Potato Bread
From Omaha, Nebraska, Jane Hutfles writes, "I use our bread machine at least three times a week. This basic loaf made with easy instant potato flakes is so soft and delicious. I've shared the recipe with many people."
Ingredients
- 1-1/4 cups water (70° to 80°)
- 3 tablespoons vegetable oil
- 7-1/2 teaspoons sugar
- 1 teaspoon salt
- 2 tablespoons mashed potato flakes
- 3 cups bread flour
- 1-1/2 teaspoons active dry yeast
Reviews
I don’t have a bread machine so I baked it at 375 for about 35 minutes. It stayed so soft but Silas great to slice for sandwiches or toast. And I can serve it to my vegan family members. Love it.
This was the first time I ever used potato flakes in my homemade bread, and what a result! I don’t use a bread machine, so I adapted the recipe for my stand mixer one, used butter flavored, ( I know, but it’s all I had), and made 2 wonderful loaves that I only proofed once! I’m definitely going to be using potato flakes in my bread again and again!
This potato bread is so soft and airy. It makes me a bread machine user again!
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I've made this bread several times now and it consistently makes a delicious, soft, tender loaf of bread. I've also started making this through the dough cycle and then using it for cinnamon rolls and it works perfectly for those, too.
My advice...don't mess with perfection. This bread is wonderful made just as is!
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One of my absolute favorites! I add 1/4 cup dry milk and 3 tsp vital wheat gluten to mine and it stays soft and delicious!
This is my old faithful recipe for the bread machine. Have made this more times than I can count, and it never gets stale!