Grandma’s Potato Wreath
Makes 2 loaves
1-1 / 2 cup warm potato water (100o to 110oF)
2 envelopes FLEISCHMANN’S Active Dry Yeast
1 / 4 cup sugar
1 / 4 cup butter or margarine, softened
3 / 4 cup mashed boiled potato
2-1 / 2 teaspoons salt
1 cup whole wheat flour
4 to 4-1 / 2 cups all-purpose flour
Place 1 / 2 cup potato water in a bowl. Sprinkle in yeast; stir until dissolved. Add remaining potato water, sugar, butter, potato, salt, whole wheat flour, and 1 cup all-purpose flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Punch dough down; divide into 6 equal pieces. Roll each to 18-inch rope; braid 3 ropes together. Form braid into circle; pinch ends to seal. Repeat with remaining ropes. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Sprinkle 1 tablespoon flour on wreaths.
Bake at 400oF for 20 minutes or until done. Remove from sheets; cool on wire rack.
Serving size: 1 slice (1 / 24 of recipe)
Serving weight: 2 ounces (55 grams)
Calories 130; Total fat 2.5 g; Saturated fat 1.5 g;
Cholesterol 5 mg; Sodium 280 mg; Carbohydrates 24 g; Dietary fiber 1 g; Sugars 2 g; Protein 3 g