Zadi's Potato Bread Recipe

Bring the water butter sugar buttermilk powder and salt to a simmer in a saucepan over low heat. Remove from the heat mix well and let cool to between 105 and 110 degrees F (41 to 43 degrees C). Sprinkle the yeast on top of the mixture and let stand for about 10 minutes until the yeast begins to form a creamy foam. Stir in the instant mashed potato flakes and mix well.

Pour the yeast mixture into the work bowl of a standing mixer with a dough paddle and slowly incorporate 8 cups of bread flour into the liquid adding the flour 1 cup at a time.

Turn the dough out onto a floured surface and knead for about 8 minutes adding the remaining flour to the dough as you knead. When the dough is smooth and elastic form into a ball and place into a large greased bowl. Turn the dough over in the bowl to grease the top cover with a cloth and let rise in a warm place for about 1 hour until doubled.

Spray 2 9x5 inch loaf pans with cooking spray. Punch the dough down divide into two pieces and shape each piece into a loaf shape. Place the loaves in the baking pans seam sides down cover with a cloth and let rise in a warm place until doubled about 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Bake bread for 30 minutes in the preheated oven until the tops are golden brown and the loaves sound hollow when tapped. Remove from pans to a wire rack to cool.