2 cups milk
1/4 cup instant quick-and-easy yeast
3/4 cup white sugar
1 teaspoon salt
2 cups warm water (110°F/45°C)
2 cups white bread cubes
2 tablespoons butter, melted
Place all ingredients in the pan of the bread machine in the order suggested by manufacturer. Select HIGH (200%) cycle for temperatures, applying constant pressure. HI-FI (18) for 5 seconds, then press Start. Let dough rise for 10 minutes. Meanwhile, preheat oven to 425 degrees F (220 degrees C) and prepare muffin mixes
I used this recipe as a base to get an idea of ratios. It is a lot like Traditional Breakfast Oatmeal except for using potatoes instead of dry and all purpose flour instead of allpurpose. The dry ingredients amount was just right. I with poured half of the batter into a gallon ziplock bag, went a little easier on the cooking water and stirring the wet ingredients in the batter. The finished product was very tasty and no one complained. It also gave me the idea for this recipe, so I did do the second part of the addition!
On MONDAY I almost barestally vomited it
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