Potato
Bread
Ingredients:
12 oz water (bottled or filtered)
4 Cups flour
2 teaspoons salt
2 ½ Tablespoons sugar
¾ Cup Potato Flakes (or ½ cup potato
buds)
3 Tablespoons vegetable oil
1 ½ Tablespoons dry yeast
Directions:
Mix together potato flakes and flour
Add all other ingredients to mixing bowl
and briefly stir
*If using a stand mixer set a low speed
with dough hook and add flour mixture one cup at a time until it forms a ball
and cleans the sides of the bowl.
Set mixer on medium and knead for about
5 minutes.
Shape dough into a ball and move to a
large lightly
**If mixing by hand with a wooden spoon
add 3 cups of flour to liquid and stir until it forms a sticky dough and then
slowly add remaining flour until it forms a ball that cleans the bowl.
Place dough on a lightly floured surface
and knead at least 20 times.
Shape dough into a ball and move to a
large lightly greased bowl. Turning once
to coat dough.
Cover bowl and let rise in warm location
until double.
Once
dough has risen punch down and divide into two loafs pans (or shape into one
large round loaf on a baking sheet).
Cover
and let rise until double.
Lightly
score top (brush with butter or oil if desired)
Place
on middle rack of oven preheated to 350 degrees.
Bake
until golden brown (loaf should sound hollow when thumped) about 1 hour.
Resist
the urge to cut the bread while it is still hot. Let it rest until it is just above room
temperature and you’ll have a better loaf.
Makes two loaves or one large loaf
