15 de abril de 2016

Flax Seed Potato Bread RECIPE FOR TODAY

Flax Seed Potato Bread
1/4 cup flaxseed 
1 tablespoon nonfat milk powder
3/4 cup water 
1 package instant yeast
11/2 cups flour 
1 teaspoon salt
hot water (approximately 130˚F) 
1 teaspoon butter
2 tablespoons potato flakes additional flour for kneading
3 tablespoons raw honey

In a large mixing bowl, soak the flaxseed in warm water for 45 minutes, then add the remaining
ingredients.
• Mix with an electric mixer for 1/2 minute. Scrape the bowl and mix on high speed for another 2 to 3
minutes.
• While mixing with a spoon, add additional flour to make a dough you can work by hand.
• Place the dough on a floured surface and knead by hand. Add additional flour to make a stiff, pliable
dough.
• Place the dough in a greased bowl. Cover and set aside in a warm spot for 20 minutes.
• Divide the dough into 2 equal pieces. Place in lightly buttered 41/4" x 81/4" bread pans.
• Set in a warm place with no cool draft until doubled in size.
• Bake at 380˚F for 25 minutes or until the crust is a golden color.
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