Zadi’s Buttermilk Potato Loaf

1. 1

   In a saucepan over low heat, bring the water, butter, sugar, buttermilk powder, and salt to a simmer. Remove from the heat, stir well, and let cool to between 105 and 110 degrees F (41 to 43 degrees C). Sprinkle the yeast over the mixture and let it sit for about 10 minutes, until a creamy foam forms. Stir in the instant mashed potato flakes and mix thoroughly.

2. 2

   Pour the yeast mixture into the bowl of a stand mixer fitted with a dough paddle, and gradually work in 8 cups of bread flour, adding the flour 1 cup at a time.

3. 3

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

4. 4

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

5. 5

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

6. 6

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

• Calories 280.48 kcal Moderate
• Protein 9.01 g Moderate
• Carbs 51.63 g Moderate
• Total Fat 2.91 g Low Source
• Saturated Fat 1.78 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 6.96 mg Low Source
• Sodium 24.16 mg Low Source
• Fiber 2.41 g Low Source
• Sugar 4.84 g Moderate
• Added Sugar 1.66 g Low Source
• Calcium 2.11 mg Low Source
• Iron 2.15 mg Moderate
• Potassium 63.51 mg Low Source
• Vitamin A 0.87 mcg_rae Low Source
• Vitamin C 0.89 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten