White Bread Coleen Haws
5 ½ c water (120-130 degrees)
¾ c instant potatoes
1 ½ c sugar
¾ c oil
3 T instant dry yeast
2 T salt
~18 c bread flour

Mix instant potatoes and water and let stand for a few minutes to reconstitute. Add sugar and oil. Add about ½ of the flour and mix. While mixing, add yeast and then salt. Add remaining flour to make a soft dough. Knead by hand or about 10 minutes in a bread mixer. Cover and let rise in a warm place until double, about 45 minutes. Punch down dough and divide into 4 or 5 sections. Form into loaves and put in greased loaf pans. Cover and let rise in a warm place 35-40 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 minutes.