This is the one I like: DILL BREAD (1 loaf or 24-30 rolls) 1 pkg active dry yeast 1/4 cup warm water (110-115°) 2 TBL + 1/2 tsp sugar 1 cup sour cream, room temperature 1 beaten egg + 1 egg yolk 1 TBL butter, softened 1 green onion with top, chopped ine or 1 tsp onion flakes 1 TBL dried dill seed 1 TBL dried dill weed 1 tsp salt 2 3/4 cup bread flour or as needed In a large bowl sprinkle the yeast over the warm water & stir in 1/2 tsp sugar. Let stand until foamy. Stir in the sour cream, egg, butter, green onion, 2 TBL sugar, the dill seed, dill weed, salt & 1 cup flour. Beat with a wooden spoon or mixer until well blended. Stir in as much of the remaining flour as possible with a spoon, then turn the dough out onto a floured surface. Knead in enough flour to make a moderately stiff dough. Continue kneading until the dough is smooth & elastic, about 8 minutes (less if using a dough hook & a Kitchenaid). Place in a greased bowl; turn the dough to coat with oil. Cover with a towel & let rise until doubled, about 1 1/4 to 1 1/2 hours. Punch down dough. For a braid: divide the dough into 3 pieces. Roll each piece into an 18" rope & braid the 3 pieces together. Place on an ungreased baking sheet. Cover & let rise until doubled. For rolls: turn the dough out onto a lightly floured surface & roll to 1 1/2: thickness. Cut with a biscuit cutter. Place on greased baking sheets. Cover & let rise until doubled, 30-60 minutes. Beat the yolk with 2 TBL water. Brush on rolls or loaf. Bake in a preheated 350° oven, 25 minutes for the loaf & 15-20 minutes for rolls.~~Even More Special

My 1967 edition of Joy did not have a yeast bread recipe with potatoes in it. But this yeast bread recipe is slightly sweet and does contain fresh mashed potato. You could use the dough for other bread forms, but Moravian Sugar Cake is to die for if you've never tried it! Moravian Sugar Cake 1 1/2 cups boiling water or potato water (the remaining water used to cook potatoes for mashed potatoes) 3/4 cup butter or shortening 1/2 cup sugar 1 t. salt 2 pkgs. yeast or 2 scant TB bulk instant yeast 1 cup plain cooked potatoes, mashed 2 eggs beaten 6-7 cups flour Combine 2 cups flour and the yeast in a large bowl. Combine sugar, salt, butter, potatoes, potato water in saucepan used to cook the potatoes. Warm over low heat to melt the butter. Add to flour/yeast mixture and beat well. Add in beaten eggs and mix until smooth (can use an electric mixer). Add enough flour to form a soft dough. Turn out onto floured surface and knead until smooth and elastic. Place in an oiled bowl, turn dough over to have oiled surface on top. Cover and let rise until doubled in bulk. Press into greased pans (some use 7"-9" foil pie pans) about 1/4" to 1/2" thick. When well risen, using your finger or the handle end of a wooden spoon, punch holes in the dough about 1-inch apart. Fill holes with: 1 lb. light brown sugar, 2 sticks butter and a little water that has been heated in a saucepan. Bake cakes at 350 for about 20 minutes. Do not overbake. Yields: about 7 cakes in pie pans

The canola oil is important to the recipe. This was the answer to the same concern about canola oil, from a website that I get sent to Disney for trying to post. The canola oil story is a HOAX!! And that's all there is to it. Any "warnings" from an e-mail are 99 percent certain to be lies and hoaxes. Don't buy into it. "What we have here is a bit of truth about a product's family history worked into a hysterical screed against the product itself. There is no earthly reason to give any credence to this rumor -- Canola oil is not the horrifying product this widely-disseminated e-mail makes it out to be, nor has the FDA turned loose on the American public a health scourge worthy of being named one of the Four Horsemen of the Apocalypse. An appreciation of what this scare is based upon begins with a better understanding of what canola oil and how it came into being. The rape plant (Brassica napus) is a member of the mustard family, as claimed in the e-mail. However, before associations between rape and mustard gas set in too strongly, it should be noted turnip, cabbage, watercress, horseradish, and radish are also members of this family of plants. Rapeseed oil has been used for cooking for centuries in Europe, India, China, and Japan. As modern science is finding out, its previous use wasn't necessarily a guarantee of safety. Cooking at high temperatures with unrefined rapeseed oil now appears to be related to an increased risk of lung cancer because at high temperatures cooking oil gives off chemicals capable of causing mutations in cells. Unrefined rapeseed oil is particularly notable for this, but other oils also have this association. Those intent upon doing large amounts of wok cooking with any sort of cooking oil should therefore lower their frying temperature from the 240C to 280°C called for in Chinese cooking to 180°C. Rapeseed oil naturally contains a high percentage (30-60%) of erucic acid, a substance associated with heart lesions in laboratory animals. For this reason rapeseed oil was not used for consumption in the United States prior to 1974, although it was used in other countries. (Americans chose to use it as a lubricant to maintain Allied naval and merchant ships during World War II.) In 1974, rapeseed varieties with a low erucic content were introduced. Scientists had found a way to replace almost all of rapeseed's erucic acid with oleic acid, a type of monounsaturated fatty acid. (This change was accomplished through the cross-breeding of plants, not by the techniques commonly referred to as "genetic engineering.") By 1978, all Canadian rapeseed produced for food use contained less than 2% erucic acid. The Canadian seed oil industry rechristened the product "canola oil" (Canadian oil) in 1978 in an attempt to distance the product from negative associations with the word "rape." Canola was introduced to American consumers in 1986. By 1990, erucic acid levels in canola oil ranged from 0.5% to 1.0%, in compliance with U.S. Food and Drug Administration (FDA) standards. This light, tasteless oil's popularity is due to the structure of its fats. It is lower in saturated fat (about 6%) than any other oil. Compare this to the high saturated fat content of peanut oil (about 18%) and palm oil (at an incredibly high 79%). It also contains more cholesterol-balancing monounsaturated fat than any oil except olive oil and has the distinction of containing Omega-3 fatty acids, a polyunsaturated fat reputed to not only lower both cholesterol and triglycerides, but also to contribute to brain growth and development. In other words, it's a healthy oil. One shouldn't feel afraid to use it because of some Internet scare loosely based on half-truths and outright lies."

I eat a piece of this 1/2 hour before a meal, and I do eat less, and am not hungry afterwards. It works better for some people than others. sorry not to e-mail this, but my e-mail hasn't been working right. HUNZA DIET BREAD RECIPE Hunza Diet Bread is a delicious, dense, chewy bread that's very nutritious and is almost impervious to spoilage. The following recipe makes a huge batch of approximately 60 (sixty) 2 inch squares, high in protein, vitamins and minerals. Keeps weeks at room temperature, even longer in the fridge and indefinitely in the freezer. The recipe for this wonderful bread is as follows: - * 4 cups of water * 3.5 (three & one half) to 4 pounds of natural buckwheat or millet flour * 1.5 (one & one half) cups of canola oil * 1.5 (one & one half) cups of natural unrefined sugar * 16 ounces of honey * 16 ounces of molasses * 4 ounces of powdered soya milk (half cup) * 1 teaspoon sea salt * 1 teaspoon cinnamon * 1 teaspoon ground nutmeg * 2 teaspoons baking powder (non aluminium) Hunza Diet Bread has a taste that is very satisfying and chewy all on its own, but you may also add if required, apricots, raisins, chopped walnuts, almonds, sliced dates to the above ingredients. Mix ingredients. Grease and lightly flour cooking pan(s). Ideally use baking trays with about 1 inch high sides. Pour batter in pan(s) half an inch thick over the base. Bake at about 300 degrees farenheit (150 C.) for 1 hour. After cooking, dry the bread in the oven for two (2) hours at a very low heat - 90 degrees farenheit (50 C). After it is cooled tip out and cut into approx 2 inch x 2 inch squares. Store it wrapped in cloth in a container. You may need to repeat the baking depending on the size of your baking pan, and oven, until all the mixture has been used. Hunza Diet Bread is made from natural buckwheat or millet flour. It is rich in phosphorous, potassium, iron, calcium, manganese and other minerals, as nothing has been destroyed in the preparation from the wheat. Thus it contains the essential nourishment of the grain. This is why you must ONLY use natural buckwheat or millet flour to make your own Hunza Diet Bread..... Good luck and good health .. bon appetite :-) Suggestions to lose weight with HUNZA DIET BREAD There are many ways to do it. This is another benefit. It's flexible. Here are some typical plans. Each piece of bread is thinly spread with butter for a total of approximately 100 calories. Plan A: Eat 1 piece every 5 hours of the 16 hours you're awake. That's 3 pieces which total 300 calories. This is the fastest way to lose weight I know of. It works faster than any high protein diet. Why? You have more energy and burn more calories. Second, the high fiber bread keeps your digestive system regular. Third, your body stays healthy. A healthy body means a properly functioning metabolic system. Plan B: Really gorge yourself with the bread. Two pieces every four hours for a total of 8 pieces but only 800 calories. You'll feel full all day. In fact, I doubt many people could eat this much of the bread. Plan C: Eat a piece in the morning for breakfast and a piece 3 hours before your dinner and you will eat a great deal less. Plan D: Eat a piece of HUNZA DIET BREAD, 10 minutes before you eat your regular meal. When we do this we eat only a fraction, such as 1/4 of what we would normally eat. If we wait longer than 10 minutes we don't want to eat at all. Plan E: Eat the bread at the end of meals that don't fill you up enough, such as low calorie meals. This is a perfect way to use the bread. You eat a low calorie meal, enjoy it, then eat a piece or two of bread to fill you up. Perfect! No suffering and no urge to snack. Plan F: Alternate Plan A, B, C, D. We recommend an alternation of the plans, but some people who just want to get the weight off as soon as possible will use Plan A exclusively.