Potato Loaf Bread
Yield
2 loavesPrep
120 minCook
40 minReady
160 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 3 | cups |
bread flour
|
|
| 1 | tablespoon |
sugar
|
|
| 1 ½ | teaspoons |
salt
|
|
| 2 ½ | teaspoons |
butter, unsalted
|
|
| 2 | tablespoons |
mashed potatoes
instant flakes |
|
| 1 ½ | cups |
milk
warm |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 7.1E+2 | ml |
bread flour
|
|
| 15 | ml |
sugar
|
|
| 7.5 | ml |
salt
|
|
| 13 | ml |
butter, unsalted
|
|
| 3E+1 | ml |
mashed potatoes
instant flakes |
|
| 355 | ml |
milk
warm |
|
Directions
Put the first 5 ingredients into the pan in the order listed.
Sprinkle the potato flakes over the hot milk and stir.
Let this cool slightly, then add to the pan.
Select white bread, and press "Start".
NOTE: Unless otherwise noted all ingredients should be at room temperature.
This can be mixed on manual of the bread machine.
After Second kneading, remove dough from machine, divide into to equal portions and place in small loaf pans.
Cover and let rise to double, about 45 minutes to 1 hour.
Bake at 350℉ (180℃) F for 35 to 40 minutes.
