If you don't, check your pulse. ha.
If you are anything like me, toast is not just warm, crunchy bread. Its a flashback of grandma's house, sitting in front of the fire on a cold January morning.
Now, let's make some good bread, because only good bread leads to good toast!
Potato Nut Bread
In your Kitchen Aid bowl or large mixing bowl, whisk together:
~1 c. warm tap water
~4 T. sugar
~2 T. yeast
Let your yeast sit to foam up for about 10 minutes, then add:
~1 more c. warm water
~2 T. vegetable oil
~2 tsp. salt
~1/2 c. instant potato flakes
~ 2 T. dry milk powder
~2/3 c. finely chopped walnuts (or pecans, if you prefer)
whisk to combine and start adding your flour, you'll need about 5 - 5 1/2 cups total.
Once your dough is mixing so that it starts to climb up the hook and not stick so much to the sides of the bowl, let it knead for about 5 minutes.
Remove dough from the bowl onto a lightly greased surface, divide dough in half, cover with a clean tea towel and rest 15-20 minutes.
Massage each half of dough to release bubbles and mold into a loaf shape, place in loaf pan. (9x5 standard sized pan)
What I like to do at this point is mist a large piece of plastic wrap with non-stick spray and gently lay it across the tops of both pans.
Let your loaves double.
Bake at 350*F for 35-40 minutes.
Always have some butter ready to rub on the tops of the loaves when they come out of the oven, its the law.
Oh, and once they've cooled,