White Bread

Ingredients

• 1 cup milk
• 3 tablespoons sugar
• 2 teaspoons salt
• 3 tablespoons margarine or shortening
• ¾ cup Instant Mashed Idaho Potatoes (dry flakes)
• 2 packages active dry or cake yeast
• 1 cup warm water (110° F-115° F)
• 5½ cups unsifted flour

Directions

1. Scald milk; stir in sugar, salt, margarine and potato flakes. Cool to lukewarm. In a large mixing bowl dissolve yeast in warm water. Stir in potato mixture. Add 3 cups flour; beat until smooth. Add enough remaining flour to form soft dough. Turn out onto lightly floured board and knead until smooth and elastic, about 8-10 minutes. Place in greased bowl. Cover and let rise until doubled in bulk, about 1 hour.
2. Punch down and form into two loaves. Place in 2 greased 9x5x3 loaf pans; cover and let rise until doubled. Preheat oven to 400° F. Bake for 10 minutes then reduce heat to 375° F and bake for 30 minutes. Remove bread from pans and cool on racks.