Yield

2 loaves or 32 rolls

Ingredients

2 cup warm water
1 package baking yeast
1/4 cup soy-milk powder
1 tablespoons lemon juice
2 tablespoons salt
1/2 cup liquid sweetener
1/4 cup sugar
1 cup leftover mashed potatoes
(1/2 Ib. russet potatoes, cooked and mashed) or 1 cup instant mashed potato flakes mixed with 2/3 cup boiling water
1/4 teaspoons turmeric

1/2 cup wheat germ

5 cups unbleached flour

How to prepare

In a large mixing bowl, mix the warm water and yeast. When the yeast is dissolved, add all the other ingredients except the flour. Mix in the flour and knead well for 5 to 10 minutes, using as little additional flour as possible. This dough should be soft and a bit sticky. Place in a greased bowl and let rise overnight in the refrigerator. ( This dough handles best when cold.) If you wish, you can also let it rise until doubled either once or twice. Preheat the oven to 350°F. Divide the risen dough equally in half. Make braided loaves. Just before baking, brush with Egg less "Egg" Wash (see below) and sprinkle with sesame or poppy seeds. Bake for 45 minutes. You can also make 32 small rolls. Cover and rise until doubled. Bake at 350°F for 20 to 25 minutes for rolls.

Nutritional Value

Per roll: Calories 90, Protein 3g, Carbohydrates 19g, Calcium 31mg, Fiber 1g, Sodium 356mg.

Egg less "Egg" Wash: Use this in place of egg white to help topping adhere to the tops of loaves or for a shiny crust. Mix 1/2 cup cold water with one teaspoon cornstarch in a small saucepan. Stir and cook over high heat until thickened and clear.