FOOD NEWS
Potato Flakes Are The Key Ingredient For The Best Homemade White Bread
By Wendy Mead
You don't have to make potato bread to use potato flakes in your baked goods, as adding some flakes to a regular white bread dough can work wonders.
Potato flakes are good at retaining moisture, keeping bread soft for longer. Even though they're dehydrated, they will rehydrate once incorporated into the bread dough.
Potato flakes will work like regular potatoes in the dough, keeping it moist for longer than dough that only contains wheat flour.
Use about a ½ cup or a ⅓ cup of the flakes for every 3 cups of flour. It's enough to improve the bread dough without significantly impacting the loaf's flavor.
The potassium in potato flakes may also lead to a faster rising time for the dough. This is because when potassium interacts with yeast, it gives it a boost in rising power.
