ABM Instant Potato Bread
February 06, 2014
"I found this recipe on the internet. I make our bread and have been searching for a bread that tasted good, stayed moist, and stayed fresher longer. This bread met all my criteria. I just made a loaf to go with stew I made for dinner. It's from "The Bread Lover's Bread Machine Cookbook by Beth Hensperger". There is actually very little work for you to do. The time I have listed for the prep and cook time includes how long the bread machine takes for the dough, my forming it into a loaf, the time it takes for the bread to rise a second time, and the baking time in your oven. Yield: One 2 lb. loaf"
- Serving Size: 1 (64.5 g)
- Calories 136.4
- Total Fat - 4 g
- Saturated Fat - 0.8 g
- Cholesterol - 1.4 mg
- Sodium - 296.2 mg
- Total Carbohydrate - 22.8 g
- Dietary Fiber - 2.9 g
- Sugars - 3.3 g
- Protein - 4.2 g
- Calcium - 25.9 mg
- Iron - 1 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.4 mg
Place ingredients in pan according to the order in the manufacturer's instructions (NOTE: Be sure to add the flour first, to the liquid already in pan, and then the potato flakes. Otherwise, as you are measuring the flour, the potatoes will already be soaking up the liquid, and the result will be a dry dough ball.)
My Notes: I put this on dough cycle.
When dough cycle completed remove dough from ABM to floured surface and knead a few times to remove air bubbles.
Form into loaf and put in 9x5-inch bread pan that has been sprayed with Pam. Let rise till doubled in size.
Bake in preheated 350 degree oven for 35 minutes.
Remove from oven and let cool for 5 minutes.
Remove from pan to a wire rack and finish cooling.
Slice and store in airtight container.
I allowed two to three slices per person, but that will depend on how thick you slice it.
Tips & Variations
- Bread Machine