Friday, 14 September 2012

Adapted Potato Bread

Shara, welcome to my blog - your recipe will be printed tomorrow!

Sarina has asked for the Potato Bread recipe. You can find the link for the original Potato Bread here at The Iowa Housewife: Potato Bread

After making it per that recipe we adapted it to our taste and needs - which I hope Sue and Myrna don't mind me printing here:

Adapted Potato Bread

Use up to 24 fl oz warm water
2 lbs strong white flour (we do sometimes mix our flours as well)
3 1/2 tablespoons Butter - I use oil its simpler
2 - 3 teaspoons salt
1 1/2 oz potato flakes - Smash
1 oz dry skim milk powder **
1 x 7g packet of dried yeast

Put all ingredients except the oil and water into a mixing bowl (either to make by hand or using a food processor.

Add the oil to the water and add 3/4 of it to the dry ingredients. If too dry add some more.

Knead for 10 minutes or process for about 5 minutes.

Put or turn into a greased bowl and leave to rise until double in size, covered with oiled cling film.

Knock back, divide into 2 and put into two prepared bread tins.Leave to rise, covered with a tea towel.

Bake for 25 minutes in a 220 Celsius oven. Turn out and leave to cool.

**If you don't have dry milk, substitute one cup of regular milk for a cup of water.

I thought sometime I might exchange the potato flakes for real, finely mashed, potato mixed into the water at the beginning to see if it still tastes the same. 


  1. Replies
    1. You are welcome, hope it turns out okay.

  2. Thanks for the welcome. This sounds really good. We'll definitely have to try it.


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