Mama's potato bread

CONNIE THAYER

By
@FREESPIRIT5552

I have been making this bread for some time now. I love it with so many different meals.


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Comments:

Serves:

Makes four medium size loaf s

Prep:

35 Min

Cook:

30 Min

Method:

Bake

Ingredients

2 c
water
1/2 stick
margarine or butter
1 c
instant potato flakes, dry
3 Tbsp
sugar
2 Tbsp
salt
2 Tbsp
active dry yeast
1/2 stick
margarine for greasing bowl,pans, and cooked bread
2/3 bag(s)
flour, my favorite is better for bread

Directions Step-By-Step

1
Microwave water and margarine for about two minutes or until margarine is melted and you can hold your finger in without feeling like you have to pull it out because the water is too hot
2
Add potato flakes, sugar, yeast and let sit for a few minutes to activate yeast. In the mean time you can grease four small bread loaf pans. I like to raise my dough in my oven with the light turned on. If you cannot do that you can cover the bowl when it is ready, with a small towel.
3
Add salt, Add flour a cup or so at a time stirring each time, keep adding flour till it is ready to be turned out onto floured surface and knead for at least ten minutes or until you can knead without the dough sticking, adding flour as needed. At this point I usually wash and dry out the bowl, grease with melted margarine. Turn dough upside down in bowl to coat with the margarine and then flip, cover or put in oven to double in size.
4
Remove raised dough, cut with serrated knife into four equal parts, shape into loafs and place in greased bread pans. Cover or place back into lighted oven and raise again till double in size. The first raise should take about one half hour and the loafs should take from a half an hour to one hour. When raised to over top of sides of pans remove from lighted oven and pre-heat to 350 degrees. Bake for 28 minutes, remove from oven. Coat on all sides with remaining melted margarine. Cool completely and slice . Stores for a few days out of refrigerator but not for too much longer because the only preservative is the salt. So I usually store most of mine in the refrigerator .

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American