This potato bread recipe is a great way to use up those instant potato flakes. I recently bought some instant potato flakes to use in a recipe and needed a way to use them up...this recipe was perfect!
Here's what you are going to need:
1 cup of milk 2/3 cup of water 3 Tablespoons of butter, melted 4 cups of bread flour 2/3 cup of instant potato flakes 1 1/2 teaspoons salt 1 Tablespoon plus 1 teaspoon of sugar 2 1/4 teaspoons bread machine yeast (active dry yeast) 1 Tablespoon Vital Wheat Gluten
*Makes 2 loaves
Here's what you need to do:
Heat the milk, water, butter to 105° to 110° F.
Place the liquids long with the flour, potato flakes, salt, sugar, yeast and Vital Wheat Gluten in the pan of the bread machine in the order recommended by the manufacturer. Select the dough cycle and press Start.
Check it after about 10 minutes to make sure that the dough is not sticking to the sides of the pan and is smooth and elastic. If it is sticking to the sides of the pan, sprinkle in a little more bread flour. If it's not smooth and elastic but is too dry, add a small amount of milk.
When it has finished, remove the dough from the machine and place on a lightly floured surface. Divide the dough in half.
Roll each half of the dough into a rectangle as best you can.
Roll into a tight roll. Turn the ends under to form a nice neat loaf. Repeat with the other half of the dough.
Place each loaf into a greased 8.5" x 4.5" loaf pan (1 lb. Loaf size).
Cover and allow to rise in a warm place until the dough has doubled, this could take anywhere from 30 minutes to about an 1 hour depending upon how warm your kitchen is.
Bake in a preheated 350° F. oven for about 30 minutes or until bread reaches an internal temperature of 200° F.
Remove from pan.
Brush with melted butter. Cover and allow to cool on a wire rack.