Potato Bread

  • 1 cup dry potato flakes
  • 1/2 cups warm water + 1/2 cup more if needed
  • 1 cup whole milk (warmed)
  • 2 packages active dry yeast
  • 2 Tbsp sugar
  • 2 Tbsp melted, cooled butter or oil
  • 1 Tbsp salt
  • 4.5-6 cups all purpose flour
  1. Warm milk in a small saucepan.
  2. Remove from the stove top before it begins to boil.
  3. Allow milk to cool.
  4. In a measuring cup, combine 1/2 warm water and yeast; let stand for several minutes.
  5. Pour the yeast mixture into the bowl of an electric stand mixer.
  6. Stir in potato flakes, sugar, butter, warm water and salt; mix well. Stir in enough flour to make a soft dough.
  7. If you are using a stand mixer, change the attachment to the dough hook.
  8. Knead the dough in the stand mixer for 5 minutes.
  9. Add water a tablespoon at a time as needed to allow the dough to come together. Otherwise, turn the dough out onto a well floured surface and knead for 6-8 minutes or until an elastic dough forms.
  10. Brush a clean bowl with melted butter and place the dough into the bowl.
  11. Rotate around in the bowl to cover with butter.
  12. Cover with a tea bowl and place the bowl in a warm place to rise for 1 hour.
  13. Punch the dough down and cut into half.
  14. Spray 2 4x8 baking pans with non stick cooking spray.
  15. Place the loaf shaped loaf into the pan.
  16. Cover and set in warm spot to rise again for 45 minutes.
  17. Bake at 350 degrees, in the middle of the oven, for 30-45 minutes or until golden brown.
  18. Remove from the oven and brush with melted butter.
  19. Cool loaves (out of loaf pans) on a wire rack.