Potato Bread - Using Dry Mashed Potato Flakes
Although, my potato bread wasn't a complete disaster, I would hope that it would turn out better the next time I tried it.
It didn't raise quite right. The glutens were only partially activated. The bread was slightly stretchy when I decided to bake the bread, but the yeast had failed somehow. It raised about double from the lump I put in the bread pan, but there was no raising over the lip of the bread pan. Nope. It was a sad, sad loaf of bread.
- Look up a good potato bread recipe. Use your bread machine to mix. 3/4 cup milk, 1/2 cup water, 2 tablespoons of canola oil, 1 1/2 tsp salt, 3 cups flour, dry cheesy mashed potato flakes and 2 teaspoons dry yeast.
- Start your bread machine on number 8, dough. When beeps, take out and place in aluminum foil lined bread pan. Fill a pan on stove top with water and bring water to a heated state. Use heat from pan to raise bread by sitting bread pan across top of pan.
- Let raise. When raised, start oven at 350 and bake for 25 minutes. Take out of oven and slice off a piece. Cover with aluminum foil while cooling.
- 3/4 cup milk
- 1/2 cup water
- 2 tablespoons oil
- 1 1/2 teaspoons salt
- 3 cups flour
- 1 package dry cheese mashed potatoes
- 2 tablespoons dry yeast
Slice with Melted Butter
Melted butter fixes everything, right?
I sliced off a piece of the bread and buttered it. It was successful melting the butter. Score one point for me. Yayy!
The texture was dense. The outside was firm, the inside was textured. The flavor was pleasant. It would be good as a soft cracker with cream cheese. It smelled very good, but again, I was expecting the size to compare to the loaves I purchase at my local Cashwise. It did not compare.