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Potato Bread with Sour Cream

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
3/4 cup warm water
3 cups all-purpose or bread flour
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon onion salt
1/8 teaspoon baking soda
1/3 cup instant potato flakes
1/4 cup powdered milk
2 tablespoons green onions, chopped
1 large egg
1/2 cup sour cream
1 tablespoon butter or margarine, melted

1. Soften yeast in warm water; set aside.
2. In a bowl combine flour, sugar, salt, onion salt, baking soda, instant potato flakes, powdered milk, chopped green onion, egg, sour cream, and melted butter. Add the yeast mixture and knead until smooth and satiny, about 10 minutes. Allow to rise, covered, in a warm place for 2 hours.
3. Punch down; place in a greased loaf pan, and allow to rise until doubled in bulk, about 1 hour.
4. Bake at 350*F for 20 to 30 minutes, or until golden brown.

Makes 1 loaf.