White Bread

Spread with a little honey butter straight form the oven!!! MMmmm:)

4C. Water (110 degrees or 116 if you keep your yeast in the fridge)

3Tbs. Active Dry Yeast (or 7 tsp. Instant Yeast such as SAF)

1&1/3C. White Sugar

1Tbs. Salt

½ C. Vegetable Oil

12C. Bread Flour (or all-purpose is fine)

3Tbsp. Potato Flakes

Dissolve yeast in warm water and sugar until foamy. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in potato flakes. Mix flour in 1 cup at a time. Place in well oiled bowl and turn to coat dough. Cover with damp cloth. Let rise to double size (about 1 hour). Punch dough down. Knead for a few minutes. Divide into 4’s, shape into loaves, place in 9x5 pan. Raise 30 minutes or until dough is 1 inch over the top of the bread pan. Bake on 350° for 30 minutes. Makes 4 loaves. Work well for cinnamon rolls, dinner rolls, mini loaves for soup bowls too:)It works for Pizza Dough too, if you prefer thick dough.

FREEZABLE: Make dough, allow first rise, punch down, cut to desired size, and FREEZE. Set out a few hours ahead of time and allow to defrost and rise. Bake as normal. This recipe can frozen for loaves, rolls, breadsticks, soup bowl, pizza dough, etc. Just shape it appropriately and either let rise the 2nd time or freeze it and let it rise again later.