Maija wrote: I've read that using potato flour increases moisture and
shelf life in yeast breads. Is it possible to substitute mashed potato
flakes for the same purpose?
Maija, I use potato flakes all the time. I use it as is or ground finer,
depending upon the bread. I also make garlic mashed potatoes from flakes
for a knock-your-socks-off adaptation of Peter Reinhart's Potato Rosemary
Bread. There are a variety of flavored potato flakes on the market now, so
experiment and develop your own "new and improved" taste sensations! Good
luck.
Bob the Tarheel Baker