If you’ve ever tried potato bread, you know that the addition of mashed potatoes makes for some nice, soft bread and, unlike a lot of homemade breads, these loaves stay soft for a surprising number of days. A big thanks to the Frugal Girl for letting us showcase this recipe and her beautiful photography.
- 1 cup dry Original Mashed Potatoes (or try one of our flavored varieties to add some extra flare)
- 1½ cups warm water
- 2 packages active dry yeast (2¼ teaspoons each)
- 2 Tbsp sugar
- 2 Tbsp melted, cooled butter or oil
- 1 Tbsp salt
- 4.5-6 cups all purpose flour
- Preheat oven to 350°F.
- In a mixing bowl, combine warm water and yeast; let stand for several minutes.
- Stir in dry mashed potatoes, sugar, butter, and salt; mix well.
- Stir in enough flour to make a soft dough.
- Turn dough out onto a floured surface and knead 5-8 minutes, or until dough is smooth and elastic, adding flour as needed.
- Place dough in bowl, cover, and let rise 1 hour. Punch dough down, divide in half, and shape each half into a loaf.
- Place in 4 x 8? loaf pans, cover, and let rise 30-45 minutes, or until doubled.
- Bake 30-35 minutes, or until lightly browned. Cool on wire rack.
Mix It Up
Substitute other great products for endless flavor combinations!