Potato Yogurt Bread
|Baking potato||9 Ounce, peeled and quartered (1 Piece)|
|Plain low fat yogurt||1 Cup (16 tbs)|
|Warm water||1⁄4 Cup (4 tbs) (105-115�F)|
|Honey||2 1⁄4 Teaspoon|
|Active dry yeast||1⁄2 Ounce (2 Envelopes)|
|Nonfat dry milk||2 Teaspoon|
|Bread flour||4 1⁄4 Cup (68 tbs)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
1. Place the potato and enough water to cover it in a saucepan; bring to a boil. Reduce the heat and simmer, covered, until the potato is tender, about 15 minutes. Drain and return the potato to the pan. Place over low heat and let steam-dry about 5 minutes, shaking the pan occasionally. Puree the hot potato using a ricer or food mill, and let cool to room temperature.
2. Combine the yogurt, water, honey, yeast, and dry milk in a large bowl. Stir in the potato, bread flour, whole-wheat flour, and salt until the dough starts to gather around the spoon. Turn out the dough on a work surface; knead until dough is smooth and elastic, about 5 minutes. Add more bread flour, 1 tablespoon at a time, if the dough is too wet.
3. Spray a large bowl with nonstick spray; put the dough in the bowl. Cover tightly with plastic wrap and let the dough rise in a warm, draft-free place until it doubles in size and holds an impression for a few seconds when pressed with a finger, about 1 hour.
4. Turn out the dough on a lightly floured counter. Deflate the dough by kneading it briefly. Shape the dough into a loaf, cover with plastic wrap, and let it rise 30 minutes in a warm, draft-free place.
5. Preheat the oven to 350°F. Place the loaf on a baking sheet, make a few shallow slashes across the top, and bake until the crust is golden brown and the loaf sounds hollow when tapped on the bottom, about 45 minutes. Cool completely on a rack before serving.