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Cold Oven White Bread

  • Yield: 2 large loaves 1x


  • 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


  1. 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.
  2. Cover mixing bowl with a towel and let raise at room temp until doubled, about 1 1/2 hours.
  3. Scoop the dough out onto a table, divide into two and shape into 2 nice tight loaves.
  4. 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).
  5. Place in a cold oven.Set the oven to 365 and bake for 30-40 minutes.
  6. Tent loosely with foil if they are browning too quickly. Test for doneness with a thermometer, it should read 185-200 degrees.
  7. 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.