Potato Rosemary Bread
|1½ Pound||2 Pound|
|(12 Slices)||(16 Slices)|
|Water||1¼ cups||1⅓ cups|
|Butter||2 Tablespoons||2 Tablespoons|
|Gold Medal Better for Bread flour||3 cups||4 cups|
|Mashed potatoes mix (dry)||½ cup||⅔ cup|
|Dried rosemary leaves, crumbled||1 Tablespoon||1½ Tablespoons|
|Sugar||1 Tablespoon||1 Tablespoon|
|Salt||1½ teaspoons||1½ teaspoons|
|Fleischmann's bread machine yeast||2 teaspoons||1½ teaspoons|
Make 1½-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 Delay* cycle. Use Medium or Light crust color. Remove baked bread from pan; cool on wire rack.
* If not using Delay cycle, use the Basic/White cycle and softened butter.
Note: Yeast amount for 2-pound recipe is correct though proportionately less then that called for in the 1½-pound recipe.