Potato Tarragon Casserole Bread |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Casseroles breads don't require kneading. They are baked in a casserole dish. Instant mashed potatoes can be used as a quick alternative for left-over mashed potatoes. Betty Crocker's Best of Baking. Ingredients:
3 1/2 cups all-purpose flour |
1 tlbs. chopped fresh or 1 tsp. dried tarragon leaves |
1 tsp. salt |
1 package regular or quick-acting active dry yeast |
3/4 cup very warm milk (120 degrees to 130 degrees) |
1/2 cup very warm water (120 degrees to 130 degrees) |
1/3 cup margarine or butter, softened |
1 egg |
3/4 cup lukewarm mashed potatoes |
Directions:
1. Grease 2-quart casserole.
2. Mix 1 1/2 cups of the flour, the tarragon, salt and yeast in large bowl.
3. Add warm milk, warm water, margarine and egg.
4. Beat on low speed 30 seconds, scraping bowl constantly.
5. Beat on medium speed 2 minutes, scraping bowl occasionally.
6. Stir in remaining flour and the potatoes.
7. Spread evenly in casserole.
8. Cover and let rise in warm place about 45 minutes or until double. (Batter is ready if indentation remains when touched with floured finger.)
9. Place oven rack in lowest position.
10. Heat oven to 375 degrees.
11. Bake 45 to 50 minutes or until loaf is golden brwon and sounds hollow when tapped; remove from casserole.
12. Cool on wire rack.
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