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Potato Peasant Bread

Yield 2 loaves, 24 slices

3 to 3-1/2 cups all-purpose flour
1 cup whole wheat flour
1/4 cup sugar
2 packages (1/2 ounce or 4 1/2 tsp) Fleischmann's RapidRise Yeast
2 teaspoons salt
1-1/2 cups potato water or tap water
3 tablespoons butter or margarine
3/4 cup mashed boiled potato*
1 tablespoon all-purpose flour

In a large bowl, combine 1 cup all-purpose flour, whole wheat flour, sugar, undissolved yeast, and salt. Heat water, butter and mashed potato until very warm (120 to 130 F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover, let rest 10 minutes.

Divide dough in half. Roll each half to 8 x 12-inch oval. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place on large greased baking sheet; flatten loaf slightly. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.

With sharp knife, cut 3 diagonal slits (1/4-inch deep) on top of each loaf. Sprinkle with 1 tablespoon flour. Bake at 400 F for 15 to 20 minutes or until done. Remove from sheet; cool on wire rack.

* To use instant potatoes: Combine 1/2 cup water and 3 tablespoons milk in saucepan; bring to a boil. Remove from heat; stir in 1/2 cup potato flakes or buds. Cool to room temperature.

Nutrition Information Per Serving: 1 slice (1/24 of recipe, 1.8 ounces)
Calories 110; Total fat 2 g; Saturated fat 1 g; Cholesterol 5 mg; Sodium 230 mg; Carbohydrates 20 g; Dietary fiber 1 g; Sugars 2 g; Protein 3 g Source: Fleischmann's Yeast, a division of Burns Philp Food, Inc.

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