- 6 cups bread flour ( I use King Arthur Bread Flour)
- 2 teaspoons yeast (or one package)
- 2 teaspoons salt
- 1/3 cup white sugar
- 2/3 cup potato flakes
- 3 cups warm water
- 2 T. oil
- Mix everything in a stand mixer and knead until soft and smooth (about 5-8 minutes). The dough should be slightly tacky and hold its shape, but not a gloppy mess. If it’s too wet, add more flour until it feels right.
- Cover mixing bowl with a towel and let raise at room temp until doubled, about 1 1/2 hours.
- Scoop the dough out onto a table, divide into two and shape into 2 nice tight loaves.
- Place in oiled loaf pans and cover with a towel, let raise until the ends of the bread have risen to the lip of the bread pan (about 1 hour).
- Place in a cold oven.Set the oven to 365 and bake for 30-40 minutes.
- Tent loosely with foil if they are browning too quickly. Test for doneness with a thermometer, it should read 185-200 degrees.
- Cool on a rack a bit before cutting.
This recipe intentionally has a touch too much water, I’ve found it’s easier to add flour to overly wet dough than it is to add water to an overly dry dough. Anticipate adding another 1/4-1/2 cup of flour to get a soft but not sloppy dough.