Description
This recipe can also be used to make rolls versus whole loaves of bread. Great at any holiday dinner.
Ingredients
- 4 cups water
- ⅓ cup butter
- ⅓ cup white sugar
- ¼ cup dry buttermilk powder
- 4 teaspoons salt
- 2 (.25 ounce) packages active dry yeast
- 1 cup instant mashed potato flakes
- 10 cups bread flour, divided
Instructions
- Bring the water
- butter
- sugar
- buttermilk powder
- and salt to a simmer in a saucepan over low heat. Remove from the heat
- mix well
- and let cool to between 105 and 110 degrees F (41 to 43 degrees C). Sprinkle the yeast on top of the mixture
- and let stand for about 10 minutes
- until the yeast begins to form a creamy foam. Stir in the instant mashed potato flakes
- and mix well.
- Pour the yeast mixture into the work bowl of a standing mixer with a dough paddle
- and slowly incorporate 8 cups of bread flour into the liquid
- adding the flour 1 cup at a time.
- Turn the dough out onto a floured surface
- and knead for about 8 minutes
- adding the remaining flour to the dough as you knead. When the dough is smooth and elastic
- form into a ball
- and place into a large greased bowl. Turn the dough over in the bowl to grease the top
- cover with a cloth
- and let rise in a warm place for about 1 hour
- until doubled.
- Spray 2 9×5 inch loaf pans with cooking spray. Punch the dough down
- divide into two pieces
- and shape each piece into a loaf shape. Place the loaves in the baking pans
- seam sides down
- cover with a cloth
- and let rise in a warm place until doubled
- about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake bread for 30 minutes in the preheated oven
- until the tops are golden brown and the loaves sound hollow when tapped. Remove from pans to a wire rack to cool.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 2 hrs 30 mins
Servings: 24