Potato Bread
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
large |
potato -- peeled and cubed |
|
1 1/2 |
cups |
water |
|
2 |
packages |
yeast |
|
6 1/2 |
cups |
all-purpose flour |
|
1/2 |
cup |
light sour cream |
|
2 |
tablespoons |
sugar |
|
1/4 |
teaspoon |
honey |
|
2 |
tablespoons |
unsalted butter -- melted |
|
1 |
teaspoon |
salt |
|
1/4 |
cup |
2% milk |
|
vegetable cooking spray |
||
|
1 |
tablespoon |
unsalted butter -- melted |
|
Boil potatoes until tender. Drain reserving 1/2 cup of the water. Mash with milk and set aside. Let cool. In a large bowl put 1/2 cup of the warm potato water. Add yeast and let proof. Add potatoes, sugar, sour cream, 2 tablespoons of butter, salt, and honey. Mix well. Add flour until a stiff dough forms. Turn out onto a floured bowl and knead until smooth and elastic. You can also knead in a stand mixer. Place dough in a greased bowl turning to have greased side up. Cover and let rise in a warm place until doubled. Punch down and divide into 2 pieces. Shape into a loaf and place in a 8x4x2 inch greased pan. Cover and let rise until doubled. Heat oven to 375°F. Brush loaves with butter and bake for 40 to 45 minutes or until golden brown. Makes 24 servings |
Per Serving: 149 Calories; 2g Fat (11.9% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 93mg Sodium. Exchanges: 2 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. |