Potato Flake Bread
A hearty, soft bread with a subtle sweetness and rich flavor from potato flakes, ideal for breakfast or sandwiches, suited for bread lovers and family meals.
Ingredients
Instructions
- Mix together sugar, vegetable oil, salt, warm water, starter, and flour. Put into a large greased bowl, cover lightly, and leave all night at room temperature.
- Punch down the dough and knead a few times.
- If using 9 x 5 x 3-inch pans, divide the dough in half.
- Knead each part 8 to 10 times.
- Put the dough into greased pans.
- Brush the tops with melted margarine.
- Cover and let rise in a warm place until doubled, about 1 to 5 hours.
- Bake at 325°F (160°C) for 30 to 40 minutes, depending on the size of pans used.
Tips & Substitutions
For best results, ensure your water is warm but not hot to avoid killing the yeast. If you don’t have a starter, you can use a store-bought one or make a quick sourdough starter. If you prefer a sweeter bread, consider adding a touch more sugar or incorporating honey. This recipe can also accommodate whole wheat flour for a heartier texture.
Serving Suggestions
Potato Flake Bread is delicious served warm with butter or alongside soups and stews. It pairs beautifully with Black Beauty Salad for a refreshing meal. You can also enjoy it toasted with jam or as a base for sandwiches. For a hearty breakfast, try it with scrambled eggs and fresh herbs.
Storage & Reheating
Store leftover bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, thaw at room temperature and warm in a 350°F (175°C) oven for about 10-15 minutes for a fresh, crusty texture.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Flake Bread contains roughly 625 calories, with 10g protein, 73g carbohydrates, and 33g fat. It is an excellent source of vitamin A (55% of the Daily Value) and iron (24% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 2096mg per serving (91% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of plain unbleached flour?
Yes, you can substitute whole wheat flour for a denser texture, but you may need to adjust the liquid slightly as whole wheat absorbs more moisture. Start by using 5 cups of whole wheat flour and add additional warm water as needed until the dough reaches the desired consistency.
How do I know when the dough has risen enough?
The dough is ready when it has doubled in size, which can take anywhere from 1 to 5 hours depending on the warmth of your kitchen. To check, gently press your finger into the dough; if the indentation remains, it’s ready to be punched down and shaped.
Can I make this bread ahead of time?
Absolutely! You can prepare the dough and let it rise overnight in the refrigerator. Just be sure to bring it back to room temperature before shaping and baking. This method can enhance the flavor and texture of the bread.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).