Potato Yeast Bread

This is one of our favorite breads – the potato flakes make it moist and it keeps longer.  It's one of the breads I have made the longest, probably 52 years, since I first married.  It's still one I make regularly as I did Saturday.
I slice these when they are very cool; package in bread bags and freeze. We remove them a couple of slices at a time. 
Let the dough rise the first time right in the mixer bowl, saves washing! 
Takes about 2 hours.  This quicker and simpler method uses Instant yeast or bread machine yeast, using plain active dry yeast means longer rising times.
Potato Bread
2 2/3 cups water
2 pounds bread flour -- about 6 1/2-7 cups (can use 1 cup whole wheat flour substitute)
3 1/2 tablespoons Butter -- (or salad oil)
3 1/2 tablespoons sugar
4 teaspoons salt
1 1/2 Ounces potato flakes -- (5/8 cup)
1 Ounce dry skim milk -- (1/3 cup)
4 Teaspoons Instant or rapid rise dry yeast* (2 packages)

•Heat water to 120-125 ° in microwave or saucepan. Use an instant-read thermometer to get the right temperature.  Place flour (minus 1 cup), butter, sugar, salt, potato flakes, dry milk and yeast in mixer bowl.
•Using paddle attachment, turn on mixer to slow and add water. Turn to speed 2 and mix 2 minutes. Change to dough hook, add remaining flour and knead 6 minutes.
•Let rise in warm place in covered mixer bowl 10 minutes.
•Shape into 2 loaves, about 1# 13 oz. each, let rise in  greased 8 1/2 x 4 1/2" pans 30 minutes or until the loaf is 1" above pan rim, while preheating oven to 400 °. Bake 28 minutes.  Check doneness with an instant-read thermometer 1 inch into end of loaf should read 190-200°.
In 2019- $ 1.08 per loaf   Makes 2 loaves for $2.18
Per Serving: 128 Calories; 2g Fat (12.8% calories from fat); 4g Protein; 24g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 287mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
** If you use active dry yeast instead of instant or rapid rise yeast, the rising times just about double.
**If you don't have dry milk, substitute one cup of regular milk for a cup of water.
**I often make this in 4" x 10" loaf pans, for a little narrower, longer loaf.