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I used to use it A LOT.
Used to, being the key words….because I made the simple Tupperware Burp Bread, Amish breads, etc…that really didn’t take much work.
Well, we dusted it off and put it to work this week!
It is going to live on my counter for a few months as I will be making bread about every 2 days, LOL!
First things first: Bread Flour.
Almost every bread machine recipe calls for it. It is OK to use REGULAR flour. Your loaf of bread might not rise as high, but it will still be super yummy.
The other reason I love a bread machine?
It has a timer!
I can toss everything in, set the timer and either wake up to fresh bread or come home to it.
Sadly, not every bread recipe works with a timer. Most of your basic white, wheat or multi grain does work but the fancier sweet, sour, potato or pumpernickel doesn’t.
This Potato Bread recipe comes out with a crisp crust, soft inside and a nice, even texture.
Place all ROOM TEMPERATURE ingredients into the pan, in order listed…
3/4 cup milk
1/2 cup water
2 Tablespoons butter
3 cups flour (bread flour is always a first choice, if you have it)
1/2 cup instant potato flakes
1 Tablespoon sugar
1 1/2 teaspoon salt
2 teaspoons (one packet) active dry yeast
That is it!
Set your machine for a 1.5 pound loaf and let it rip!
It normally takes about 2 1/2 hours and then, you have warm – heavenly smelling – fresh bread.
You are supposed to wait until it cools to slice it but let’s face it: it is incredible while it is still hot and you have butter in all it’s warm little nooks and crannies.
I find the easiest way to slice it is using my electric knife. The bread doesn’t “mush” and I can easily make even slices. You can tell my loaf is still hot, I am protecting my fingers with a hot pad as I slice.
Nothing makes a house feel as cozy to me as the smell of fresh baked items. If you have a machine and it’s been a while since you used it – I challenge you to get it out this week! I guarantee you smiles from the family as they are happily munching.