- 1-2/3 cups warm tap water
- 2 tablespoons margarine
- 4 cups unbleached bread flour or
whole wheat flour
- 2 teaspoons salt
- 2 tablespoons Honey or brown sugar
- 1/2 cup instant mashed potato flakes
- 2 teaspoons active dry yeast
Measure the ingredients into the bread pan
in the order listed. Make a well in the
flour and sprinkle the yeast into it. Set
the machine to it's Rapid or Quick Cycle. On
my machine this lasts for 80 minutes, or
1-1/3 hours. Press Start, and let the
machine work it's magic. Remove the cooked
bread from the pan after baking and allow it
to cool before slicing.
If you like a fluffier, higher rising loaf,
then you make bake this on the Basic Cycle
instead of the Rapid Cycle. The bread will
be fluffier, and rise much higher. It will
still taste very good too.
The texture of this bread reminds me of the
crusty homemade loaves you can still find
baked in old fashioned wood burning stoves
in some hidden portions of the deep south. I
like this bread best with margarine and
jelly, but it is an excellent all purpose
bread. It stays soft a little longer than
some machine baked breads. Perfect for
lunchbox sandwiches. Makes a 2 lb loaf.
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