Dilled Potato Bread

Course : Breads
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


Nutritional Information:

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

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