Potato Bread Recipe

Safflower Potato Bread Recipe
( For bread machine 2Lb = 907 gr – Cuisine Art Convection Bread Maker )
Prep: 5 min
Cooking Time: 3:05 min
White Bread bread cycle

1 cup warm water
1 cup potato ( boiled, peeled, shredded )
3 +1/2 cups white flour
1/2 cup whole wheat flour
2 tbsp sun dried tomatoes (I used Sun Dried Tomatoes in Oil, sold in a jar)
2 tbsp dry milk
1 tsp sesame seed
1/2 tsp poppy seed
1/2 tsp dried parsley flakes
1 tsp Safflower
3 tsp basil pesto
1/2 tsp ground black pepper
1 + 1/4 tsp salt
1 tsp sugar
2 tsp wheat germ
2 tsp gluten
2 + 1/2 tsp yeast

Pour the warm water into the bread pan.
Add sun dried tomatoes, basil pesto, salt, sugar, gluten, wheat germ, black pepper, parsley flakes, Safflower, sesame seeds and poppy seeds. Then add the flour.
On top of the flour pile make a small room for the yeast. Its like a well, so you can pour the yeast in it.
Make sure that yeast does not touch the liquid. It is critical putting the yeast well out of contact with the wet ingredients.
This is a Aegean style Safflower bread recipe, for potato bread lovers.

Notes: Safflower ( Carthamus tinctorius) is mainly used as a colorant and flavoring for cheeses, pastry, rice, and seafood dishes. I used 1 tsp safflower to give the bread more reddish color.