Potato Rosemary Bread

12 Servings

• 1½ Pound (12 Slices)
• 1¼ cups water
• 2 tablespoons butter
• 3 cups bread flour
• ½ cup mashed potatoes mix (dry)
• 1 tablespoon dried rosemary, crumbled
• 1 tablespoon sugar
• 1½ teaspoons salt
• 2 teaspoons fast-acting yeast
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• 2 Pound (16 Slices)
• 1⅓ cups water
• 2 tablespoons butter
• 4 cups bread flour
• ⅔ cup mashed potatoes mix (dry)
• 1½ tablespoons dried rosemary, crumbled
• 1 tablespoon sugar
• 1½ teaspoons salt
• 1½ teaspoons fast-acting yeast

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.

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