First time making: used wheat flour---maybe a mistake. Loaf didn't rise nearly enough. Will try a second time with 2.25 tsp of yeast, instead.

I made this last night and am eating it as I write this review. I don't own a bread machine or a Kitchenaid mixer, so I made it by hand. I did substitute 1/2 cup of the water with milk, as I had no dry milk powder and I used all purpose flour plus 1 T essential wheat gluten. I also used 1 package of yeast, because I didn't have the type you measure out. It isn't very potatoy - but it is delicious with a great texture. I'll definitely make it again. This is what I did: I dissolved the salt and sugar in 1/2 + 1/3 cup 110 degree water, then mixed in the yeast. It sat for about 30 min. because I didn't have any potato flakes and had to run and get it. It was nice and foamy. Then I heated the milk to about 110 degrees and whisked it and the oil into the yeast. In another bowl I mixed the flour, gluten and flakes, then stired that into the liquid a little at a time until it could be turned out on a board and I kneeded in the remaining dry ingredients, kneeding about 10 minutes. I placed it in a oiled bowl, oiling the top, and let it raise until doubled. (I warmed my oven slightly then turned it off and sat the bowl in there, door cracked, because my house is cold.) Then I turned it out, patted it into a rectangle and rolled it up for the loaf. I put it in an oiled loaf pan and let it rise again, and baked at 350 for 1/2 hour. I actually forgot to set the timer, so when it looked done I "thumped" it to test it. Then I rubbed butter over the loaf to make the crust soft. Yum.

I made this recipe tonight and it was fantastic! I made it the regular way with a mixer and oven. While mixing I had to add 2 tablespoons of water and 1 tablespoon extra of oil because it was a bit dry. I baked it at 350 degrees for 30 minutes. It came out a golden brown and very tender. Both my wife and I love the way it turned out. Now I can't wait for breakfast in the morning so I can have more without looking like a pig. Thank You Kathy for giving us this recipe!

Great, easy recipe! The only thing I did differently was to add a tablespoon of ground flax seed to the water which I always do when making bread. It keeps it fresh longer since there are no preservatives added. Rather than bake bread in my Zoji I bake it in the oven simply because I never have a problem this way. There are too many variables to get a consistant loaf of bread in a machine.

Very easy to make turned out excellent although my husband said it tastes like the amish bread. not potatoey enough

Great!

This is so darn good! I made mine with my kitchenaide mixer since I don't have a bread machine. Proofed the yeast with all of the water and the sugar for 20 mins. Placed yeast/water mixture in mixer bowl and slowly incorporated the dry ingredients. Worked like a charm. Let it rise first time 45 mins (it had doubled in size), then punched down and kneaded slightly. Formed into rolls (made 24) and placed in lightly greased baking pan. Baked for 25 mins at 350 degrees F. So very yummy! Thank you for the recipe Kathy.

I love this recipe. I do not buy store bought sliced bread for my kids and this recipe has become my standard bread recipe. I use the dough cycle on my bread machine and bake it up in a loaf pan and it comes out perfect every time!

Really good, perfect recipe! I use the dough cycle on my bread machine and make rolls with this at least once a week and they always turn out perfect. I used to use the sweet yeast dinner roll recipe from this site that had more ingredents but this one is just as good with no need for butter or egg in the recipe. These also taste just as good the next day. Thanks for the awesome recipe!

Just followed the instructions it is good.