* Exported from MasterCook *
Bread, Cheddar-Asiago Potato
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups cubed peeled baking potato -- (about 1 lb)
2 1/4 teaspoons dry yeast -- (1 pkg)
5 1/2 cups all-purpose flour -- divided
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup shredded extra-sharp cheddar cheese -- (4 oz)
3/4 cup grated Asiago cheese -- (3 oz)
Cooking spray
1. Place potato in a saucepan, and cover with water. Bring to a boil.
Reduce heat, and simmer 15 minutes or until tender. Drain in a
colander over a bowl, reserving 1 1/4 cups cooking liquid. Cool
liquid to 110F. Mash the potato with a potato masher to measure 2
cups; set aside.
2. Combine warm cooking liquid and yeast in a large bowl, and let
stand 5 minutes. Stir in the mashed potato. Lightly spoon flour into
dry measuring cups; level with a knife. Gradually stir in 5 cups
flour, salt, and pepper to form a stiff dough.
3. Turn dough out onto a lightly floured surface. Knead until smooth
and elastic (about 10 minutes); add enough of remaining flour, 1
tablespoon at a time, to prevent dough from sticking to hands. Gently
knead in cheddar and Asiago.
4. Place dough in a large bowl coated with cooking spray, turning to
coat top. Cover and let rise in a warm place (85F), free from drafts,
30 minutes or until doubled in size. (Gently press two fingers into
dough. If indentation remains, the dough has risen enough.) Punch
dough down; cover and let rest 5 minutes. Divide dough in half.
Working with one portion at a time (cover the remaining dough to
prevent drying), roll each portion into an 11 x 7" rectangle on a
floured surface. Roll up each rectangle tightly, starting with a long
edge, pressing firmly to eliminate air pockets, and pinch seam and
ends to seal. Place dough rolls, seam sides down, in 2 (8 x 4") loaf
pans coated with cooking spray. Cover and let rise 45 minutes or
until doubled in size.
5. Preheat oven to 375F.
6. Uncover dough; bake at 375F for 1 hour or until loaves are browned
on bottom and sound hollow when tapped. Remove from pans; cool on a wire rack.
Yield: 2 loaves, 12 slices per loaf (serving size: 1 slice).
Source:
"Cooking Light"
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Per Serving (excluding unknown items): 152 Calories; 3g Fat (17.3%
calories from fat); 6g Protein; 26g Carbohydrate; 1g Dietary Fiber;
8mg Cholesterol; 252mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 1/2 Fat.
NOTES: Mashed potatoes make an especially tender bread that's great
for sandwiches. Make sure the potato cooking liquid is warm to the
touch so it will activate the yeast. This recipe makes two loaves.
Keep one of them for yourself, and wrap the other in a pretty kitchen
towel secured with a ribbon or raffia.