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Cook'n with Betty Crocker 
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Double-Garlic Potato Bread 1.5-pound |
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Serves: 12 Print this RecipeServing Size: 1 slice 1 1/2-Pound Recipe 1 cup water 2 tablespoons margarine or butter, softened 1 egg 3 cups bread flour 2/3 cup mashed potato mix seasoned with roasted garlic (dry) 1 tablespoon sugar 1 1/2 teaspoons salt 1/4 teaspoon garlic powder 2 1/2 teaspoons bread machine or quick active dry yeast Make 1 ½ Pound Recipe with bread machines that use 3 cups flour, or make 2 Pound Recipe with bread machines that use 4 cups flour. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan, and cool on wire rack. 1 Slice: 150 Calories (20 calories from fat); 2g fat (0g saturated); 0mg cholesterol; 320mg sodium; 30g carbohydrate (1g dietary fiber); 4g protein SUCCESS TIP: We found from our testing that for good texture and volume, slightly less yeast is needed in the 2-pound loaf than is needed in the 1 ½-pound loaf. TRY THIS: If you don't have the roasted garlic mashed potato mix, use the same amount of unflavored mashed potato mix and increase the garlic powder to ½ teaspoon. SANDWICH BOARD: The garlic in this bread adds a nice flavor to Grilled Fontina and Roasted Peppers. Spread your favorite mustard on two slices of bread. Layer one slice with Fontina cheese and roasted red bell peppers; top with the remaining slice. Butter the outside of the sandwich, then cook over medium heat until it's golden brown and the cheese is melted, which will take about 8 minutes. From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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