Potato Bread Using Instant Potato and Dry Milk
Experience the perfect blend of comfort and versatility with this Potato Bread made from instant potato flakes and nonfat dry milk powder. This easy-to-follow recipe transforms simple pantry staples into a soft, tender loaf that’s perfect for sandwiches, toast, or as a standalone treat. The addition of instant potato flakes creates a uniquely moist and fluffy texture, while dry milk powder enhances the bread’s rich flavor. With only 20 minutes of prep time and straightforward steps like kneading and letting the dough rise, even novice bakers can achieve bakery-quality results. Whether shaped into a hearty loaf or soft rolls, this golden, homemade bread is sure to become a family favorite. Perfect for beginner bakers and bread enthusiasts alike, this recipe is a must-try for anyone seeking the ultimate comfort bread.
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Recipe Information
Ingredients
- 1.25 cups Warm water
- 0.5 cups Instant potato flakes
- 0.25 cups Nonfat dry milk powder
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Salt
- 2.25 teaspoons Active dry yeast
- 3.5 cups All-purpose flour
- 3 tablespoons Unsalted butter, softened
Instructions
In a large bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the top and let it sit for 5–10 minutes, or until it becomes foamy.
Stir in the instant potato flakes, nonfat dry milk powder, salt, and softened butter until well combined.
Gradually add the all-purpose flour, 1 cup at a time, mixing until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for about 8–10 minutes, until it becomes smooth and elastic.
Place the kneaded dough into a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Punch down the dough to release any air bubbles, then shape it into a loaf or divide it into rolls as desired.
Place the shaped dough into a greased 9x5-inch loaf pan (or on a baking sheet for rolls). Cover it loosely and let it rise again for 30–45 minutes, or until doubled in size.
Preheat the oven to 375°F (190°C).
Bake the bread for 25–30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 5–10 minutes before transferring it to a wire rack to cool completely. Slice and serve as desired.
Nutrition Facts
Calories |
2264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 3733 mg | 162% | |
| Total Carbohydrate | 410.5 g | 149% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 43.2 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 469 mg | 36% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 1502 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
