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Submitted by thx1138 on August 23, 2008 - 5:28am A very soft "Wonder" type bread, looking for opinions...I don't know if this is where to post this, since it certainly doesn't have a chewy crust, and is pretty easy. I would like anyone to try this, if you like a wonder type bread, and let me know what you think. I've been trying to reproduce a very soft, moist white bread and I think this is the end of my quest. The potato flakes reduce the gluten and add some flavor. - thanks.
Mix 4 C. AP flour 2 T sugar 1 T yeast Add ¼ C oil 2 C. luke warm milk 1 x large egg 1 C. potato flakes Mix with the dough hook until well blended Rest for 25 minutes Knead with a dough hook while slowly adding 2 ½ teaspoons kosher salt Knead for a few minutes until pulling away from the bowl and less sticky Rise in a covered oiled bowl until doubled Make 2 loaves or 1 full size and 8 mini loaves in buttered pans Rise 1 ½ hours and preheat the oven to 375 during the last ½ hour Bake about 20 minutes for mini loaves and 25 for full size
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Wonderful bread
. . and this certainly is where to post the recipe. I've been looking for "Wonder Bread" and apologize that I didn't spot your recipe a while back.
This was great. Other recipes I've tried had a thick and/or crispy crust plus large crumb. This crust stayed soft, didn't get too dark and the crumb was nicely tight. It still looks homemade but is the closest I've been able to get to 'store-bought'. Also used ingredients I normally keep on hand. While I like a variety of breads and grew up on homemade, my husband wants brown and serve rolls that come 12 in a pack and square, sandwich style 'white bread'. Ugh! okay on occasion but not as a steady diet. (He really is a good fella, just grew up with warped taste buds.) He actually paid a compliment to this loaf!
I'm very proud of the taste and appearance. Would show a pic but still can't figure out how to upload them so you'll have to take my word for it. Very nice. I don't have to search any more. Micki