This potato bread makes 2 loaves and uses dry buttermilk powder and instant potato flakes for extra flavor.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
47 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Bring the water, butter, sugar, buttermilk powder, and salt to a simmer in a saucepan over low heat. Remove from the heat, mix well, and let cool to between 105 and 110 degrees F (41 to 43 degrees C). Sprinkle the yeast on top of the mixture, and let stand for about 10 minutes, until the yeast begins to form a creamy foam. Stir in the instant mashed potato flakes, and mix well.
Step 3
Pour the yeast mixture into the work bowl of a standing mixer with a dough paddle, and slowly incorporate 8 cups of bread flour into the liquid, adding the flour 1 cup at a time.
Step 4
Turn the dough out onto a floured surface, and knead for about 8 minutes, adding the remaining flour to the dough as you knead. When the dough is smooth and elastic, form into a ball, and place into a large greased bowl. Turn the dough over in the bowl to grease the top, cover with a cloth, and let rise in a warm place for about 1 hour, until doubled.
Step 5
Spray 2 9x5 inch loaf pans with cooking spray. Punch the dough down, divide into two pieces, and shape each piece into a loaf shape. Place the loaves in the baking pans, seam sides down, cover with a cloth, and let rise in a warm place until doubled, about 30 minutes.
Step 6
Bake bread for 30 minutes in the preheated oven, until the tops are golden brown and the loaves sound hollow when tapped. Remove from pans to a wire rack to cool.
