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Add a photoServings: 12
Ingredients
- 1/4 c. tepid lowfat milk
- 1 1/4 c. tepid water
- 2 pkt active dry yeast
- 8 c. flour
- 2 tsp salt
- 4 med potatoes, boiled, peeled mashed (about 2 c.)
Directions
- Mix the lowfat milk and water together in a bowl. In a separate bowl, mix the yeast with 1/2 c. of the tepid lowfat milk and water mix. Set aside.
- In a large bowl, sift flour and salt together. Rub the mashed potatoes into the flour, as if rubbing in fat, to make a smooth mix. Add in more flour if needed. Work in the yeast mix and the rest of the liquid. Knead thoroughly; let dough rise till doubled in bulk, about 2 hrs.
- Punch down the dough, knead it lightly, lay it on a floured baking sheet and shape it into a round or possibly oval loaf. Cover the loaf with a damp cloth and let it rise for about 30 min, or possibly till it has increased in bulk by half.
- Bake loaf in a preheated 425 degree oven for about 45 min or possibly till the crust is light brown.
- Makes 25 slices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 12 servings | |
| Calories 348 | |
| Calories from Fat 8 | 2% |
| Total Fat 0.92g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 393mg | 16% |
| Potassium 337mg | 10% |
| Total Carbs 73.34g | 20% |
| Dietary Fiber 3.7g | 12% |
| Sugars 0.64g | 0% |
| Protein 10.13g | 16% |
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