| Ingredients: 1/4 Cup(s) sugar 1 Cup(s) warm water 1 1/2 Tablespoon(s) Hungry Jack Instant mashed potato flakes 1/8 Cup(s) softened shortening 1/2 Tablespoon(s) salt 3 Cup(s) flour |
Directions:
Prepare yeast mixture. Prepare potato flakes mixture. Combine shortening, sugar, and salt with water and potato flakes. Stir until shortening melts. Stir in instant mashed potato mixture. Stir in half of the flour, one cup at a time. Add yeast mixture. Gradually stir in enough of the remaining flour to make a stiff dough. Turn out on lightly floured board. Knead for 10 to 12 minutes, or until dough is smooth and elastic. Dust board nad dough with more flough if necessary to prevent sticking. Shape dough into a ball. Place in larged greased bowl. Turn to grease top. Cover and let rise in warm draft-free place for 1 hour, or until doubled in bulk. Punch down dough. Turn out on lighlty floured board. Cover and let rest for 10 minutes. Cut in half and shape into 2 loaves. Grease 2 (9x5x3 inch) pans. Place dough in pans. Cover and let rise in warm draft-free place for 1 hour, or until dough has filled pans and risen above rims. Bake at 375 degrees for 40 minutes, or until crust is brown and top sounds hollow when tapped. Remove from pans. Cool on racks. Makes 2 loaves. |
|
Herb bread yeast mixture (
Required ) :
1/4 Cup(s) water 1/4 Ounce(s) yeast, active dry 1 Teaspoon(s) sugar |
Directions: Dissolve yeast and sugar in water in small bowl or measuring cup. Let stand for 5 to 10 minutes or until mixture expands and becomes bubbly. Set aside. |
|
Potato Bread Potato flakes mixture (
Required ) :
3/4 Cup(s) water 1/4 Cup(s) Hungry Jack Instant mashed potato flakes |
Directions: Mix potato flakes with water in small bowl to make mashed potatoes. Set aside. |