Instant-Potato Bread (Bread Machine)

Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

Beth Hensperger

Ingredients Nutrition

  • 1 1/2 pound loaf

  • 12 cup water
  • 23 cup buttermilk
  • 1 12 tablespoons olive oil
  • 1 12 tablespoons dark honey
  • 2 12 cups bread flour
  • 13 cup instant potato flakes
  • 1 tablespoon gluten
  • 1 14 teaspoons salt
  • 1 34 teaspoons raid rise yeast (or 2 1/4 t. bread machine yeast)

Directions

  1. Place all the ingredients in the pan according to the order in the manufacturer's instructions.
  2. Set crust on medium and program for the Basic cycle; press Start.
  3. The dough ball will be nicely formed and slightly sticky but stiff at the same time when tested.
  4. It should feel a bit sticky, so take care not to add any more than an extra tablespoon of flour.
  5. The potato flakes will soak up the extra moisture during the rises and will become smooth during the risings.
  6. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
  7. Let cool to room temperature before slicing.
Most Helpful

5 5

This makes very nice bread, soft but chewy, with just a hint of a buttermilk tang. It should be lovely as toast or in sandwiches. I just threw everything in the breadmaker and got the loaf in the picture. Pretty good! I used SAF instant yeast, and used the (smaller) amount given for rapid rise yeast. It worked fine. Thank you very much for sharing this recipe with us.