Potato Bread Mix
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A dry mix of flour, potato flakes, sugar and salt packed ahead for the bread machine. Add warm water, oil and yeast for a soft 12-slice loaf.
Ingredients
- 3 1/4 cups flour
- 1/2 cup dry potato flakes
- 1 tablespoon white sugar
- 1 1/2 teaspoons salt
- 1 1/4 cups warm water 110 degrees F
- 2 tablespoons vegetable oil
- 2 3/4 teaspoons active dry yeast or quick acting active dry yeast
Equipment
- bread machine
- zip-top bags
- airtight jar
Directions
- Stir the flour, potato flakes, sugar, and salt together in a zip-top bag, vacuum-seal bag, or airtight jar.
Notes
Add the warm water, oil, and dry mix to the bread machine pan per your machine’s directions; add the yeast as the manual directs. Regular, Basic, or Wheat cycle, light or medium crust. Cool completely before slicing.
Storage: dry mix airtight in a cool, dry place up to 6 months. Bread tightly wrapped 3 to 5 days at room temperature or frozen up to 3 months.
Nutrition
Serving: 45g | Calories: 156kcal | Carbohydrates: 29g | Protein: 4g | Fat: 2.7g | Saturated Fat: 0.4g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 297mg | Potassium: 79mg | Fiber: 1.3g | Sugar: 1.2g | Vitamin A: 0.6IU | Vitamin C: 0.8mg | Calcium: 6.1mg | Iron: 1.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for 12 slices; flour counted as all-purpose flour, dry potato flakes counted as red potatoes, active dry yeast or quick acting active dry yeast (the first choice counted). Brands and portions vary, so use it only as an approximation.
