Ingredients Jump to Instructions ↓

  1. 1/2 c. milk

  2. 3 T. sugar

  3. 2 t. salt

  4. 3 T. margarine or shortening

  5. 3/4 c. Idaho potato flakes

  6. 2 yeast cakes or 2 pkgs. active dry yeast

  7. 1-1/2 c. warm water about 5-1/2 c. unsifted flour

Instructions Jump to Ingredients ↑

  1. Scald milk; stir in sugar, salt, margarine and potato flakes. Cool to lukewarm. Dissolve yeast in warm water. Stir in lukewarm potato mixture-mix well. Add 3-cups of the flour. Beat until smooth. Add remaining flour to form sift dough (about 2-1/2 cups). Knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover-let rise until double in bulk, about 1 hour. Punch down, divide in half, shape into loaves, place in greased 8-1/2 x 4-1/2 x 2-1/2 loaf pans, cover and let rise until double in bulk. Preheat oven to 400 and bake 30 to 35 minutes. Remove from pans and cool.


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