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Quick Homemade Bread Recipe

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—Virginia Scott, Destin, Florida

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48 Servings
Prep: 25 min. Bake: 30 min.

Ingredients

2-1/2 cups water
1/2 cup butter
1/3 cup sugar
3 tablespoons instant potato flakes
2 packages (1/4 ounce each) quick-rise yeast
1 teaspoon salt
6 cups all-purpose flour or bread flour
Vegetable oil

Directions

Heat water and butter to 125°-130°. In a large bowl, combine with remaining ingredients except oil to form a stiff batter. Place in a greased bowl; oil top of dough. Cover and let rise in a warm place until doubled, about 30-45 minutes.
Punch dough down. On a lightly floured surface, knead dough until smooth and elastic, about 4-6 minutes. Divide dough into three portions. Shape into loaves and place in greased 8-in. x 4-in. loaf pans; oil tops of loaves. Cover and let rise until doubled, about 30 minutes.
Bake at 350° until bread sounds hollow when tapped, about 30-35 minutes. Remove from pans and cool on wire racks. Yield: 3 loaves.

Nutrition Facts: 1 serving (1 slice) equals 80 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 69 mg sodium, 14 g carbohydrate, trace fiber, 2 g protein.

Quick Homemade Bread published in Country Woman January/February 1992, p37

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