This recipe can also be used to make rolls versus whole loaves of bread Great at any holiday dinner
Prep Time
1 hr 40 mins
Dificult
Medium
Servings
2 hrs 30 mins
Ingredients
Instructions
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.
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.
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.
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.
Preheat oven to 350 degrees F (175 degrees C).
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.
Cook's Note:
Now available on the market are flavored instant mashed potato flakes including four-cheese
Southwestern
extra-butter and so many other flavors. There is a garlic mashed potato which REALLY tastes great if you are making an Italian type of dinner. However
I add three cloves or 1 teaspoon of minced garlic to add more of a kick.
