Lemon Breakfast Bread
1/2 cup milk
1/2 cup mashed cooked potato
1/3 cup water
1/4 cup margarine or butter — cut up
1 egg
3 cups bread flour
1/4 cup sugar
1 teaspoon finely shredded lemon peel
3/4 teaspoon salt
1 teaspoon active dry yeast or bread machine yeast
Browned Butter Glaze:
1 tablespoon butter
1 cup sifted powdered sugar
1/2 teaspoon vanilla
1 tablespoon milk
Select the loaf size. Add all ingredients, except the Browned Butter Glaze, to machine according to the manufacturer’s directions. Select the basic white bread cycle. Drizzle the cooled loaf with Browned Butter Glaze.
Browned Butter Glaze: In a small saucepan, heat butter until golden brown. Stir in powdered sugar and vanilla. Stir in enough milk to make a glaze of drizzling consistency. Use immediately (glaze will appear thin, but it sets up quickly when drizzled on loaf).
NOTES : For the 1-1/2 pound loaf, the bread machine pan must have a capacity of 10 cups or more.
To get 1/2 or 2/3 cup mashed potato, peel and cut up 1 medium to large potato. In a small saucepan cook potato in boiling water for 15 to 18 minutes or until tender. Drain. Mash with a potato masher; cool to room temperature. Measure the amount needed.
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