In a small microwave-safe bowl, mix orange juice, milk, butter and sugar. Heat in microwave to a temperature of between 110℉ - 115℉. This should take less than a minute and it’s very important to use a thermometer to get the correct temperature.
Dissolve yeast in milk mixture and set aside for 7 minutes to proof. It should “bloom” or form a foam on top.
In the meantime, measure flour, potato flakes and salt into the bowl of a stand mixer fitted with a dough hook.
When the yeast is proofed, add it to the flour mixture and mix on low until the dough forms a ball and no longer sticks to the side of the bowl, 3-4 minutes. If you prefer, the dough can also be kneaded by hand for 10-12 minutes.
Transfer dough to a lightly greased bowl, cover and allow to rise until it’s nearly doubled in size, 1 to 2 hours.
Form the dough into a rectangle and place it into a lightly greased 8½” x 4½” loaf pan.
Cover with a towel or plastic wrap and allow it to rise for 30 minutes. Uncover the dough and continue to rise until the dough slightly crowns over the top of the pan, about 30-90 minutes.
Preheat oven to 350℉.
Bake until golden brown, about 35 minutes. Bread should sound hollow when you tap on the crust and have an internal temperature of 190℉.
Remove immediately from the pan to a cooling rack. Brush the top, sides and bottom with melted butter. Allow to cool completely before slicing.
Hack: Bread can be sliced and then frozen or refrigerated for longer storage. You can “refresh” the bread by warming it briefly in the microwave or toasting it before use.
Hack: If the bread stales before you’ve finished eating it, run it between your fingers (or use a food processor) to turn it into bread crumbs. Seal in a bag or container and store in the freezer for future use.
Hack: This recipe can be turned into sandwich rolls if preferred. After the first rise, separate the dough into 8 pieces and form it into rolls. Allow to rise until double, about 30 minutes.
Hack: To tell if the bread is proofed enough to bake, press your finger gently to the dough. If the indent remains momentarily, then it’s ready. If the indent immediately pops back up, it’s not ready yet. If the indent sinks lower and remains, it’s over-proofed.
