Entered for safe-keeping, from "The Best Bread Machine Cookbook Ever: Ethnic Breads" by Madge Rosenberg. Better get a taste first, or this bread will disappear in a flash. No filling or spread is needed on this bread. Cut the loaf into 1/2-inch slices and then into triangles for hors d'oeuvres with beer, sangria, or orange juice lightened with club soda. Makes 1 1/2 pound loaf. (Time to make mashed potatoes not included in recipe times.)

Ingredients

16 serv.

teaspoons active dry yeast↗2 1⁄4
cups bread flour↗3
cup cooked mashed potatoes3⁄4
cup onion, chopped↗3⁄4
tablespoons parmesan cheese, grated↗3
tablespoons cilantro or 1 1/2 tablespoons parsley, chopped↗1 1⁄2
teaspoons ground cumin↗1 1⁄2
teaspoons dried oregano↗1 1⁄2
teaspoons salt↗1 1⁄2
cup water↗1⁄2
cup tomatoes, chopped and drained↗1⁄3

Step-by-step instructions

1
Add all ingredients except the tomato in the order recommended by your bread machine manual.
2
Process on the bread cycle directed by the manual.
3
At the beeper (or at the end of the first kneading in the Panasonic, national, and Sanyo), add the tomato.

Source: food.com

Original recipe ↗

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