This has been one of our favorite breads since my daughter was little - she's now 18! It makes wonderful homemade french toast sticks :-) Anyway... my question is, if I substitute potato flour (which I recently bought from KA and love) do I use the same amount as the flakes? Also, can I substitute real milk for the dry if I cut down the liquid a little, or does the dry milk add something special? Thanks for all your help; this site is such a gold mine of information and members suggestions. If the recipe calls for potato flakes, use half that amount of potato flour. If you would like to use fresh milk, eliminate the dry milk, use an equal amount of fresh milk as the water. Fresh milk will need to be scalded and cooled before use. Frank from KAF.

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