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Makes 2 Loaves
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Potato Peasant Bread

Contributed by: NAPSA

Interest Rising In Baking Artisan Bread At Home (NAPSA) - Thanks to a handmade, one-of-a-kind bread that's as beautiful to the eye as it is to the palate, the wonderful aroma of bread baking in the kitchen is being enjoyed in a rising number of homes.

It's called artisan "read; a crusty European-style bread, sometimes sourdough, sometimes not; weighed, rounded, shaped and slashed by hand. In the process, every set of ingredients comes together. It's as if every bread is-at least for a while-alive.

Artisan bread is all about the fundamentals, minimalism and simplicity. Aside from the occasional herbs, ingredient lists are kept to a minimum.

Inspired by the centuries-old peasant breads, Fleischmann's Yeast has created Potato Peasant Bread. Reminiscent of the flavorful Hungarian potato breads, this version has been tested and perfected for the home kitchen.


  • 3 to 3 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup sugar
  • 2 envelopes 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.

Serving Size: Makes 2 Loaves



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