An old-time favorite, updated using instant potato flakes. Save liquid from cooling potatoes to replace water in this recipe for added flavor.
- 9 fl ounces (1 cup + 2 tablespoons) water, 80°F
- 1½ tablespoon butter or margarine
- 3 cups bread flour
- ½ cup instant potatoes flakes
- 1½ tablespoons dry milk
- 1½ tablespoons sugar
- 1½ teaspoon salt
- 2 teaspoons active dry yeast-or-
- 1½ teaspoon bread machine yeast
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.