My new trick for softer sandwich bread without extra fat

I've been baking my own sandwich loaves for about 7 years now and always struggled with them getting a bit dry by day 3. Last week I tried something I read in an old baking forum from 2019. I added a small amount of mashed potato flakes to the dough, about 2 tablespoons for a standard 2-pound loaf. The bread came out noticeably softer and stayed moist for 5 days sitting on the counter. Has anyone else tried using potato flakes in their bread recipes? I am curious if it works with whole wheat flour too.

2 comments

2 Comments

haydenburns16d ago

That "stayed moist for 5 days" is wild. I tried potato flakes in my pizza dough once. Made it feel like Play-Doh. But the pizza was good.

dakota78716d ago

Potato flakes are tricky for sure. Gotta be careful with the ratio or it turns into that weird play-doh texture. A light hand helps, maybe half what the recipe calls for. Your mileage may vary though.