Prep 15 mins
Cook 3 hrs 45 mins
Entered for safe-keeping, from "The Best Bread Machine Cookbook Ever: Ethnic Breads" by Madge Rosenberg. Better get a taste first, or this bread will disappear in a flash. No filling or spread is needed on this bread. Cut the loaf into 1/2-inch slices and then into triangles for hors d'oeuvres with beer, sangria, or orange juice lightened with club soda. Makes 1 1/2 pound loaf. (Time to make mashed potatoes not included in recipe times.)
- 2 1⁄4 teaspoons active dry yeast
- 3 cups bread flour
- 3⁄4 cup cooked mashed potatoes
- 3⁄4 cup onion, chopped
- 3 tablespoons parmesan cheese, grated
- 1 1⁄2 tablespoons cilantro or 1 1⁄2 tablespoons parsley, chopped
- 1 1⁄2 teaspoons ground cumin
- 1 1⁄2 teaspoons dried oregano
- 1 1⁄2 teaspoons salt
- 1⁄2 cup water
- 1⁄3 cup tomatoes, chopped and drained
- Add all ingredients except the tomato in the order recommended by your bread machine manual.
- Process on the bread cycle directed by the manual.
- At the beeper (or at the end of the first kneading in the Panasonic, national, and Sanyo), add the tomato.
Excellent bread! It was not only quite flavorful, but it was moist and the outer crust was just perfect (toasted without being crumbly). I'd recommend this bread recipe to anyone who likes fresh baked bread. It's delicious. Thanks, KateL. Made for 2014 Culinary Quest (South America).
I had leftover mashed potatoes in the fridge for several days and needed to use them up. Finding this recipe was a gift. I made it this morning and much enjoyed a toasted (and it sliced and toasted beautifully) slice topped with a poached egg for breakfast this morning. The bread was a delight with great flavor and I'm looking forward to a sandwich with it at lunch. Dee-licious! Made for Culinary Quest 2014.
A delicious, fragrant moist bread.