Potato Walnut Bread

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Potato Walnut Bread

Potato Walnut Bread
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

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


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