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Potato Bread

If you are looking for a bread to serve with soup and salad, look no further. This one is excellent.

Average: 5 (9 votes)
This recipe makes 1 loaf
Water3/4 cup, plus 2 TBSP1+1/4 cup1+2/3 cup
Vegetable Oil2 TBSP3 TBSP1/4 cup
Bread Flour2+1/4 cups3 cups4 cups
Sugar2 TBSP3 TBSP1/4 cup
Salt1 tsp1+1/2 tsp2 tsp
Lemon zest3/4 tsp1 tsp1+1/2 tsp
White pepper1/4 tsp1/2 tsp3/4 tsp
Dried minced onions1+1/2 tsp2 tsp1 TBSP
Potato flakes1/4 cup1/2 cup3/4 cup
Active Dry Yeast1+1/2 tsp2+1/4 tsp3 tsp

Have liquid ingredients at 80°F unless otherwise specified in your manual; all others at room temperature. Place ingredients in pan in the order listed. Select Basic or White Bread cycle and medium/normal crust.


Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. See our Bread Machine section for more helpful tips and information.  


*You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.


amend 9/15 comment

WOW, didn't think this could get any better but I tried 2 c bread flour and 1 c wheat...Wonderful - even better!!!


I always make the medium loaf, which is perfect sandwhich size. I omit the lemon zest and white pepper and substitute minced onion with 1/2+ tsp of onion powder. BEST bread I have ever least 2 loaves a week!!

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