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Potato Bread, 2 lb.
An old-time favorite, updated using instant potato flakes. Save liquid from cooling potatoes to replace water in this recipe for added flavor.
13 fl ounces (1½ cup + 2 tablespoons) water, 80°F
2 tablespoon butter or margarine
3¾ cups bread flour
⅔ cup instant potato flakes
2 tablespoons dry milk
2 tablespoons sugar
1½ teaspoon salt
2¼ teaspoons active dry yeast
1¾ teaspoon bread machine yeast
- Add liquid ingredients and butter to bread pan.
- Add all dry ingredients, except yeast, to bread pan. Tap pan to settle dry ingredients and then level, pushing some of them into the corners. Lock pan into bread maker.
- Make an indentation in center of dry ingredients fill with yeast.
- Select desired setting. Program timer, if necessary. Turn bread maker on. When bread is done, turn breadmaker off and, using oven mitts, unlock and remove the bread pan. Shake bread out of pan and cool on rack before slicing.