Turn Your Passion into a Profession
Getting to culinary school is easier than you think
Main Courses
BeefPoultry
Seafood
Lamb
Pork
Game
Casseroles
Vegetarian
Pasta
Sandwiches
Starters
SoupsSalads
Desserts
DessertsBreads
BreadsCuisine
AfricanAmerican
Cajun & Creole
Caribbean
Chinese
Cuban
French
German
Middle Eastern
Italian
Indian
Japanese
Mexican
Eastern European
Spanish & Portuguese
Thai
Vietnamese
UK Cuisine
Methods
BakedFried
Grilled
Stir-Fried
Roasted
Poached
Steamed
Broiled
Barbecued
Review/Rate this Recipe
Save to MyRecipes
Rating: 
Potato Bread
Ingredients
(1 servings)
GAYE LEVY DTXT63A
MEDIUM LOAF:
3/4 c Mashed Potatoes
3/4 c Potato water
2 1/4 tb Vegetable oil
3/4 ts Salt
1 tb Sugar
1 1/2 c Bread flour
1 1/2 c Whole Wheat flour
1 1/2 ts Yeast
Instructions
This recipe is from Donna German's Book II. She states that you may substitute bread flour for the whole wheat flour. Also; Dick Bequette (PKMP64A) posted privately that he cut back the whole wheat flour by 1 cup (and added bread flour) plus added 1/3 cup of sunflower seeds. He said it was terrific.... German Book II)
Reviews
Become a Chef
