Dilled Potato Bread

Course : Breads
Serves: 24
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

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

 

Nutritional Information:

84 Calories (kcal); 2g Total Fat; (18% calories from fat); 3g Protein; 14g Carbohydrate; 9mg Cholesterol; 185mg Sodium


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Breads Recipes