Dilled Potato Bread

Course : Bread Machine
Serves: 24
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1/2 tablespoon Yeast
3 cups Bread flour
3 tablespoons Wheat germ
3 tablespoons Powdered milk
1 1/2 tablespoons Sugar
1/2 tablespoon Dill seed
2 teaspoons Salt
1 1/2 tablespoons Oil
1 large eggs
1 1/4 cups Water

Preparation / Directions:

Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start. In hot and humid weather, use 1/8 c less water. Leftover or just cooked and mashed potatoes give this bread a soft texture and tangy, almost sourdough taste. The loaf is very good with pot roast or roast beef, meat loaf, vegetable soups, and chowder

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