Idaho Potato Bread
3/4 cup milk
1/2 cup butter or margarine
1/4 teaspoon salt (or to taste)
1/2 cup sugar
2/3 cup instant mashed potato flakes
1/4 cup warm water (105°-F to 115°-F)
1 package active dry yeast
2 eggs
3 1/2 to 4 cups flour
In small saucepan, combine milk, butter, salt and sugar;
heat until butter is melted. Remove from heat. Stir in potato
flakes; cool to lukewarm. In a large bowl, sprinkle yeast over
warm water. Stir until dissolved. Add potato mixture and eggs;
beat until smooth. Beat in enough flour to make a soft sticky
dough. Turn out onto lightly floured board and knead until
smooth and elastic (10 to 15 minutes), adding more flour when
necessary to prevent dough from sticking to board. Shape into
smooth ball, place in lightly greased clean bowl. Turn to grease
top of dough.
Cover and let rise in warm place, free from drafts, until double
in bulk about 1 1/2 hours. Punch dough down and turn onto board;
knead for a few minutes. Divide dough in half, cover and let rest
10 minutes. Shape into loaves and place in two greased 9-by-5-by
3-inch loaf pans. Cover and let rise in warm place until double,
about 45 minutes. Bake in 375-degrees F. oven 30 to 35 mintues or
until tops are golden brown and loaves sound hollow when tapped.
Remove from pans and place on wire racks to cool. Makes 2 loaves.
Source: St Petersburg FL, Evening Independent newspaper, June 9, 1976