Potato Bread Recipe

This guest post is from Lisa, from Chaos Appreciation.  Lisa is a Christian, Homeschooling wife and mother of three lovely girls and one little man. She shares how she survives the crazy on her blog Chaos Appreciation and is active as @TaderDoodles on Twitter.

First I’d like to thank Connie for letting me share my bread recipe with all her readers!  I’ve spent several years now searching the interwebs for the perfect bread recipe.  I wanted one that did not require a starter, did not have to be fed, and one that would freeze well.  While all the recipes I tried were very tasty, none were quite right.

Until now.

By accident or sheer luck I stumbled upon this recipe and it has been a joy to bake (and eat)!

Fair warning: this makes a LOT of bread!

Potato Bread

¼ cup of butter (one stick, softened)
2 Tablespoons Yeast
1 Cup and 1 Tablespoon Sugar (separated)
1 Cup WARM Water
3 cups HOT Water
1 Cup Instant Potato Flakes
2 Tablespoons Salt
1 Cup Milk
½ cup Oil
1 Egg, beaten
5 lb bag of Bread Flour
Bowl to proof yeast
Large bowl to mix (capable of holding more than 8 cups of liquid)
Larger bowl or clean dishpan for first rising of dough.

1. Mix Yeast, Tablespoon of Sugar, and cup of warm water in bowl and set aside to proof. (If you do not see bubbles appearing after a few minutes the your yeast is bad. Dump it out and try again with fresh yeast)
2. In a LARGE Bowl mix instant potato flakes, HOT water, salt, cup of sugar, milk, oil and beaten egg. 
3. Add yeast mixture.
4. Add enough warm water to bring total liquid volume to 8 cups.  (This varies depending on how your yeast proofs but in usually I end up adding roughly 2 more cups of water. It’s best to start with less and if your dough is dry you can add more later)

5. Slowly add in the 5 lbs of flour. Your dough should be sticky but not elastic.
6. Move dough into clean oiled dishpan, cover and let rise 1 hour.

7. Punch down and separate into loaves, rolls, etc.. Place dough into loaf pans, pie pans, etc. that have been generously greased with softened butter.
● once formed, dough can be frozen at this stage and later defrosted, left to rise and baked.
● You can get several loaves and several pie plate sized tins of rolls out of one recipe.
8. If not freezing, let dough rise again until doubled (approx. one hour) covered.

9. Loaves should be baked at 350 degrees until golden brown (time varies based on size of loaf, altitude, etc.) Rolls should be baked at 450 degrees until golden brown

I recently made this recipe as a gift for my husband’s grandfather.  He has not had fresh homemade bread in his home since his wife passed away nine years ago.  I presented him with a frozen loaf of bread and two ziplock bags full of frozen rolls.  He can now take one out at breakfast and bake it for dinner – easy peasy.

I love this recipe because it is quick, no starter needed, and it freezes beautifully!

Be Sociable, Share!

•