POTATO BREAD

Submitted by Jan Collins 

Ingredients:

1 1/2 Tablespoons yeast

2 1/2 cups warm water (105 degrees to 115 degrees)

2 Tablespoons sugar 

        Dissolve yeast in water.  Stir in sugar.  Let sit about 5 minutes. 

Add in order given: 

1/4 cup canola oil

1 cup instant potato flakes

1 Tablespoon salt

2 Tablespoons gluten

6 cups unbleached high gluten bread flour. 

        Mix well.  Knead for about 10 to 15 minutes until dough is no longer sticky.  Cover and let rise until doubled about 1 hour and 15 minutes. 

        Punch down.  Divide dough into 2 equal portions.  Knead each portion slightly and then tightly roll dough to form loaf.  Spray 2 – 2# loaf pans with PAM.  Place dough in pans.

         Cover and let rise until doubled about 45 minutes. Bake at 350 degrees for 30 to 35 minutes.  Makes 2 loaves. 

Variations 

Stollen (Yield 3 loaves):

Add first 2 cups of flour.  Add 2 ounces raisins, 2 ounces sliced almonds, 8 ounces fruit mix; mix well.  Add remaining flour and knead as directed.  After first rise, divide into 3 oblong loaves.  Ice with powdered sugar glaze.  Top with 3 red/green candied cherry halves and sliced almonds. 

Hot Cross Buns (Yield 20 buns):

Add first 2 cups of flour.  Add 12 ounces raisins.  Add remaining flour and knead as directed.  Let rise.  Punch down.  Divide into 3 ounce portions. Place on parchment lined sheet pan.  Proof.  Bake as above.  Use powdered sugar glaze to make “crosses”.