Coleen Haws White Bread
½ cup potato pearls (potato flakes)
1 cup hot water
2 ¼ cup very warm water (120 to 130 degrees F)
½ cup sugar
1/3 cup oil
6 cups bread flour (approximately)
4 tsp instant dry yeast
1 Tbsp salt
Mix the two first ingredients in a large bowl and let stand about 5 minutes to reconstitute. Add remaining water, sugar, oil and about 3 ½ cups of flour (7 when doubling). Mix. Add yeast and then salt. Add remaining flour (2 1/2 c, or 5 when doubling). Knead by hand about 10 minutes or in a bread mixer. Cover and let rise in a warm place 40 to 60 minutes or until double (less time when left in bread mixer). Punch dough down and divide in half. Form and put into two greased loaf pans (reminder for myself: knead out the bubbles when forming!). Cover and let rise in a warm place 35 to 40 minutes or until almost double. Position oven rack so that the tops of the pans will be in the center of the oven. Bake at 350 for 35 mins. (My notes: After baking let cool for a few minutes then move to a towel to cool some more, but I like to put them in a bag after a bit to hold in the moisture. Then when completely cooled in a bag, I will slice and freeze.)
Cinnamon Bread
After dividing risen dough in half, roll out into a rectangle the width of the bread pan and about 18 inches long. Sprinkle with cinnamon sugar mixture (3 tablespoons sugar mixed with 2 teaspoons cinnamon per loaf). Roll up beginning with narrow side. Place in loaf pan, seam side down. Bake as directed above.
Whole Wheat Bread
Use the same recipe, except use brown sugar or honey instead of white sugar, and part whole-wheat flour with part bread flour (i.e. 4 cups whole wheat flour and 2 cups bread flour).
