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Potato Bread Recipe

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From Omaha, Nebraska, Jane Hutfles writes, "I use our bread machine at least three times a week. This basic loaf made with easy instant potato flakes is so soft and delicious. I've shared the recipe with many people."
TOTAL TIME: Prep: 5 min. Bake: 3-4 hours
MAKES:16 servings
TOTAL TIME: Prep: 5 min. Bake: 3-4 hours
MAKES: 16 servings

Ingredients

  • 1-1/4 cups water (70° to 80°)
  • 3 tablespoons vegetable oil
  • 7-1/2 teaspoons sugar
  • 1 teaspoon salt
  • 2 tablespoons mashed potato flakes
  • 3 cups bread flour
  • 1-1/2 teaspoons active dry yeast

Nutritional Facts

1 serving (1 slice) equals 108 calories, 3 g fat (trace saturated fat), 0 cholesterol, 149 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf (1-1/2 pounds).
Originally published as Potato Bread in Quick Cooking July/August 1999, p33

Nutritional Facts

1 serving (1 slice) equals 108 calories, 3 g fat (trace saturated fat), 0 cholesterol, 149 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Potato Bread

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 15, 2012

Made this bread many time and it always turned out delicious!

MY REVIEW
Reviewed Sep. 4, 2011

I've made this bread several times now and it consistently makes a delicious, soft, tender loaf of bread. I've also started making this through the dough cycle and then using it for cinnamon rolls and it works perfectly for those, too.

MY REVIEW
Reviewed Jul. 30, 2011

My advice...don't mess with perfection. This bread is wonderful made just as is!

MY REVIEW
Reviewed Dec. 22, 2010

This has become my staple bread recipe. I really love it. The problem I don't think it tastes much like Potato bread. I think it makes a wonderful, soft white bread (which is why I make a loaf of this every week) but to me it just does not fit the bill of a potato bread.

MY REVIEW
Reviewed Sep. 26, 2010

One of my absolute favorites! I add 1/4 cup dry milk and 3 tsp vital wheat gluten to mine and it stays soft and delicious!

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