Virtual Sefer Potato Breads

When you drain the potato water prior to mashing the potatoe , save it in a jar in the refrigerator. You can use the leftover mashed potatoes as well. (Be sure to check the potato water each time before you use it if you savei t in the refrigerator, because it spoils easily.) If you really must use instant potatoes, substitute 2 tablespoons of instant potato flakes for the real thing and use tapwater. See the variations below before mixing.
1lb loaf:
2 1/4 C all purpose flour
7/8 C potato water
1 T sugar
1 tsp salt
2 T mashed potatoes
1 T butter
1 1/4 tsp yeast
1/2 tsp nutmeg *
1 1/2 loaf:
3 C all purpose flour
1 1/8 C potato water
1 1/2 T sugar
1 1/2 tsp salt
1/4 C mashed potatoes
2 T butter
1 1/2 tsp yeast
1/2 tsp nutmeg*
2lb loaf:
4 C all purpose flour
1 1/2 C potato water
2 T sugar
2 tsp salt
1/2 C mahed potatoes
3 T butter
2 tsp yeast
1/2 nutmeg*
* The nutmeg is optional,; especially recommended if you're using the potato flakes.
Load all the ingredients and bake on the rapid or regular cycle.
Variations to Potato Bread
a) For Whole Wheat Potato Bread, substitute 1/4 to /12 of whole wheat flour for the equal amount of the all purpose flour and an equal amount of honey for the sugar.
b)For Richer Potato Bread, add 2 tablespoons of soy flour and 1 tablespoon of wheat germ; this will increase its protein and vitamin content
c)For Garlic Potato Bread, add 1 clove pressed garlic, and substitute olive oil for the butter.
d)For Ham and Potato Mustard Bread, add 2 tablespoons Dijon-style mustard, or 1 1/2 tablespoons Dijon mustard and 1/2 tablespoon coarse ground mustard; a good 1/2 teaspoon of fresh ground black pepper; and some dried chopped onion; then the ham bits you have lying around in the refrigerator. A dandy bread to have with tomato soup. This is great for the meal in the loaf crowd.'
Hope I didn't make too many typos.
I usually make the 1 1/2 lb loaf in my 2 lb machine.

Shared by Kandi