Title: Irish Potato Bread #2
Categories: Breadmaker
Yield: 1 Loaf
| DEBBIE CARSON |
| 1 1/2 LB. LOAF |
| 5/8 | c | Milk |
| 1/4 | c | Potato water* for Welbilt/ Dak ad 2 tbsp. more water |
| 3 | c | All-purpose flour |
| 1/3 | c | Plain mashed potatoes, at room temperature |
| 1 1/2 | ts | Salt |
| 1 1/2 | tb | Butter or margarine |
| 1 1/2 | tb | Sugar |
| 1 1/2 | ts | Red Star active dry yeast - for 1 1/2 lb. Panasonic/ Nationa |
| URSULA R. TAYLOR |
| 1 LB. LOAF |
| 3/8 | c | Milk |
| 1/4 | c | Potato water* - for Welbilt machine add 1 tbsp. more water |
| 2 | c | All-purpose flour |
| 1/4 | c | Plain mashed potato, at room temperature |
| 1 | ts | Salt |
| 1 | tb | Butter or margarine |
| 1 | tb | Sugar |
| 1 1/2 | ts | Red Star active dry yeast |
| | | *The water in which you cooked the potato |
SOURCE: Bread Machine Magic by Linda Rehberg & Lois Conway, copyright
1992, ISBN #0-312-06914-6 (paperback original). Courtesy, Debbie Carlson,
Cooking Echo, MM by Cathy Svitek on the 1 1/2 lb. loaf. 1 lb. loaf added
and corrections made by Ursula R. Taylor.
Place the ingredients in the bread pan, insert it into the bread machine,
select a light crust setting and press "start".
After cooking remove bread from pan and place on cake rack to cool. Allow
to cool 1 hour before slicing.