Recipe for Potato Bread 3 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
2 cup Capacity, 3-Cup Capacity
1/2 tsp Active dry yeast, 2 1/4 tsp.
2 cup Bread flour, 3 c.
1 tsp Salt, 1 1/2 tsp
2 tsp Sugar, 1 tbls.
2 tbl Nonfat dry milk, 3 tbls
4 tsp Butter or margarine, 2 tbls
1/2 tsp Caraway seed (OPTIONAL), 3/4 tsp OR
2 tsp Snipped fresh chives, 3 tsp.
1/2 cup Plain mashed potatoes (see note below), 3/4 cup
1/2 cup Plus 2 tsp reserved potato water, 3/4 cup + 1 tbls.
Instructions:
Instructions: All ingredients must be at room temperature. Add ingredients in order specified by your machines manufacturer. Set bread machine on the basic/standard setting, select medium or normal baking cycle. DO NOT PROGRAM TO START AT A LATER TIME-CONTAINS INGREDIENTS THAT CAN ABSORB THE WATER PRIOR TO THE START OF THE BREAD MAKING PROCESS!!

MASHED POTATOES
To make mashed potatoes for 2-cup-capacity recipe, peel and quarter a medium 4-oz red potato. Boil until tender in unsalted water. Drain, reserving water. Mash potato with fork until smooth. Cool to room temerature before using.

For 3-cup-capacity recipe: peel and quarter a large 6 oz red potato, follow same procedure.

NOTES : Potato Bread was very popular on the prairie. At times potatoes were used to stretch a meager amount of flour to produce larger quantities of bread. They also game it a rich, soft texture and thin, crisp crust.

For variation, try adding either caraway seeds or snipped fresh chives.

ALLOW AT LEAST ONE HOUR BEFORE MAKING THIS BREAD TO PREPARE THE MASHED POTATOES.

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