Who can resist such a simple, delicious bread? Potato bread is light and scrumptious. This version is made in the bread machine. I chose to use the dough setting then prepared in a bread pan you can use the bread machine pan if desired.
Ingredients
1 2/3 cup water (115-125F) 398g
1 1/2 tsp salt
3 tbsp white sugar
3 1/2 cup bread flour or all-purpose 420g
1/3 cup dry milk powder 75g
1/2 cup potato flakes 25g
1 1/4 tsp instant yeast
Instructions
Place ingredients in the baking pan in order of your manufacturer's recommendation.
Select the Basic/White setting. Remove the loaf from the pan and let cool 20 -25 minutes before slicing. It is best to wait longer; cooling is part of the baking.
Susie's Tips & Tricks
If you would like you can skip the milk powder and substitute milk for the water.
Instant yeast and bread machine yeast are the same; buy the most affordable. Store your yeast in the fridge; it will last longer.
If you don't have powdered milk, just omit and use milk instead.
Don't use the delay feature if you use perishable ingredients.
Bread machines can be finicky. Carefully measure your ingredients. An extra tablespoon of fluids can ruin a bread.
Check the kneaded ball. Is it moving nicely in the pan? Is it tacky not sticky? If it's not quite right you may need to add a tbsp of flour and let it knead to process. If it's very dry; it may need a tsp of fluid to help. Touch it.