Potato Bread (Using Instant Potato And Dry Milk)

Name: Potato Bread (Using Instant Potato And Dry Milk)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup instant potato flakes; 1/2 cup hot water; 2 cups hot water; 1/3 cup shortening; 1/4 cup sugar; 1 tablespoon salt; 2 packages dry yeast; 1/2 cup lukewarm water; 1 cup dry milk, added to; 3 cups flour; 5 -6 cups flour; 2 teaspoons oil (approx)

Servings: persons

1/2 cup instant potato flakes
1/2 cup hot water
2 cups hot water
1/3 cup shortening
1/4 cup sugar
1 tablespoon salt
2 packages dry yeast
1/2 cup lukewarm water
1 cup dry milk, added to
3 cups flour
5 -6 cups flour
2 teaspoons oil (approx)

1
Mix potato flakes and water to make 2/3 c.
2
mashed potato Place in a large bowl.
3
Stir in next four ingredients (hot water, shortening, salt and sugar) Set aside to cool.
4
Stir yeast into 1/2 c.lukewarm water.
5
When potato mixture is cooled to lukewarm, add yeast mixture.
6
Add dry milk/flour mixture to potato mixture and beat well.
7
Add 2 cups of flour beat until smooth.
8
Add 2 more c. flour.
9
Beat until smooth.
10
Place about 1 c. of flour on your bread board.
11
Turn out dough on floured board and knead for 5 minutes.
12
Add more flour as needed.
13
Oil a bowl and place kneaded dough in it.
14
Brush top of dough with a bit more oil.
15
Cover with a towel and let rise until doubled.
16
Punch down and halve dough.
17
Knead each half on floured board and form into two (three) loaf shapes.
18
Grease two 5x9 loaf pans (or 3- 4x9 pans) Place dough in pans.
19
Brush tops with oil.
20
Let rise until doubled.
21
Preheat oven to 400F Bake for 30-40 minutes.

914

kcal

Calories

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup instant potato flakes, 1/2 cup hot water, 2 cups hot water, 1/3 cup shortening, and more.

Yes, Potato Bread (Using Instant Potato And Dry Milk) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!