Use & Care Manual

33
GOLDEN POTATO BREAD
NOTE: For 1-lb. loaf recipe, please refer to page 103.
INGREDIENTS 1½-LB. 2-LB. 2½-LB.
Potato Cooking water
(80°F – 90°F)*
½ cup
+ 2 tbsp.
¾ cup 1 cup
Large eggs, at room
temperature
1 1 2
Mashed potatoes* ½ cup ¾ cup 1 cup
Unsalted butter,
cut in pieces
1½ tbsp. 2 tbsp. 3 tbsp.
Sugar 1 tsp. 1 tsp. 1½ tsp.
Dry skim milk powder 2 tbsp. 3 tbsp. ¼ cup.
Dried chives 2 tsp. 1 tbsp. 1½ tbsp.
Potato starch 1½ tbsp. 2 tbsp. 2½ tbsp.
Salt 1 tsp. 1½ tsp. 2 tsp.
Bread fl our 2½ cups 3 cups 3½ cups
Bread machine yeast ¾ tsp. 2 tsp. 2¼ tsp.
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid.
Plug unit into wall outlet.
3. Select SWEET. Choose loaf size and desired crust color.
Press the START button.
4. The complete signal will sound when bread is done.
5. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (Kneading paddle may remain in
bread. Remove paddle when bread has cooled.)
MAKES 1 LOAF
* Place peeled potatoes in saucepan of cold water. Bring to boil;
reduce heat and cook until fork tender; drain, reserving liquid. Mash
potatoes without any additions of salt, butter or milk. Cool water to
80°F to 90°F and allow mashed potatoes to stand covered at room
temperature for use.
SWEET
SWEET