5 Reviews of Potato Bread (using instant potato and dry milk)

From: motoe

On Feb 1, 2008

A keeper recipe and very delicious bread. I've made this twice now and haven't used near the amount of flour called for, but I just adjust as one must do when making bread! Thank you Aroostook.

From: Caroline Cooks

On Nov 24, 2005

Absolutely delicious. Crusty outside and soft and velvety on the inside. Thank you so much for a delicious recipe. It deserves 10 stars!!

From: elsaturnino

On Oct 30, 2008

I was pretty worried that this recipe was going to be a bust. After 30 minutes of baking, I checked the bread. The top was getting close to being burnt but the internal temp of the bread was only 120F. I decided to stick it out and leave it in for another 10 minutes and I am sure glad I did. The top did get a little darker than i would have liked but otherwise this loaf was GREAT! I veganized it by substituting powdered soy milk for the dry milk and, as one of the other reviewers mentioned, I didn't use nearly as much flour as you suggested. It was getting late after the first rise, so I put half in the fridge and half in the freezer. I am new to bread baking so I didn't know how this would effect the recipe but it seemed fine. Thanks so much for this recipe. Taste-wise, I think it might have been the best loaf I have made so far.

From: V'nut-Beyond Redemption

On Aug 27, 2005

It came out very well, soft and crumby. I used half bread flour and half plain flour. Got two big loaves (4x8 pans). Friends said it is very nice and soft. I used instant mash potatoes with butter and herbs and 11g of instant yeast. It's one of the most successful loaves I've ever made!

From: Fridaysgirl 11

On Nov 29, 2008

great tasting