Reviewed: Nov. 15, 2009

This bread is awesome. I did make a few adjustments like adding a bit more water, decreasing the flour and adding more potato's. It was so easy to make. I think that next time I will try some of the flavored potato's like garlic & herb or even the cheese potato's. I also added 4 teaspoons of Vital Wheat Gluten and this made an awesome loaf of bread. Can't wait to make a ham and cheese sandwich on it tomorrow.

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Gretchen

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Reviewed: Nov. 12, 2009

I loved this bread!

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AKGEM

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2009

This was a wonderful bread!! Crust excellent, bread was soft, tasty and great hit with everyone! One of the best I have tried on this site!

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Dottie

Cooking Level: Expert

Home Town: Bright, Indiana, USA

Living In: Jasper, Florida, USA

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Reviewed: Oct. 26, 2009

This was excellent. Light and fluffy, with a just a hint of potato flavor.

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Navillusb

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Sep. 30, 2009

This was so delicious! My husband and kids devoured it in no time. I did add 1/3 C more water.

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tizcon6

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Reviewed: Jul. 15, 2009

My husband's favorite. He says "Stop looking!" I use this as a basic recipe - which is great just the way it is - and substitute 1/2 cup 9-grain cereal for 1/2 cup flour, or add powdered buttermilk. The only change I made was to add vital gluten for a better texture.

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Linda K

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Reviewed: Jul. 14, 2009

I used buttermilk instead of water the first time which overpowered the potato taste. Made it again with water and used a full cup of potato flakes and cut back on the flour to make perfect potato rolls using the mixer instead of a bread machine. We're from Idaho and my wife is Irish so we take our potato products seriously, she won't have dehydrated potato flakes in the house so I had to go get some from Nana. After tasting these she picked up a box of flakes for me.

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ericn1300

Cooking Level: Expert

Home Town: Oakland, California, USA

Living In: Meridian, Idaho, USA

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Reviewed: May 27, 2009

Excellent bread! I love how beautiful the dough is - so soft & smooth. I made this in my Kitchen Aid and baked in a loaf pan at 375 for 30 minutes. Thanks to the reviewers who suggested decreasing flour to 3 cups, increasing potato flakes to 3/4 cups and the water to 1 1/2 cups. Perfection! Thank you for sharing this recipe!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: May 19, 2009

Nice change from plain white machine bread. Might be suitable for dressing up with some added flavors--like cheese!

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Alexis Delray

Cooking Level: Expert

Home Town: Barrie, Ontario, Canada

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Reviewed: May 16, 2009

This is a nice alternative to plain white bread, I do add more of the potato flakes than it asks for, makes a big difference.

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kbastian

Cooking Level: Intermediate

Home Town: Fond Du Lac, Wisconsin, USA

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Reviewed: Apr. 10, 2009

This was good, no complaints. But, my favorite of all times in the buttermilk-wheat bread. I would still make this again (if I was out of buttermilk powder).

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Corrina

Cooking Level: Intermediate

Home Town: Kyle, Texas, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 8, 2009

Yum! Great flavor and texture, and super easy!!!

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Rachel

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Reviewed: Mar. 24, 2009

Loved this bread. I wanted more potato flavor, so I used 3/4 cup instant potato flakes and cut the flour back to 3 cups. I also spooned the flour into the measuring cups instead of scooping. I needed bread quickly, so I tried this on my bread machine's quick bread setting, and in less than an hour, I had this awesome bread! The bread was very tender and fluffy inside with a complimentary crust to match. Fantastic potato bread, and in less than an hour! Will certainly make this bread again and again.

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shampooza

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2009

Excellent Recipe. I did make some adjustments as well based on earlier reviews. I cut the flour down to 3 cups, increased the water to 1 1/2 cups, increased the potato flakes to 3/4 cup, and added 2 Tbls of powdered milk. I made the dough and did the 1st rise in the bread machine, then did the 2nd rise in a loaf pan (about 1 hour). Baked it at 375 degrees for about 30 mins, and brushed the top crast with melted butted because I like a softer crust for sandwiches. FABULOUS!! Great moisture, great crumb and great flavor. This is a keeper!

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Patty2007

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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Reviewed: Jan. 1, 2009

I used my Kitchen Aid mixer from beginning to end, instead of a bread maker. This came together much easier than the other potato bread I made a couple days earlier. Rose beautifully. Excellent end product. Even more excellent toasted. I'll make this again.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Dec. 14, 2008

This bread came out great with a few modifications, like another lady said, I added 1/4 C water, used 3/4 cup potatoe flakes and used 3 Cups flour. It was awesome!!

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urban_lover

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Reviewed: Dec. 13, 2008

This is an excellent bread recipe! Wonderful as is, but the really nice thing about it is it will stand up to anything you want to add to it. I've added different cheeses, herbs, garlic, onion, and it always turns out perfect. Thanks for a great recipe.

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JAN

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Reviewed: Nov. 22, 2008

This is by far the best loaf of bread I have ever made in a machine and I have been making bread for years. The texture is perfect. Not too dense, not too airy, very soft, with a crispy crust. The flavor was perfectly buttery and slightly potatoey. I did have to add about 1/4 cup more water to get the dough to the perfect consistency but other than that, I followed this recipe to a tee. Set my bread machine for the 1.5 lb loaf and medium crustiness.

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Casstasstrophe

Cooking Level: Expert

Home Town: Des Moines, Iowa, USA

Living In: Washington, D.C., USA

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Reviewed: Nov. 21, 2008

We made rolls for sandwiches out of the dough. If the potato flakes have salt in them, omit salt from the recipe, as they were a little salty for us. Very, good recipe, thanks for sharing!

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carollou3

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Reviewed: Nov. 11, 2008

This turned out really good! I modified the recipe a bit to make it a little healthier. I substituted 1 cup whole wheat bread flour, 2 cups white bread flour, and 1/4 cup ground flax meal for the 3-1/4 cups of bread flour in the recipe. Also, my bread machine failed on me, so I mixed and kneaded this by hand, let it rise, punched it down, put in a greased loaf pan, let it rise again, and baked it at 400 degrees F for 20 minutes.

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