Prep 20 mins
Cook 1 hr 20 mins
This wonderfuly satisfying bread recipe was in the monthly magazine that Raley's sends out. I wanted to get it into the cookbook before I lost it. I made mine into 2 small loaf shapes and baked in my pre-heated clay pot.
- 2 (12 ounce) russet potatoes, peeled, divided
- 1 egg, plus
- 1 egg white
- 3⁄4 cup nonfat milk
- 1⁄3 cup canola oil
- 2 tablespoons chives (snipped fresh)
- 1⁄2 teaspoon caraway seed
- 3 1⁄4 cups flour (plus additional for kneading)
- 1 1⁄2 tablespoons baking powder
- 1 teaspoon salt
- Bring 1 inch of water to a boil over high heat in a medium saucepan fitted with a steamer basket. Cut one potato into eighths and add to pot; cover and steam for 15 minutes or until tender when pierced with a fork. Mash with a potato masher in a large bowl; set aside to cool for 15 minutes.
- Preheat oven to 375°F and spray a baking sheet with nonstick cooking spray.
- Coarsely grate remaining potato; squeeze out any extra moisture and add to mashed potatoes. Stir in egg, egg white, milk, oil, chives and caraway seeds until fairly smooth. Add flour, baking powder and salt; stir with a wooden spoon until mixture forms a soft but sticky dough.
- Turn dough onto a lightly floured board and knead for 1 minute, adding a little more flour if dough is too sticky. (Don?t add too much or bread will be tough.)
- Shape into an 8-inch circle and place on prepared baking sheet; flatten slightly, keeping the dough mounded in the center.
- Using a sharp knife, make an X in the top of the dough, cutting down 1/2 inch. Bake for 55 minutes or until bread is golden brown and sounds hollow when tapped.
- Cool for 1 hour on a wire rack before slicing.