I've made this recipe through the years and hands down it is our favorite white bread recipe. The bread comes out very soft, almost like the store bought white bread, but with a better flavor and texture. It has some "chew" to it rather than being gummy. I now use potato flour instead of mashed potato flakes and usually end up adding a bit more water than called for in the recipe. This is a keeper recipe.

Reviewed On: Jul. 27, 2008