Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

Beth Hensperger

Ingredients Nutrition

  • 1 1/2 pound loaf

  • 1 13 cups water
  • 1 tablespoon vegetable oil or 1 tablespoon light olive oil
  • 1 tablespoon sugar
  • 3 cups bread flour
  • 1 12 tablespoons instant potato flakes
  • 3 tablespoons nonfat dry milk powder
  • 1 tablespoon gluten
  • 1 12 teaspoons salt
  • 2 teaspoons fast rise yeast (or 2 1/2 t. bread machine yeast)
  • 2 pound loaf

  • 1 23 cups water
  • 1 12 tablespoons vegetable oil or 1 12 tablespoons light olive oil
  • 1 12 tablespoons sugar
  • 4 cups bread flour
  • 2 tablespoons instant potato flakes
  • 14 cup nonfat dry milk powder, plus
  • 1 tablespoon nonfat dry milk powder
  • 1 tablespoon gluten, plus
  • 1 teaspoon gluten
  • 2 teaspoons salt
  • 2 12 teaspoons fast rise yeast (or 1 T. bread machine yeast)

Directions

  1. Place all ingredients in the pan according to the order in the manufacturer’s directions.
  2. Set crust on medium and program for the Basic cycle; press Start.
  3. When the baking cycle ends, immediately remove the bread from the pan and place on a rack; cool to room temperature before slicing.

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