Potato Bread

Makes 1 loaf

3-1 / 2 to 4 cups all-purpose flour

2 / 3 cup mashed boiled potato

1 / 4 cup sugar

1 envelope FLEISCHMANN’S RapidRise Yeast

1- 1 / 2 teaspoons salt

3 / 4 cup milk

1 / 4 cup water

1 / 4 cup butter or margarine

1 egg white

Cornmeal

Directions
In a large bowl, combine 1 cup flour, mashed potato, sugar, undissolved yeast, and salt. Heat milk, water, and butter until very warm (120o to 130oF). Gradually add to flour mixture. 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. Cover; let rest 10 minutes.

Roll dough to 16 x 8-inch rectangle; roll up tightly from long end as for jelly roll. Pinch seam and ends to seal. Place on greased baking sheet sprinkled with cornmeal. Cover; let rise in warm, draft-free place for 20 minutes.

Cut 3 slashes on top of loaf. Beat egg white; brush on loaf. Sprinkle with cornmeal. Bake at 400oF for 20 to 25 minutes or until done. Remove from baking sheet; cool on wire rack.

Nutrition Information
Per Serving:
Serving size: 1 slice; 1 / 12 of recipe
Serving weight: 2.9 ounces
Calories 210; Total fat 4.5 g; Saturated fat 2.5 g; Cholesterol 10 mg; Sodium 370 mg; Carbohydrates 37 g; Dietary fiber 1 g; Sugars 5 g; Protein 5 g