Potato Bread, 1 lb.
An old-time favorite, updated using instant potato flakes. Save liquid from cooling potatoes to replace water in this recipe for added flavor.
6½ fl ounces (¾ cup + 1 tablespoon) water, 80°F
1 tablespoon butter or margarine
2 cups bread flour
⅓ cup instant potato flakes
1 tablespoon dry milk
1 tablespoon sugar
1 teaspoon salt
1½ teaspoons active dry yeast
1 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.
- West Bend Admin