potato tarragon bread

Potato Tarragon BreadThis is truly delicious. It has a wonderful smell while toasting.It has a great rise and texture. I used the dough cycle and then baked thisin a 350° oven for 35 to 40 minutes.Recipe By : Betty CrockerServing Size : 16 Preparation Time:Categories : ABM BreadAmount Measure Ingredient -- Preparation Method-------- ------------ ------------ --------- --------- --1 1/2 POUND LOAF1 cup Water3 tablespoons Butter or margarine1 Egg3 cup Bread flour3/4 cup Mashed potato mix dry1 tablespoon Sugar1 1/2 teaspoons Salt1 1/2 teaspoons Dried tarragon leaves2 1/2 teaspoons Yeast2 POUND LOAF1 1/3 cup Water1/4 cup Butter or Margarine2 Eggs4 cup Bread flour1 cup Mashed potato mix dry1 tablespoon Sugar2 teaspoons Salt2 teaspoons Dried tarragon leaves1 1/4 teaspoons Yeast*Place all ingredients in order. Select basic/white cycle. Use medium orlight crust color. Do not use delay cycle. After first 10 minutes ofkneading, check dough and make any necessary adjustments. Remove bread frompan and cool on wire rack. Yeast amount is correct for 2 pound loaf thoughproportionately less than called for in the 1 1/2 lb recipe.Recipe Author: Betty CrockerRecipe Source: Betty Crocker's Best Bread Machine Cookbook
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