Potato Bread-made with instant potato flakes means you don’t have wait for leftover mashed potatoes to make it.
I have to tell you about this potato bread. First off, it’s good, like addictingly good. So good that you might as well just plan a meal of bread and butter good. You can pretend and make a small salad to go with the bread but really, we all know what’s gonna happen.
But that’s not what I want to tell you about it. I want to tell you about the photos of this bread.
These are not the original photos. I went on a baking spree. Ok, we just couldn’t get enough of this bread. I even made it as teachers’ gifts at the end of the school year. I took it in, still warm from the oven. I made big loaves, I made mini loaves. I made it in a loaf pan, I made it free form.
And each time, I took photos.
The first time I took the photos, I forgot to put my memory card in the camera. I can’t tell you how many times I’ve done that. My camera needs a loud alarm that says stop you dummy, there’s no card inserted! I bake more potato bread, I make sure the card is in the camera this time. Of course I’m not a person to take photos and immediately go edit them. No, I let them sit on the memory card for a week or more before removing and loading onto my computer.
I still haven’t figured out what went wrong. But the photos weren’t on the memory card. Again, I need a loud alarm, hit you over the head, doesn’t let you take a picture-notification. I needed a new memory card as back up anyway.
Now that I’ve finally got photos, I can just make this bread because we enjoy it.
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- 1 envelope yeast (2 1/4 teaspoons)
- 1/2 cup warm water, 115 degrees
- 3 cups bread flour
- 1/3 cup instant potato flakes
- 3/4 cup milk
- 2 tablespoons sugar + 1/2 teaspoon
- 2 tablespoons olive oil + extra for brushing
- 1 teaspoon salt
- Combine yeast, 1/2 teaspoon sugar and warm water in a small bowl, stirring until dissolved. Let sit until foamy, about 10 minutes. In mixing bowl, stir together potato flakes, milk, oil and remaining sugar and salt.
- Stir in yeast mixture. Add flour, 1 cup at a time, making sure to completely blend in. Once all flour is added, knead bread, either by hand or with dough hook attachment for 8-10 minutes.
- Place dough in a greased bowl, cover loosely with plastic wrap and let rise until doubled, about 45 minutes.
- Turn dough out onto lightly floured surface. Knead 6-8 times then roll out to about a 9-15 rectangle. Roll dough from short end then tuck ends under. Place dough on a lightly greased baking sheet or in a lightly greased loaf pan. Cover and let rise for about 30 minutes.
- Preheat oven to 350 degrees, just before baking, with a sharp knife, add on long slit or 3 smaller slits across the top of dough. Brush top of loaf with olive oil. Place in oven and bake for 40-50 minutes, until bread is a deep golden color and sounds hollow when thumped.
recipe source chocolatechocolateandmore.com
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