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POTATO BREAD




Source of Recipe


Marla
POTATO BREAD

Yield: 2 loaves (16 servings each loaf)
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Info: http://diabeticgourmet.com/book_archive/details/22.shtml

INGREDIENTS

- 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 to 6-1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon salt
- Fat-free milk

DIRECTIONS

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; mix
in enough remaining 1 cup all-purpose flour to make smooth dough.

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.

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.

Brush tops of loaves with milk. Bake at 375 degrees until
loaves are golden and sound hollow when tapped, about
45 minutes. Remove from pans and cool on wire racks.

Nutritional Information Per Serving (1 slice):
Calories: 121, Fat: 1.7 g, Cholesterol: 13.4 mg,
Sodium: 103 mg, Protein: 3.6 g, Carbohydrate: 22.7 g
Diabetic Exchanges: 1-1/2 Bread, 1/2 Fat