Makes 2 (9X5) loaves
2 and 1/2 cups warm water, divided use
3 tablespoons instant mashed potato flakes
3/4 cup sugar
1 envelope active dry yeast (2 and 1/4 teaspoons)
1/2 cup oil
1 tablespoon salt
6 to 7 cups bread flour
1. The day before: heat one cup water until warm, about 110-115
degrees. Mix it with potato flakes, sugar, and yeast in a large bowl. It should start foaming a little within a few minutes. Cover and let stand at room temperature overnight.
2. The next morning, heat remaining 1 and 1/2 cups water until warm, about 110-115 degrees. Mix it with the oil and salt and stir into the yeast mixture. Stir the flour into this mixture until smooth and well combined (I did this with a stand mixer, using the dough hook, and used all 7 cups of flour).
3. Cover and let rise in a warm place (85 degrees), free from drafts, about one hour or until double in size. Stir or punch dough down and turn out onto a lightly floured surface. Divide dough in half. Lightly knead each half 6 to 8 times, shape into loaves, and place in two 9X5 loaf pans that have been lightly sprayed with cooking spray. Cover and let rise until doubled in size.
4. During the last few minutes of rise time, preheat oven to 350 degrees. Uncover loaves and place in preheated oven. Bake for 35 to 40 minutes or until golden brown, rotating loves about half way through baking. Place pans on wire cooling rack for 15 minutes, then carefully turn loaves out of pans onto wire rack to finish cooling. Let cool completely before slicing or wrapping to store.
Recipe by Gooseberry Patch
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