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Stove-Top Potato Bread

Stove-Top Potato Bread

Yield: 6 Servings
Approximate nutritional analysis per serving: Calories, 303; Cholesterol, 58 mg.; Sodium, 542 mg.; Protein, 8 g. ; Carbohydrate, 47 g.; Fat, 9 g.


1 lb. Idaho Potatoes
4 tbsp. butter, divided
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 egg
Optional 1/4 cup chopped parsley


Peel and dice potatoes. Place in a medium saucepan, cover with water and add salt. Bring to a boiling and cook until crisp-tender, about 4 minutes; drain and cool. Melt 2 teaspoons of butter in a 10-inch heavy skillet; add potatoes and set aside.
In a medium mixing bowl, mix dry ingredients and parsley, if desired. Cut in remaining butter with a pastry blender or fork until the mixture resembles crumbs.
In a cup, whisk together the buttermilk and egg. Add buttermilk mixture to dry ingredients and stir well to combine.
With floured hands, divide dough into thirds. Mix one third into potatoes, pressing into pan. On a lightly floured board, shape remaining dough into a patty to fit in skillet. Press dough patty onto potato mixture. Using a knife, mark top of dough into six wedges similar to pie slices, being careful not to cut all the way through the dough.
Cover skillet tightly and cook over medium heat about 18 minutes or until dough is firm. In the meantime, preheat broiler.
Remove skillet lid and brown bread, uncovered, under the broiler for 2-3 minutes until golden. Serve immediately.

White Bread

Yield: Makes 2 loaves


1 cup milk
3 tablespoons sugar
2 teaspoons salt
3 tablespoons margarine or shortening
3/4 cup Instant Mashed Idaho Potatoes (dry flakes)
2 packages active dry or cake yeast
1 cup warm water (110° F-115° F)
5 1/2 cups unsifted flour

Scald milk; stir in sugar, salt, margarine and potato flakes. Cool to lukewarm. In a large mixing bowl dissolve yeast in warm water. Stir in potato mixture. Add 3 cups flour; beat until smooth. Add enough remaining flour to form soft dough. Turn out onto lightly floured board and knead until smooth and elastic, about 8-10 minutes. Place in greased bowl. Cover and let rise until doubled in bulk, about 1 hour.
Punch down and form into two loaves. Place in 2 greased 9x5x3 loaf pans; cover and let rise until doubled. Preheat oven to 400° F. Bake for 10 minutes then reduce heat to 375° F and bake for 30 minutes. Remove bread from pans and cool on racks.

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