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Nancy

Nancy is a trusted home cook.

added 5 months ago

Not sure to which recipe you refer.
But in general, potato (whether mashed from fresh or reconstituted from flakes) adds moisture to bread dough.
In particular, i've made bread using both forms of potato for years, and it stores well at room up to a week or frozen up to 3 minths.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added 5 months ago

Ah yes, autoincorrect or sloppy typing.
Should be "3 months".

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AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added 5 months ago

The bread's taste and texture will be better if you freeze the loaf after it's fully cooled and then take it out of the freezer to let it thaw at room temperature overnight or 10 - 12 hours. ;o)

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