Total Time
3hrs 30mins
Prep 3 hrs
Cook 30 mins

This is my favorite bread recipe (for white bread) It makes wonderful bread bowls for soup. This makes 4 loaves but can easily be halved. I've made half of it into loaves and half into breadbowls too.

Ingredients Nutrition


  1. Stir milk powder and hot water together till well mixed.
  2. Add cold water and now it should be cool enough for yeast, add yeast.
  3. Then add sugar, salt, shortening, and potatoes one at a time.
  4. Add flour 2 cups at a time till you get a soft but not sticky dough (you may not need all the flour).
  5. Mix well or knead for about 5 minutes or till elastic.
  6. Place in a bowl that has been lightly sprayed with pan spray and cover with a towel and let rise 1-1/2 hrs or till doubled.
  7. Punch down let rise 1 hours.
  8. Punch down and divide into 4 loaves or bread bowls or whatever.
  9. Place in greased pans or on a greased cookie sheet.
  10. Let rise 1/2 hr and bakein 325 oven for 30 min or till bottom sounds hollow when thumped.
  11. For raisin bread add 1 cup of raisins mixed with 1-2 t cinnamon per loaf, it makes great toast! My mother always "plumped" the raisins by soaking them or boiling them for a few minutes first.


Most Helpful

Pretty darn good. I quite enjoyed this bread and it seemed pretty idiot proof. I halved it and tossed it into two large loaf pans. It made lovely sandwiches. Very soft and tender bread. I think the idea of raisins and cinnamon would absolutely ROCK with this. I plan on trying it like that next week. I plan on making two batches tomorrow and freezing after the first rise. This way I can pull it out and let it thaw/second rise and have fresh bread for holiday company!

krissyburjan November 30, 2009

I've made this wonderful bread at least 5 times. I just paired it with Lorac's Josephinas recipe which produced a lovely combination. Let the neighbors get a whiff of this and you'll be the envy of your neighborhood. Forgot, if not eaten in a day or two, freeze the remainder for another time.

gailanng December 17, 2008

Easy to make and good flavor. I used the egg instead of the potatoes and substituted 5 cups of whole wheat flour for some of the white flour (I didn't have bread flour so I used all purpose flour.) The dough raised quickly! Thanks for the recipe!

rhondalynne November 07, 2007

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