We use this gorgeously golden dressing on a mixed green salad (mixed Romaine and European greens), along with tiny broccoli and cauliflower florets, raisins or sweetened dried cranberries, and grated Cheddar or crumbled Gorgonzola cheese. The salad is made cheerier by the zesty, sweet-tart dressing! Your preference for salad dressing will determine the yield. For us, this recipe yields enough dressing for approximately 4 substantial salads.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr 40 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 15 |
| Yield: | 3 round loaves |
Ingredients
- ¾ cup dry potato flakes
- 1 cup boiling water
- 1 cup warm milk
- 3 tablespoons butter, softened
- 2 eggs
- 1 cup white sugar
- 4 ½ cups bread flour
- 1 (.25 ounce) package active dry yeast
- 3 tablespoons white sugar
- ½ teaspoon ground cinnamon
- 3 tablespoons butter, melted
Instructions
- In a small bowl, dissolve potato flakes in boiling water. Let stand until lukewarm, about 15 minutes.
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Manual cycle; press Start. The mixing and first rise of the dough will be completed in the bread machine.
- When Dough/Manual cycle is finished, remove dough and briefly knead on a floured board. Divide dough into 3 round loaves and place in three lightly greased 8 inch pie pans. Cover and let raise until doubled in size, about 60 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, combine 3 tablespoons sugar with 1/2 teaspoon cinnamon. Brush risen loaves with melted butter and sprinkle with cinnamon sugar mixture.
- Bake in preheated oven for 20 minutes, or until golden brown.
Nutrition Facts
| Calories | 121 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 49 mg |
| Sugars | 17 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I made the recipe as directed, but I had to mix the ingredients with a spatula during the first few minutes in the bread machine because the flour was just sitting on top, probably because of the potato mixture. I wasn’t sure when to add the potato mixture, so I added it after the wet ingredients. I only had to let it rise 45 minutes in a warm oven. Wonderful texture and flavor, and not too sweet. It smelled so good while baking, that I couldn’t wait for it to cool to have some, so I ate a piece warm with butter on it. Delicious! Tastes a lot like Hawaiian bread.
Sorry, but a 5 star means make it for company and make it frequently for the family. This recipe was just sweet bread with sugar on top. Basic homemade buttermilk bread would be an equally good gift, and makes a great morning treat toasted with cinnamon suger. If you want sweet, make a coffee CAKE. If you want bread, make bread. This is good, but not a show stopper.
This is a great recipe! I wasn’t so sure at first, but the next day it was even better. It is great with a little butter on each slice. Yum! I’ll make this again.
This is delicious! Very moist, and even better the next day warm with butter on it. It is easy to make, does take a little time, as do all yeast breads, but worth it. I get a lot of requests for it, and for the recipe. Also, instead of the potato flakes and boiling water, if you have a cup of left over mashed potatoes, that works well too. Instead of mixing the mashed potato flakes with the water, I add the water with the wet ingredients, and the flakes with the dry. It works well that way.