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Potato Bread

3 star rating
 

A classic white bread made with potato flakes for a decidedly different taste.

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Ingredients
  • 1/2 c. milk
  • 3 T. sugar
  • 2 t. salt
  • 3 T. margarine or shortening
  • 3/4 c. Idaho potato flakes
  • 2 yeast cakes or 2 pkgs. active dry yeast
  • 1-1/2 c. warm water
  • about 5-1/2 c. unsifted flour
 
Method

Scald milk; stir in sugar, salt, margarine and potato flakes. Cool to lukewarm. Dissolve yeast in warm water. Stir in lukewarm potato mixture-mix well. Add 3-cups of the flour. Beat until smooth. Add remaining flour to form sift dough (about 2-1/2 cups). Knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover-let rise until double in bulk, about 1 hour. Punch down, divide in half, shape into loaves, place in greased 8-1/2 x 4-1/2 x 2-1/2 loaf pans, cover and let rise until double in bulk. Preheat oven to 400 and bake 30 to 35 minutes. Remove from pans and cool.

 
Notes:

 
Number of Servings: 2 loaves
 
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