Roadside Potato Bread – a delicious recipe with milk, sugar, lard, salt, instant mashed potatoes, active dry yeast. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Scald milk. Pour into large bowl and stir in sugar, lard, salt and instant mashed potatoes. Cool to lukewarm. Sprinkle yeast on warm water. Stir to dissolve. Add yeast and 4 cups of flour to milk mixture. Beat 2 minutes with electric mixer at medium speed or until butter is smooth. Or beat by hand. Mix in just enough of remaining flour a little at a time, first with spoon and then with hands, to make a dough that leaves the sides of the bowl. Turn onto lightly floured board. Cover and let rest 10 to 15 minutes. Knead until smooth, about 10 minutes. Place in greased bowl. Turn dough over to grease top. Cover and let rise in warm place until double in bulk, 1 1/2 to 2 hours. Punch down dough. Cover and let rise again until doubled, about 45 minutes. Turn onto board and divide in 3 equal parts. Round up in balls. Cover and let rest 10 minutes.
1297
kcal
Calories
26
g
Fat
228
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 1/2 c. milk, 6 Tbsp. sugar, 6 Tbsp. lard or butter, 2 tsp. salt, and more.
Yes, Roadside Potato Bread 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.
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