This recipe for baked red potatoes is a fantastic side dish. It is straightforward, delicious, and flavorful. a fantastic new red potato version.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 24 |
| Yield: | 2 loaves |
Ingredients
- 6 ½ cups bread flour
- 2 tablespoons white sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 2 (.25 ounce) packages active dry yeast
- 2 ¼ cups warm water (110 degrees F/45 degrees C)
Instructions
- Mix 3-1/2 cups of the flour, the sugar, salt, oil, and yeast in large bowl. Add warm water. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
- Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 45 to 50 minutes or until double. (Dough is ready if indentation remains when touched.) If you don’t have a warm, draft-free place, I find it works well to place covered bowl on a rack in the oven above a pan of warm water.
- Grease 2 loaf pans, 9x5x3 or 8-1/2×4-1/2×2-1/2 inches. Punch down dough and divide in half. Shape each half into loaf, place in pans. Brush loaves lightly with margarine if desired. Cover and let rise in warm place 35 to 40 minutes or until double.
- Place oven rack in low position so that tops of pans will be in center of oven. Heat oven to 425 degrees F (220 degrees C). Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped; remove from pans. Brush loaves with margarine if desired. Cool on wire rack.
Reviews
I used monk fruit instead of white sugar. And my husband and I loved it. This recipe is a keeper for us. The kids say they don’t like it but I think they just need to get used to it.
One of the best recipes I’ve found so far. The bread is light and moist and not too salty.
When I looked at the recipe, it seemed like it was written for rapid rise yeast and not for active dry yeast (as stated). I used the active dry yeast, but I activated it first. I mixed one serving of yeast (1 packet or 2.25 tsp) with 1/4 C. of warm water. Then added one tsp. sugar and waited about 5 minutes or until it foamed. Then I mixed it with the other dry ingredients. Finally, I added the water. I used my kitchenaid mixer to do the kneading – about 7-9 minutes. Works great. I like the bread and was happy to find a low sodium recipe that tastes great.
Good low salt recipe. The yeast package said that the water should be 120 degrees-130 degrees when yeast is mixed with the dry ingredients. Following the package instructions instead of the recipe helped the bread rise. I mix as directed, then add one cup of flour and mix. Change to dough hook and gradually add flour. I use the dough hook to do the kneading. It took about 7 minutes until it “felt right.” Let the machine do the work! Ann
This was an awesome bread i thought it was great and taste better than regular bread!! But the one thing is that it dosent rise very much owell its still good. My kids loved it!
This is a great bread recipe. However, the amount of yeast can be confusing…. .25 ounces refers to the amount in each package of yeast, and I think it should read how many ounces required in total for those who use yeast from a jar or bulk package. The bread turns out ok, but it doesn’t rise much. (I found this out the hard way).