potato olive bread
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This recipe was modified from the book COOKING FOR A HEALTHY HEART by Jaqui Morrell.
yield
8 +
prep time
1 Hr 25 Min
cook time
40 Min
method
Bake
Ingredients For potato olive bread
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1 cmashed potatoes
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3 1/2 cbread flour
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1 pkgyeast
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1 Tbspsugar
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2/3 cwarm milk
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2/3 cwarm water
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1/3 cground flax seed
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3/4 colive tapenade or 15 large pitted black olives, diced
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olive oil
How To Make potato olive bread
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1Dissolve sugar into warm milk. Add yeast and let it set 1o minutes until frothy.
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2Mix mashed potatoes and flour in a large bowl.
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3Into large mixing bowl, add frothy yeast mixture and water. Form into a fairly firm dough.
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4If using Kitchen-aid mixer, put on bread hook. Add flour and knead bread with hook for 4-8 minutes. If kneading by hand, turn onto floured counter top and knead for 10 minutes.
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5When dough is smooth and even, place it in an open gallon ziploc with about 1 T. olive oil inside. Leave in oiled bag in warm place until dough doubles in size.
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6Knead olive tapenade (or diced olives) into dough, then shape into loaves. Oil bottom of loaf pans. Allow dough to rest and rise in pans for 20-30 minutes or until it reaches top of pan.
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7Bake in oven (preheated to 425 degrees F) for 35-40 minutes.
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8Cool on wire rack and enjoy! It is great dipped in olive oil!
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