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    You are in: Home / Recipes / Potato Bread (using instant potato and dry milk) Recipe
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    Potato Bread (using instant potato and dry milk)

    Potato Bread (using instant potato and dry milk). Photo by Kitsune

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 40 mins

    3 hrs

    40 mins

    Aroostook's Note:

    This is a measured variation of a Nanny Stackhouse recipe. She made 9-12 loaves of this delicious bread every Saturday to give away to family and friends. The Monticello Grange sure misses her cooking!

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    Units: US | Metric


    1. 1
      Mix potato flakes and water to make 2/3 c.
    2. 2
      mashed potato Place in a large bowl.
    3. 3
      Stir in next four ingredients (hot water, shortening, salt and sugar) Set aside to cool.
    4. 4
      Stir yeast into ½ c.lukewarm water.
    5. 5
      When potato mixture is cooled to lukewarm, add yeast mixture.
    6. 6
      Add dry milk/flour mixture to potato mixture and beat well.
    7. 7
      Add 2 cups of flour beat until smooth.
    8. 8
      Add 2 more c. flour.
    9. 9
      Beat until smooth.
    10. 10
      Place about 1 c. of flour on your bread board.
    11. 11
      Turn out dough on floured board and knead for 5 minutes.
    12. 12
      Add more flour as needed.
    13. 13
      Oil a bowl and place kneaded dough in it.
    14. 14
      Brush top of dough with a bit more oil.
    15. 15
      Cover with a towel and let rise until doubled.
    16. 16
      Punch down and halve dough.
    17. 17
      Knead each half on floured board and form into two (three) loaf shapes.
    18. 18
      Grease two 5x9 loaf pans (or 3- 4x9 pans) Place dough in pans.
    19. 19
      Brush tops with oil.
    20. 20
      Let rise until doubled.
    21. 21
      Preheat oven to 400F Bake for 30-40 minutes.

    Ratings & Reviews:

    • on September 10, 2014


      This is a great bread if you make it for dinner time and finish it. Nice potato flavor, looks and texture but unfortunately the texture is fleeting to say the least. The next day I put a slice in the toaster and it came completely apart when I went to remove it leaving most of it in the toaster. I make bread a couple times a week and I've never had that one happen with toast.<br/>I'll try it again, but next time I'll add lecithin and use my dry WHOLE milk. Yes, you can buy dry whole milk and it's a common baking ingredient. I get mine on line and I assumed the dry milk listed here was the regular kind you get at the grocer.<br/>I always follow a recipe to the letter on the first try.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 23, 2011


      I made this last night again. This time I added a tablespoon of honey; the husband said it was perfect.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 21, 2010


      I just sliced this and it is amazing! I made two loaves a bread a week, this will be my new white bread recipe. For the second rising in the loaf pans I only needed to rise mine for 15-20 min. I also only needed to bake mine for 25 min. Came out perfect. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Potato Bread (using instant potato and dry milk)

    Serving Size: 1 (2027 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2652.2
    Calories from Fat 551
    Total Fat 61.2 g
    Saturated Fat 20.7 g
    Cholesterol 62.0 mg
    Sodium 3765.8 mg
    Total Carbohydrate 446.2 g
    Dietary Fiber 16.4 g
    Sugars 51.3 g
    Protein 72.6 g

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