¼ cup non-fat dry milk powder
2 tablespoons white sugar
1½ teaspoons salt
2¼-2¾ cups all-purpose flour
3 tablespoons butter, softened
How to Prepare
Place ¼ cup of water and yeast in a bowl and mix until dissolved.
Let it rest for 5 minutes or until it begins to foam.
In a separate bowl, place cornmeal, milk powder, sugar, and salt, and mix well.
In the bowl of yeast mixture, add cornmeal mixture, 1¼ cups of flour, butter and remaining water and beat until smooth.
Add enough remaining flour and mix until a soft dough forms.
Place the dough onto a floured surface and with your hands, knead until smooth and elastic.
Place the dough into a greased bowl and turn once to grease the top.
With a kitchen towel, cover the dough bowl and place in warm place for 1 hour or until doubled in size.
Uncover the bowl and with your hands, punch down the dough well.
Place the dough into a greased loaf pan.
With a kitchen towel, cover the dough and place in a warm place for 30 minutes.
Preheat your oven to 375ºF.
Bake for approximately 35–40 minutes or until a wooden skewer inserted in the center comes out clean.
Remove the loaf pan from the oven and place onto a wire rack to cool for about 10 minutes.
Now, invert the bread onto the wire rack to cool completely before slicing.
With a sharp knife, cut bread loaf into desired-sized slices and serve.
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Servings: 16
Nutritional Values
Calories 133
Total Fat 2.7 g
Saturated Fat 1.4 g
Cholesterol 6 mg
Sodium 237 mg
Total Carbs 24.1 g
Fiber 1.2 g
Sugar 1.8 g
Protein 3.1 g
Sugared Potato Bread
