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Potato Rye Bread
Skinny Cooks

1/2 cup riced potato (see above for making riced potatoes) 1-1/4 cups milk 3 cups white bread flour 1 cup rye flour 2 teaspoons easy-blend yeast Salt Optional: 2 teaspoons of caraway seeds

You’ll need a mixing bowl, into which you place the riced potatoes and milk. Using a flour sifter, add the flours and the salt and sprinkle on the yeast. Use your hands to mix all the ingredients together. Knead on a floured surface until the dough is smooth and elastic. Place this dough into an oiled or buttered bowl. Cover with a dishcloth and let set until it’s doubled in size. Punch down the dough and form it into a loaf shape. Put this into an oiled or buttered loaf pan, cover and set aside until it rises again. Preheat your oven to 425 degrees. Bake the loaf at this temperature for 20 minutes. Then turn down the heat to 375 and bake for another 20-25 minutes. Here’s a good tip from Hilaire: Use hot pads to turn the loaf pan over. Tap the bottom of the pan to see if it sounds hollow. If so, it’s ready to remove from the oven and let cool on a wire rack. You’ll likely make a reputation as a good bread maker with this one loaf. Save the recipe, because you’ll get asked to make it again and again. Readers with questions or comments for Dave Kessler may write to him in care of this publication.