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Leftover mashed potatoes? Here's a great bread to use it up.

Since I don't like the texture of caraway seed in my bread. I'll grind it in my coffee grinder. If you prefer, use the whole seed.

Prep time:
Cook time:
Servings: 32


Cost per serving $0.07 view details
  • 1 Pkg. Active Dry Yeast
  • 1/2 Cup Warm Water (105° - 110°F)
  • 1 Cup Mashed Fresh Potato
  • 1 Cup Plain Non-Fat Yogurt, Strained
  • 2 Large Egg Whites, Lightly Beaten
  • 1 Tsp. Caraway Seed, Ground
  • 1/4 Tsp. Salt
  • 3 - 3 1/2 Cups All Purpose Flour


  1. Dissolve yeast in warm water in large bowl. Stir in remaining ingredients except flour and cornmeal. Stir in enough flour, 1 cup at a time, to make dough easy to handle.
  2. Turn dough onto lightly floured surface; gently roll in flour to coat. Knead 10 - 12 minutes or until smooth and elastic. Spray large bowl with non-stick cooking spray. Place dough in bowl and turn to grease sides up. Cover and let rise in warm place 1 - 1 hour 30 minutes or until dough doubles. * Dough is ready if indentation remains when touched.
  3. Spray 2 loaf pans 9 x 5 x 3-Inches or 8.5 x 4.5 x 2.5-Inches, with non-stick cooking spray; sprinkle lightly with cornmeal. Punch down dough, and divide in half. Place in pan; pat and smooth with floured hands. Cover and let rise in warm place about 30 minutes or until doubled.
  4. Heat oven to 375°F. Bake about 35 minutes or until golden brown and loaves sound hollow when tapped. Remove from pans. Cool on wire rack.
  5. Yield: 2 Loaves
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Nutrition Facts

Amount Per Serving %DV
Serving Size 29g
Recipe makes 32 servings
Calories 55  
Calories from Fat 3 5%
Total Fat 0.4g 1%
Saturated Fat 0.18g 1%
Trans Fat 0.0g  
Cholesterol 1mg 0%
Sodium 26mg 1%
Potassium 49mg 1%
Total Carbs 10.79g 3%
Dietary Fiber 0.5g 2%
Sugars 0.43g 0%
Protein 1.97g 3%


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