MENU
 
 
 
 

  • Potato-Caraway Loaf

    1 vote
    Potato-Caraway Loaf
    Prep: 3 hours Cook: 35 min Servings: 32
    by Robyn Savoie
    269 recipes
    >
    Leftover mashed potatoes? Here's a great bread to use it up. Since I don't like the texture of caraway seed in my bread. I'll grind it in my coffee grinder. If you prefer, use the whole seed.

    Ingredients

    • 1 Pkg. Active Dry Yeast
    • 1/2 Cup Warm Water (105° - 110°F)
    • 1 Cup Mashed Fresh Potato
    • 1 Cup Plain Non-Fat Yogurt, Strained
    • 2 Large Egg Whites, Lightly Beaten
    • 1 Tsp. Caraway Seed, Ground
    • 1/4 Tsp. Salt
    • 3 - 3 1/2 Cups All Purpose Flour

    Directions

    1. Dissolve yeast in warm water in large bowl. Stir in remaining ingredients except flour and cornmeal. Stir in enough flour, 1 cup at a time, to make dough easy to handle.
    2. Turn dough onto lightly floured surface; gently roll in flour to coat. Knead 10 - 12 minutes or until smooth and elastic. Spray large bowl with non-stick cooking spray. Place dough in bowl and turn to grease sides up. Cover and let rise in warm place 1 - 1 hour 30 minutes or until dough doubles. * Dough is ready if indentation remains when touched.
    3. Spray 2 loaf pans 9 x 5 x 3-Inches or 8.5 x 4.5 x 2.5-Inches, with non-stick cooking spray; sprinkle lightly with cornmeal. Punch down dough, and divide in half. Place in pan; pat and smooth with floured hands. Cover and let rise in warm place about 30 minutes or until doubled.
    4. Heat oven to 375°F. Bake about 35 minutes or until golden brown and loaves sound hollow when tapped. Remove from pans. Cool on wire rack.
    5. Yield: 2 Loaves

    Similar Recipes

    Leave a review or comment