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Ingredients
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4 cups water
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⅓ cup butter
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⅓ cup white sugar
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¼ cup dry buttermilk powder
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4 teaspoons salt
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2 (.25 ounce) packages active dry yeast
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1 cup instant mashed potato flakes
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10 cups bread flour, divided
Directions
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Bring the water, butter, sugar, buttermilk powder, and salt to a simmer in a saucepan over low heat. Remove from the heat, mix well, and let cool to between 105 and 110 degrees F (41 to 43 degrees C). Sprinkle the yeast on top of the mixture, and let stand for about 10 minutes, until the yeast begins to form a creamy foam. Stir in the instant mashed potato flakes, and mix well.
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Pour the yeast mixture into the work bowl of a standing mixer with a dough paddle, and slowly incorporate 8 cups of bread flour into the liquid, adding the flour 1 cup at a time.
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Turn the dough out onto a floured surface, and knead for about 8 minutes, adding the remaining flour to the dough as you knead. When the dough is smooth and elastic, form into a ball, and place into a large greased bowl. Turn the dough over in the bowl to grease the top, cover with a cloth, and let rise in a warm place for about 1 hour, until doubled.
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Spray 2 9x5 inch loaf pans with cooking spray. Punch the dough down, divide into two pieces, and shape each piece into a loaf shape. Place the loaves in the baking pans, seam sides down, cover with a cloth, and let rise in a warm place until doubled, about 30 minutes.
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Preheat oven to 350 degrees F (175 degrees C).
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Bake bread for 30 minutes in the preheated oven, until the tops are golden brown and the loaves sound hollow when tapped. Remove from pans to a wire rack to cool.
Cook's Note:
Now available on the market are flavored instant mashed potato flakes including four-cheese, Southwestern, extra-butter and so many other flavors. There is a garlic mashed potato which REALLY tastes great if you are making an Italian type of dinner. However, I add three cloves or 1 teaspoon of minced garlic to add more of a kick.
Nutrition Facts (per serving)
47 | Calories |
3g | Fat |
5g | Carbs |
1g | Protein |
Nutrition Facts | |
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Servings Per Recipe 24 | |
Calories 47 | |
% Daily Value * | |
Total Fat 3g | 3% |
Saturated Fat 2g | 9% |
Cholesterol 8mg | 3% |
Sodium 416mg | 18% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 0g | 1% |
Total Sugars 4g | |
Protein 1g | 2% |
Vitamin C 2mg | 2% |
Calcium 18mg | 1% |
Iron 0mg | 1% |
Potassium 55mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.