Bread Machine Potato Bread (2# loaf)

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 133.7
  • Total Fat: 1.5 g
  • Cholesterol: 3.0 mg
  • Sodium: 15.2 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 1.9 g
  • Protein: 4.0 g

View full nutritional breakdown of Bread Machine Potato Bread (2# loaf) calories by ingredient


Introduction

Option I - 2# loaf -- 13 x 4 sandwich loaf
Option II - 1 - 9 x 4 loaf + 8 x 8 pan of sticky cinnamon rolls (4) or 12 cinnamon rolls/buns Option I - 2# loaf -- 13 x 4 sandwich loaf
Option II - 1 - 9 x 4 loaf + 8 x 8 pan of sticky cinnamon rolls (4) or 12 cinnamon rolls/buns
Number of Servings: 20

Ingredients

    16-21 oz warm water/potato water
    2 T butter, salted
    1/4 C honey
    3 T dry milk
    1 1/2 tsp. Kosher salt
    4 C white bread flour
    3/4 C potato flakes
    1/4 C flax seed meal
    2 T psyllium powder
    2 tsp bread machine yeast

Tips

Nutrition info for Option II not included.
Option II - Divide dough - 30 oz. shape into loaf
15 oz. cinnamon rolls
Filling: 1/2 tsp cinnamon, 2 tsp sugar.
Topping: 2 T brown sugar, 2 T melted butter, 4 tsp. dk. corn syrup.
1. Prepare 8 x 8 pan by melting topping butter in pan - sprinkle with brown sugar - stir in corn syrup & set aside.
2. Remove dough from bread machine - knead 30 times on lightly oiled surface - divide 15 oz dough - roll 5" x 10" - sprinkle with filling - roll & seal dough - cut into 4 cinnamon rolls - then place carefully into prepared 8 x 8 pan - cover with plastic and let rise in warm place 30-60 min. until double - Bake in pre-heated 375 F oven for 25 min.
3. Form remaining dough into loaf - place into 9 x 4 loaf pan to rise - 30-90 min until 1" above top of 4" pan - Bake in pre-heated 375 F oven 25-30 min. - remove to wire rack to cool.


Directions

1. Measure ingredients into bread pan. Choose dough cycle -- remove from bread pan.
2. Knead 30 times on lightly oiled surface - form loaf - place in oiled pan - let rise 30-90 minutes in warm dry place until one inch above top of 4" pan.
3. Place in pre-heated 375 F oven. Bake 25 minutes.
4. Remove from oven - cool 10 min in baking pan on wire rack - remove loaf from pan and cool completely on side on wire rack.
5. Store in air tight container at room temp.


Serving Size: Makes 1 - 4" x 13" loaf or 20 servings

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