1,001 Low-Fat Veg: Potato Bread

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* Exported from MasterCook *

 

Potato Bread

 

Recipe By : 1,001 Low-Fat Vegetarian Recipes by Sue Spitler, page

Serving Size : 32 Preparation Time :0:00

Categories : Breads Potatoes

 

Amount Measure Ingredient -- Preparation Method

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1 package active dry yeast

1 1/2 cups warm water -- (110- 115 degrees)

2 tablespoons sugar

3 tablespoons margarine -- softened

2 eggs

1 cup mashed potatoes -- lukewarm

6 cups all-purpose flour -- up to 6 1/2 cups

1 cup whole wheat flour

1 teaspoon salt

Skim milk -- as, garnish

 

Breads made with mashed potatoes are very moist and retain their freshness

well. This dough can be conveniently made in advance and refrigerated up

to 5 days.

 

2 loaves (16 servings each)

 

1. Mix yeast and warm water in large bowl; let stand 5 minutes. Mix in

sugar, margarine, eggs, and mashed potatoes; mix in 5 1/2 cups all-purpose

flour, whole wheat flour and salt to make soft dough. Mix in enough

remaining 1 cup all-purpose flour to make smooth dough.

 

2. Knead dough on floured surface until smooth and elastic about 5

minutes. Place dough in greased bowl; let rise, covered, in warm place

until double in size, 1 to 1 1/2 hours. Punch down dough.

 

3. Divide dough into 2 equal pieces; shape into loaves and place in

greased 9x5-inch loaf pans. Let stand, loosely covered, until double in

size, about 45 minutes.

 

4. Brush tops of loaves with milk, if using. Bake at 375 degrees until

loaves are golden and sound hollow when tapped, about 45 minutes. Remove

from pans and cool on wire racks.

 

Per Serving: Calories: 121, % Calories from fat: 13, Fat (gm): 1.7,

Saturated fat (gm): 0.4, Sodium (mg): 103, Protein (gm): 3.6 Carbohydrate

(gm): 22. Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 1.5,

Meat: 0.0, Fat 0.5.

 

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