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1
In large mixing bowl, combine 6 cups flour, dry milk, yeast, salt, sugar, and potato flakes; set aside.
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2
In microwave, heat water and margarine to 110 to 120 degrees.
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3
Add water mixture to flour mixture and beat on medium speed with mixer for 2 minutes.
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4
Gradually add enough flour for the mixture to form a stiff dough.
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5
Turn dough out onto floured board and knead about 10 minutes, adding flour as needed (I use my KitchenAid mixer with a dough hook).
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6
Be careful not to add too much flour; the dough should be smooth and elastic.
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7
Place the kneaded dough in a large oiled bowl and turn dough over to coat with the oil.
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8
Cover the dough with a large cloth and set aside in warm place to rise until it is doubled in size.
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9
Punch dough down and turn out onto floured board.
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10
Divide into 5 portions, shape each into loaves, and place in greased 4 1/2 x 8 1/2 inch non-stick loaf pans (the dark pans brown the bread better than the shiny pans).
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11
Cover pans with a cloth and let rise until doubled.
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12
Bake in a preheated 375 degree oven for about 25 to 30 minutes.
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13
Remove bread from pans immediately and let cool on rack.
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14
Brush tops of loaves with butter.
