1 packet rapid rise yeast
1/2 tsp. sugar
1/2 cup lukewarm water
2½ to 3 cups flour
1 tbsp. extra virgin olive oil
1 tsp. salt
2/3 cup mashed russet potatoes (unseasoned)
1/2 cup chopped walnuts, toasted*
1/4 cup small fresh rosemary sprigs
*To toast walnuts, cook on a baking sheet at 325°F for 5 minutes, checking and stirring frequently. Or, cook in a small skillet over low heat for 3 to 4 minutes, stirring frequently until golden brown.
Recipe Center
Potato Walnut Bread
Ingredients
Directions
Prep: 30 minutes Cook: 50 to 60 minutes Rise: 1 hour Makes: 1 loaf
1. Sprinkle yeast and sugar over water. Let stand for 5 minutes or until foamy. Place in a large mixer bowl with 2 cups flour, oil and salt; beat until smooth. Stir in mashed potatoes and enough additional flour to make a smooth dough.
2. Turn dough onto a lightly floured board and knead until smooth and elastic, about 5 minutes. Place in a lightly oiled bowl; cover and let rise for 30 to 45 minutes or until doubled in size.
3. Punch dough down and knead in walnuts and rosemary. Shape dough into a 3x6-inch loaf and transfer to a lightly greased baking sheet.
4. Cover with a dry towel and let rise in a warm place for 20 minutes or until doubled in size. Bake at 350°F for 50 to 60 minutes or until bread sounds hollow when tapped.
Nutritional Information:
(based on 8): 160 calories, 5 g protein, 5 g total fat (0.5 g sat.), 25 g
carbohydrate, 2 g fiber, 1 g sugar, 0 mg cholesterol, 230 mg sodium, 3 points
Shopping List:
rapid rise yeast, sugar, water, flour, extra virgin olive oil, salt, mashed russet
potatoes, walnuts, small fresh rosemary sprigs