Best Potato Bread Using Instant Potato And Dry Milk Recipes

MASHED POTATO BREAD

Steps:

• In a medium sized bowl or a stand mixer, mix the mashed potatoes, eggs, salt and butter.
• In a separate bowl, combine the warm milk and 2 TBSP of the sugar. Stir until the sugar is dissolved. Add in the yeast and let it sit, to proof until the mixture begins to bubble up.
• Using the dough hook on your mixer, add in the remaining sugar, as well as the flour in 1 cup at a time, allowing the flour to be incorporated before adding more. If you live in a relatively humid area, you might need an additional 1/4 cup of flour. Knead for 3 minutes. If the dough is still really sticking to the bottom, then add a tablespoon more flour. If it's sticking a little bit, that's fine, no need to add more flour. (Slightly sticky dough often yields soft & tender bread!)
• Continue to let the machine kneed the dough for about 5 more minutes; The dough should knead for about 8 to 10 minutes total.
• Transfer the dough ball onto a lightly floured surface. Round the dough with your hands and place it in a lightly greased mixing bowl. Turn the dough over so the side with grease on it now faces up. Cover tightly with plastic wrap, and let it rise in the warm oven until doubled in size, about 1 to 1 1/2 hours. (See notes about rising dough in the oven!)
• Punch the dough down to deflate. Turn it out onto a lightly floured surface large enough to roll it out. Roll the dough balls into a long rectangle. It should be about as wide as the loaf pan you plan to bake it in. Carefully roll the dough from short end to short end, and pinch and fold the ends underneath along the seam. Place the dough, seam side down, in lightly greased bread/loaf pan.
• Let dough rise again for 45 minutes to 1 hour. You're ready to bake it when the dough has risen about 1 inch above the rim.
• Preheat the oven to 375 degrees F. Bake the loaf on the middle rack for 25 to 35 minutes, or until internal temp reaches 200 degrees F and crust is a deep golden brown. Remove and let cool for about 5 minutes, then transfer out onto a wire rack to cool completely. Brush with butter.
• Slice and serve, or wrap tightly with plastic wrap and then tin foil to store in the freezer.

POTATO BREAD (WITH INSTANT POTATO FLAKES AND DRY MILK) FAST2EAT

Steps:

• Attach the kneading blade in the Bread Maker pan.
• Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker - mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
• Carefully insert bread pan into the bread maker and gently close the lid.
• Select "Basic" bread setting. If available, choose crust colour (I usually set Medium, but if you prefer set Light or Dark) and loaf size (2LB) and Press the Start button.
• It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
• Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
• Use non-stick Spatula to gently loosen the sides of the bread from the pan.
• Turn the bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto the rack.
• Cool for about 10-15 minutes before slicing.
• To make perfect slices every time use a Bread Slicer with an Electric Knife.

POTATO BREAD II

Steps:

• Place ingredients in the bread machine in the order suggested by the manufacturer. Set machine to Light Crust.

POTATO BREAD (USING INSTANT POTATO AND DRY MILK)

Steps:

• Mix potato flakes and water to make 2/3 c.
• mashed potato Place in a large bowl.
• Stir in next four ingredients (hot water, shortening, salt and sugar) Set aside to cool.
• Stir yeast into ½ c.lukewarm water.
• When potato mixture is cooled to lukewarm, add yeast mixture.
• Add dry milk/flour mixture to potato mixture and beat well.
• Add 2 cups of flour beat until smooth.
• Add 2 more c. flour.
• Beat until smooth.
• Place about 1 c. of flour on your bread board.
• Turn out dough on floured board and knead for 5 minutes.
• Add more flour as needed.
• Oil a bowl and place kneaded dough in it.
• Brush top of dough with a bit more oil.
• Cover with a towel and let rise until doubled.
• Punch down and halve dough.
• Knead each half on floured board and form into two (three) loaf shapes.
• Grease two 5x9 loaf pans (or 3- 4x9 pans) Place dough in pans.
• Brush tops with oil.
• Let rise until doubled.
• Preheat oven to 400F Bake for 30-40 minutes.

POTATO BREAD (BREAD MACHINE)

Steps:

• Add all ingredients to bread machine in order listed, or as recommended by your bread machine.
• Select desired setting and press start.
• I make this using the basic cycle and the lightest crust setting.

POTATO BREAD I

Steps:

• Add ingredients to bread machine in order suggested by the manufacturer. Add enough water to make a firm dough; use less if leftover potatoes are used.
• Bake at regular bread cycle.

POTATO BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).