Instant Potato Bread

  

I am really excited to share this bread machine recipe with you today for Instant potato Bread!  This is the most delicious loaf of bread I have ever made in the bread machine.  I tell you no lie!

It has a beautiful crumb and a crisp crust. The interior of the bread is moist, fluffy and dense. And the flavor is amazing. In short it is perfect! 

 

I know, on the outside it looks a bit wrinkly and ugly, but this is one case where you definitely do not want to be judging the book by its cover. If you were to overlook this one you are missing out on a real gem of a bread! 

One of the local grocery stores sells store made potato bread and whenever they have it on the shelves it is one of the first breads to disappear.!!

 

Now, with this potato bread recipe, you don't have to wait for them to have it on the store shelves, nor do you have to wait until you have leftover mashed potatoes!  It uses dry instant mashed potatoes! 

 

This is an addictively tasty loaf, slightly tangy from the use of buttermilk, sweetened with honey and enriched with just a touch of olive oil! 

 

I was a bit dismayed when I first saw the loaf. I thought to myself, could this loaf be any uglier . . . . but all of my reservations disappeared as soon as I cut into the loaf.  What a beautiful tight crumb it had!

It also cuts beautifully into nice even slices for making sandwiches with or toasting.  I have enjoyed a few slices of it toasted every day since I baked it. Yummy! 

I adapted the recipe from a book by Beth Hensperger entitled, The Bread Lover's Bread Machine Cookbook. If you have a bread machine you really need this book!

 

WHAT YOU NEED TO MAKE INSTANT POTATO BREAD

• 1/2 cup (120ml) water
• 2/3 cup (160ml) buttermilk
• 1 1/2 TBS olive oil
• 1 1/2 TBS dark honey
• 2 1/2 cups (350g) bread flour
• 1/3 cup (20g) instant potato flakes
• 1 TBS vital wheat gluten
• 1 1/4 tsp salt
• 2 1/4 tsp bread machine yeast

 

The buttermilk in this recipe gives this bread a moist texture and a lovely bit of a tang.  If you don't have buttermilk you can easily make your own by whisking together equal parts of plain full fat yogurt and full fat milk.

You can also make a good substitution by measuring 1 TBS of lemon juice or white vinegar into a cup measure and adding milk to make up the full measure needed. Leave to clabber for 5 to 10 minutes prior to using.

 

Bread machine loaves work best with bread flour. By that I mean flour that has a higher gluten count which is designed specifically for making bread. 

I also recommend adding Vital Wheat Gluten, which, while it is not totally necessary, will give you a much nicer loaf and help your bread to rise higher. I have been most impressed since I started adding this ingredient to my bread machine loaves! I highly recommend!

 

I used Instant Potato Flakes.  These are the ones you can buy in the store that, when reconstituted make mashed potatoes.  I believe any brand will do.

The recipe specified dark honey.  I am not quite sure what she meant by that, but I took it to mean a honey that is darker in color. Perhaps a honey that is not quite as refined?

I love Greek honey. It has a beautiful distinct flavor and a lovely deep amber color. This is what I used with most delicious results! 

 

HOW TO MAKE INSTANT POTATO BREAD

This is a bread machine recipe, but you could also just do the dough in the bread machine and then shape, raise and bake in a regular loaf pan if you prefer. I know many people prefer to bake their bread in the traditional way.  

In that case just use the dough cycle on your machine. Remove the bread dough when done, shape and place into your loaf pan. Allow it to raise again and then bake in the conventional way.  

To do this, preheat the oven to 350*F/180*C/ gas mark 4. Uncover the bread, place it in the oven, and bake for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. A digital thermometer inserted into the loaf's center should register at least 190°F/88*C.

 

If using a bread machine for the whole process follow the instructions as per your own model of bread machine for making a basic loaf, with a medium crust. 

Place all of the ingredients into your bread machine according to the manufacturer's instructions for your particular machine. Make sure that the salt does not touch the yeast and that the mashed potato flakes are not in contact with the liquid ingredients, otherwise the potatoes will start to absorb the liquid and create a drier loaf.

Set crust on medium and program for a basic loaf. Press start.

Once the baking cycle has finished, remove the loaf immediately from the pan and allow to cool on a wire rack at room temperature prior to slicing.

 

This is a really lovely loaf. I have enjoyed it toasted and buttered, made into a tomato sandwich and on the first day I enjoyed it with a nice hot bowl of my Quick and Easy Chili.   It went perfectly! 

I am sure it would also be good alongside of any soup or stew.  And if you are a person who loves bread and jam, this is your bread to use! 

Some other bread machine recipes you might enjoy are:

MILK AND HONEY BREAD -  This recipe produces a lovely tall loaf with a beautiful crumb. Soft, tender and slightly sweet. Perfect for sandwiches or along side a nice bowl of soup, stew or chili!

 BASIC RUSTIC LOAF- Not 100% whole wheat but a beautiful combination of wheats, whole grain and other wise.  It slices like a dream and has a beautiful texture, equal to or better than any store bought loaf out there. In fact I would say that is is far better than a store bought loaf!

Instant Potato Bread

Yield: 1 (1 1/2 pound) loaf

Author: Marie Rayner

This bread machine bread has a crisp crust, beautiful crumb and is fluffy and dense with a lovely moist interior. Add the dry potato flakes before the flour when you add your ingredients to the pan. This is a delicious loaf of bread!

Ingredients

• 1/2 cup (120ml) water
• 2/3 cup (160ml) buttermilk
• 1 1/2 TBS olive oil
• 1 1/2 TBS dark honey
• 2 1/2 cups (350g) bread flour
• 1/3 cup (20g) instant potato flakes
• 1 TBS vital wheat gluten
• 1 1/4 tsp salt
• 2 1/4 tsp bread machine yeast

Instructions

1. Place all of the ingredients into your bread machine according to the manufacturer's instructions for your particular machine. Make sure that the salt does not touch the yeast and that the mashed potato flakes are not in contact with the liquid ingredients, otherwise the potatoes will start to absorb the liquid and create a drier loaf.
2. Set crust on medium and program for a basic loaf. Press start.
3. Once the baking cycle has finished, remove the loaf immediately from the pan and allow to cool on a wire rack at room temperature prior to slicing.

Notes

You can also make a 2-pound loaf. Contact me for measurements of ingredients.

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