4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
3/4 cup mashed boiled potato, at room temperature
3 tablespoons sugar
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
2 teaspoons salt
1 1/2 cups water (reserved from boiling potatoes or tap water)
3 tablespoons butter or margarine, cut up
1 cup whole wheat flour
Additional all-purpose flour
Servings: 24 / Yield: 2 Loaves
1. In large bowl, combine 1 1/2 cups flour, potato, sugar, undissolved yeast and salt. Heat water and butter until very warm (120º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in whole wheat flour and enough remaining all-purpose flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. (For Rapid Rise Yeast, cover kneaded dough; let rest 10 minutes.)
3. Punch down dough; divide in half. Roll each to 12 × 8-inch oval. Beginning at short end of each, roll up tightly. Pinch seams and ends to seal. Place on greased large baking sheet. Flatten slightly. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
4. With sharp knife, cut 3 slashes (1/4 inch deep) on top of each loaf; dust with flour. Bake at 400ºF for 25 to 30 minutes or until done. Remove from pan; cool on wire rack. Makes 2 loaves.
Notes: * To use instant potatoes: In small saucepan, combine 1/2 cup water and 3 tablespoons milk; bring to a boil. Remove from heat; stir in 1/2 cup instant potato flakes or buds. Cool to room temperature.
3/4 cup mashed boiled potato, at room temperature
3 tablespoons sugar
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
2 teaspoons salt
1 1/2 cups water (reserved from boiling potatoes or tap water)
3 tablespoons butter or margarine, cut up
1 cup whole wheat flour
Additional all-purpose flour
Servings: 24 / Yield: 2 Loaves
1. In large bowl, combine 1 1/2 cups flour, potato, sugar, undissolved yeast and salt. Heat water and butter until very warm (120º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in whole wheat flour and enough remaining all-purpose flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. (For Rapid Rise Yeast, cover kneaded dough; let rest 10 minutes.)
3. Punch down dough; divide in half. Roll each to 12 × 8-inch oval. Beginning at short end of each, roll up tightly. Pinch seams and ends to seal. Place on greased large baking sheet. Flatten slightly. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
4. With sharp knife, cut 3 slashes (1/4 inch deep) on top of each loaf; dust with flour. Bake at 400ºF for 25 to 30 minutes or until done. Remove from pan; cool on wire rack. Makes 2 loaves.
Notes: * To use instant potatoes: In small saucepan, combine 1/2 cup water and 3 tablespoons milk; bring to a boil. Remove from heat; stir in 1/2 cup instant potato flakes or buds. Cool to room temperature.