White Potato Bread

2 ½ Cups hot water
1 TBS yeast
1/3 Cup sugar
4-6 Cups flour
1/3 cup potato flakes
1/3 cup oil
1 ½ TBS salt

Combine the water, sugar, potatoes and 2 cups of flour and mix until flour is wet.  Add the yeast and mix until blended.  Add the oil and salt and enough flour for the dough to pull away from the sides as it is being mixed.  When all ingredients are properly mixed, knead for 5 minutes.  Turn the dough out onto a lightly oiled counter top and form into loaves.  Let double in size.  Set the oven temperature for 425 and cook for 15 minutes.  Reset the oven to 350 and bake for an additional 15 minutes or until the loaf has a golden brown crust.  (With your smaller loaves I would just bake at 350 until golden brown.)

Bread

2/3 c. sugar
2 c. very warm water
5 tsp. active dry yeast
5 c. bread flour
1 c. whole wheat flour
2 tsp. salt
1/2 c. oil
Directions

In a stand mixer bowl, add sugar and water. Sprinkle the yeast on top and let rest until it gets foamy, about 3-5 minutes. Add both kinds of flour, then salt and oil. Turn on mixer and knead for 6 minutes. Turn dough into a well greased bowl. Spray the top of the dough with cooking spray and proof until double in size, about 30-45 minutes.
Punch down risen dough and divide into 2 pieces. Flatten each piece into a rectangle about 12 x 8 inches. Fold the sides in about 4 inches or so.  Roll up keeping the top nice and rounded and place in a greased loaf pan with the dough seam side down. Let rise until the dough is 1 inch above the rim of the loaf pan.
Bake in a 350 F oven for 30 minutes. Turn loaf out of the pan and let cool on a baking rack. Brush tops with butter while the bread is hot, if desired. Bag after the bread is cool to keep the bread moist. Freezes well.
Makes 2 loaves