Potato Bread Recipe

1 3/4 cups 3 tablespoons 3 tablespoons 1/4 cup 1 teaspoon 5 1/2 cups 3 tablespoons 1 package

milk granulated sugar butter warm water salt all purpose flour instant potato flakes yeast

Oven Temp: 375° Recipe Cooking Time: 45 minutes Pan Type: 2 1/2 quart casserole pan

Potato Bread Directions Preheat Oven. In a saucepan combine the milk, sugar, butter, water and salt, then heat until warm (120°). Add 2 cups of the flour, potato flakes and yeast into large mixing bowl. Stir to blend. Add the milk mixture and mix with an electric mixer for 2 minutes. Use a spoon to mix in the remaining flour until bread dough is easy to handle. On a lightly floured surface, knead the potato bread dough until smooth and elastic. Oil a large bowl and place the dough into the bowl turning upside down once to coat both sides. Cover with a clean cloth and let potato bread dough rise in a warm place until doubled in bulk. Punch down dough. Spray the pan with nonstick pan spray. Place bread dough in a prepared pan. Cover and let rise until doubled in bulk. Bake your potato bread in a hot oven for the allotted time or until golden brown. Recipe Serves: 12

Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!