tender. Place mixture in a blender; process until smooth. Reserve 1 1/2 cups

potato liquid; discard the remaining potato liquid. Cool the potato liquid to

warm (100° to 110°). Combine 1 cup bread flour; potato liquid, and yeast in a

large bowl. Cover and let stand at room temperature 1 hour.

 

2. Ad whole-wheat flour, honey, oil, and salt to yeast mixture. Knead until

smooth and elastic (about 5 minutes); add enough of remaining bread flour, 1

tablespoon at a time, to prevent the dough from sticking to hands (the dough

will feel tacky). Place dough into a 9 x 5-inch loaf pan coated with cooking

spray. Cover and let rise 30 minutes or until doubled in size. (Press 2

fingers into dough. If indentation remains, the dough has risen enough).

 

3. Preheat oven to 375°.

 

4. Uncover dough; brush egg white over loaf. Sprinkle dough with pumpkinseed

ans sunflower-seed kernels. Bake at 375° for 30 minutes or until loaf sounds

hollow when tapped. Remove from pan; cool on a wire rack. Yield: 1 loaf, 12

servings (servings size: 1 slice).

 

Calories 175 (13% from fat); Fat 2.6g (sat 0.4g, mono 0.6g, poly 1.2g); Protein

5.9g, Carb 33.5g; Fiber 2.9g;; Chol 0mg; Iron 1.9mg; Sodium 202mg; Calc 12mg

 

KES 03/30/00

 

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