Making homemade bread is a wonderful way that you can save money but also savor a delicious upgrade to those spongy commercial loaves of sandwich bread. This easy potato bread recipe uses instant mashed potatoes flakes straight from the box with milk, sugar, salt, and oil for three soft and tasty loaves. From anything from sandwiches, toast, fantastic French toast to homemade croutons and stuffing, each piece is substantial and more filling compared to what you may have been buying. In this post, I will share some tips and tricks that can help you produce light, tender and delectable potato bread you’ll want to make over and over again.
To make this soft bread, you can use regular milk that you either have in your refrigerator and scald it or take a shortcut and use the same amount with dry, powdered milk and water. The taste will be just as scrumptious. Instead, I just measure out one and 1/4 cup of dry powdered milk to the same amount of warm water to use in this potato bread recipe.
Another tip is remembering to proof the yeast before automatically assuming that it is still active. Even though the date on the package may indicate it has not expired, the yeast could have been compromised due to remaining too long in a warehouse, transportation problems, etc. Therefore, always make it a point to check the integrity of your yeast first before baking by dissolving it in the very warm water with one teaspoon of sugar. Mix well and give it a few minutes before proceeding. You’ll know that the yeast is still good when bubbles start foaming on the surface.
Something else for successful bread making is not overly dumping in too much flour at once just because a recipe specifies a given amount. Add flour gradually for the best results because depending on the weather, you may need more or less. After all, you want soft, pliable dough.
Kneading the dough is another step that some may tend to rush. Think of it this way, the more that you knead the dough, the better the texture of your bread will be. This happens because kneading allows the protein molecules in the flour to form healthy strands of gluten and the gas that will help it rise.
Please share this homemade potato bread with your friends and family and do come back to my blog for more delicious and home-tested recipes. You also may want to try my homemade potato buns, which are also fantastic using leftover mashed potatoes.
Potato Bread Recipe
3 ½ cups of milk
6 tablespoons of sugar + 1 teaspoon
6 tablespoons of canola oil
2 teaspoons of salt
1/4 cup of instant mashed potato flakes
2 packages of dry yeast (4 ½ teaspoons)
½ cups of very warm water
10 to 11 cups of sifted flour
Dissolve the yeast in the very warm water (but not hot water) with one teaspoon of the sugar. Give it a few minutes to proof. You will know the yeast is active when bubbles start appearing.
Scald the milk and pour into a large mixing bowl and stir in the sugar, oil, salt, and instant mashed potato flakes. Cool until lukewarm. (If you’re going to use the dry powdered milk, then measure the warm water and stir in the powdered milk, stirring until it is smooth).
Add the yeast and four cups of the sifted flour to the milk mixture. You can use an electric mixer or just a whisk to beat through until well incorporated.
Now gradually start adding flour, stirring only long enough until making a soft dough that leaves the sides of the mixing bowl.
Then turn this dough out onto a lightly floured surface and cover with your mixing bowl. Let this stand for about 10 minutes.
After this time passes, knead this dough until is smooth and pliable.
Cover and let this rise in a warm spot for about 1 ½ hour to 2 hours until doubled in size.
Punch down and divide the dough into three balls that you’ll roll to shape three breads.
Grease three loaf pans (8 ½ in. X 4 ½ in. -2 ½ in.) and place each shaped roll in to bake.
Bake in a 350-degree oven for about 30 minutes, depending on how your oven is regulated. This bread will have a golden brown crust.
After taking it from your oven, let the bread cool in the pans for about five minutes before attempting to remove to your cooling rack.
ENJOY!
This easy potato bread recipe uses instant mashed potatoes flakes straight from the box with milk, sugar, salt, and oil for three soft and tasty loaves.
Course:
bread, Dinner, Lunch, Snack
Cuisine:
American
Keyword:
bread recipe, homemade bread, how to make potato bread with instant mashed potatoes, instant mashed potatoes, potato bread, potato bread recipe
:
-
3 ½
cups
of milk -
6
tablespoons
of sugar + 1 teaspoon -
6
tablespoons
of canola oil -
2
teaspoons
of salt -
1/4
cup
of instant mashed potato flakes -
2
packages of dry yeast
4 ½ teaspoons -
½
cups
of very warm water -
10 to 11
cups
of sifted flour
-
Dissolve the yeast in the very warm water (not hot) with one teaspoon of the sugar. Give it a few minutes to proof. You will know the yeast is active when bubbles start appearing.
-
Scald the milk and pour into a large mixing bowl and stir in the sugar, oil, salt, and instant mashed potato flakes. Cool until lukewarm. (If you’re going to use the dry powdered milk, then measure the warm water and stir in the powdered milk, stirring until it is smooth).
-
Add the yeast and four cups of the sifted flour to the milk mixture. You can use an electric mixer or just a whisk to beat through until well incorporated.
-
Now gradually start adding flour, stirring only long enough until making a soft dough that leaves the sides of the mixing bowl.
-
Then turn this dough out onto a lightly floured surface and cover with your mixing bowl. Let this stand for about 10 minutes.
-
After this time passes, knead this dough until is smooth and pliable.
-
Cover and let this rise in a warm spot for about 1 ½ hour to 2 hours until doubled in size.
-
Punch down and divide the dough into three balls that you’ll roll to shape three breads.
-
Grease three loaf pans (8 ½ in. X 4 ½ in. -2 ½ in.) and place each shaped roll in to bake.
-
Bake in a 350-degree oven for about 30 minutes, depending on how your oven is regulated. This bread will have a golden brown crust.
-
After taking it from your oven, let the bread cool in the pans for about five minutes before attempting to remove to your cooling rack.
-
ENJOY!
