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.


  1. Sorry to have to ask this, but potato flakes are instant potatoes? Ive never made any home made bread recipes using it but it sounds so interesting and I always love a good potato bread..

  2. Yes, that's exactly what they are. Easier than using leftover mashed potatoes like Grandma...we seldom have leftovers!

  3. I made this today and it was wonderful! I threw a handful of chopped fresh rosemary in it because I had some extra on hand. Makes amazing turkey sandwiches. I am going to copy this one down and put it in my recipe box!


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