Instant Potato Bread with Dry Milk
Soft, pillowy yeast bread enriched with instant potato flakes and dry milk for tender crumb and extended shelf life. The potato adds moisture and subtle sweetness while dry milk enhances browning and flavor complexity. Perfect for weeknight dinners, sandwiches, or alongside soups. This version uses pantry staples for convenience without sacrificing homemade quality or that signature fluffy texture of traditional potato bread.
Ingredients
- ½ cup instant potato flakes
- ½ cup hot water, for rehydrating potatoes
- 2 cups hot water
- ⅓ cup shortening
- ¼ cup sugar
- 1 tablespoon salt
- 2 packages active dry yeast
- ½ cup lukewarm water, for yeast
- 1 cup dry milk powderadditional flour0.25 cup dry milk = 2 tbsp flour + 2 tbsp waterdairy-freedairy-free
less browning and flavor complexity
- 3 cups all-purpose flour, mixed with dry milkbread flour1:1texture
higher protein creates chewier crumb
- 5 cups all-purpose flour, or up to 6 cups as neededbread flour1:1texture
higher protein creates chewier crumb
- 2 teaspoons neutral oil, for brushing
Instructions
- 1
Rehydrate instant potato flakes with hot water to make 2/3 cup mashed potato.
- 2
Combine potato mixture with hot water, shortening, salt, and sugar in a large bowl. Cool to lukewarm.
- 3
Dissolve yeast in lukewarm water and let sit briefly.
- 4
Add yeast mixture to cooled potato mixture.
- 5
Combine dry milk and 3 cups flour, then add to potato mixture and beat well.
- 6
Add 2 cups flour and beat until smooth.
- 7
Add remaining 2-3 cups flour and beat until smooth.
- 8
Turn dough onto floured board and knead for 5 minutes, adding flour as needed.
- 9
Oil a bowl, place dough inside, and brush top with oil.
- 10
Cover with towel and let rise until doubled.
- 11
Punch down dough and divide in half.
- 12
Knead each half and shape into loaves.
- 13
Place in greased loaf pans, brush with oil, and cover.
- 14
Let rise until doubled.
- 15
Preheat oven to 400F.
- 16
Bake for 30-40 minutes until golden brown.
Tips
Cooling the potato mixture to lukewarm before adding yeast is critical - temperatures above 120F will kill the yeast and prevent rising.
Don't skimp on the kneading and rising times. Doubling the dough fully develops gluten and ensures an open, tender crumb structure.
Keep flour nearby when kneading as humidity affects dough consistency. The dough should be soft but not sticky.
Good to Know
Cool completely. Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. Freeze wrapped loaves for up to 3 months.
Prepare through first rise, punch down, and refrigerate overnight. Shape and proceed with second rise in the morning, adding 15-20 minutes to rising time.
Slice warm or at room temperature. Excellent for sandwiches, toast, or alongside soups and stews. Serve with butter, jam, or as part of a bread basket.
Common Mistakes
Do not skip cooling the potato mixture to lukewarm to avoid killing yeast with excess heat.
Do not under-knead to avoid dense, gummy crumb texture.
Do not rush rising times to avoid flat loaves with poor oven spring.
Substitutions
Dairy-Free Swaps
less browning and flavor complexity
Vegan Options
General Alternatives
FAQ
Can I use fresh mashed potatoes instead of instant flakes?
Yes, use 2/3 cup fresh mashed potatoes. The texture and rise may vary slightly since instant flakes contain less water. Add the potato directly without rehydrating and reduce the 2 cups hot water accordingly.
What if my dough isn't rising?
Check yeast freshness and water temperature during activation. Yeast works best between 105-110F. If your kitchen is cold, place the dough in a slightly warm oven with the light on or use a proofing box.
How long can I keep baked loaves and can I freeze them?
Store cooled loaves wrapped at room temperature for 2 days. Freeze for up to 3 months wrapped tightly. Thaw at room temperature or slice frozen and toast directly.