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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Keri

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2008

This is a dense, chewy substitute for the expensive potato bread purchased at the grocery. I started this in the bread machine and then cooked it in a loaf pan in the oven. It worked perfectly, and I will definately make this again.

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ShirleyMay

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Apopka, Florida, USA

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Reviewed: Sep. 4, 2008

The flavor was just ok. I gave it a 3 because it was easy to put together, and did rise & have a decent texture.

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DIANE R.

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Reviewed: Jul. 17, 2008

Very good bread, nice texture, makes good sandwiches and toast. Have made it twice so far, will definitely include it in my baking rotation.

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whodunitrdr

Cooking Level: Expert

Home Town: Wenatchee, Washington, USA

Living In: Bellingham, Washington, USA

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Reviewed: Jun. 29, 2008

This has become a staple recipe for our family...love it!

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ROSEYONNEX

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Reviewed: Jun. 13, 2008

This recipe is absolutely wonderful!! I found the water to be short by about 1/2 cup. People love this recipe! I make about 2 loaves of this recipe per week. It also makes wonderful pizza dough!!! Thanks for sharing it!

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Judy

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Reviewed: May 25, 2008

I really like this bread best when fresh out of the machine....a thin layer of crust is crisp and inside is wonderfully soft. This is the one recipe I have found so far where I lightly spoon the flour into the measuring cup rather than scooping it (less flour) or else I have to add more water during the first knead cycle. I enjoy using this as my basic sandwich bread.

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raisincane

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: May 16, 2008

Fabulous, versatile recipe! I added crushed rosemary, which gives a wonderful aroma and flavor and used garlic salt for the salt. I used the dough cycle on my breadmaker and then shaped them in to rolls. I placed the shaped rolls in a greased pan, covered it tightly with saran wrap (sprayed with non-stick spray as well), and allowed them to rise for about an hour before baking as suggested by other reviewers. Delicious and beautiful!

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Bakette

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

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Reviewed: Apr. 28, 2008

I would have given this recipe 5 stars if the crust was a bit more firm. The recipe was easy, the bread was okay, it fell apart easier than I felt it should. I was a bit disappointed.

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cabinkat

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Reviewed: Apr. 15, 2008

The first time I made it I gave it one star. I followed the advice of one reviewer and put it on fast bake. I also reduced the flour and increased the water as per the same reviewer. The bread hardly rose and it was still gooey and hadn't finished cooking. Next time I will follow the recipe as written and use a regular bake cycle. The second time I made it, I followed the directions, and set the machine for a regular cycle. It worked better (boy did the house smell good!) but the bread still didn't rise as high as I would like. Next time I will increase the yeast and see if that doesn't help. My husband said that the instant potatoes gives it a denser texture so that maybe why it didn't rise as high. It tasted good though!

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JKLUENDER

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2008

This was a very delicious bread. I did change a few things, because I live abroad and can not find some of the items. I also did not use a bread machine. I made the bread with instand yeast as the recipe indicates and I made it as though it was a normal instant yeast bread recipe, where you substitute the first rise for a resting period. I also used all purpose flour and it came out very nicely. It has a light flavor, it is slightly dense, but perfect for sandwiches, it still has a very nice bounce or spring back when touched. The way I described it to my fiance was that it had a deeper flavor, but still light.Meaning, it was very tasteful, but not overwhelming enough to take away from what it is eaten with. It did remind me of the Orowheat Country Potato Bread you can buy at the store actually and that is one of my favorites. I will make agian soon.

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Aladyinredpolish

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Pecs, Baranya, Hungary

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Reviewed: Mar. 8, 2008

This was a huge hit in our house. We ate the whole loaf in one night.

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TRINAFOS

Cooking Level: Intermediate

Home Town: Camp Lejeune, North Carolina, USA

Living In: Blountville, Tennessee, USA

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Reviewed: Mar. 4, 2008

Everything about the bread is easy and great! It makes wonderful thick slices of bread for broiling. We had very hearty egg, bacon and cheese sandwiches on this bread and it was perfect. Hubby loves potato bread from the store, so I added two drops of yellow food coloring to the liquid to make it look a little more "familiar" to him, hahaha.

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Winter Ivy

Cooking Level: Intermediate

Home Town: Harpswell, Maine, USA

Living In: Augusta, Maine, USA

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Reviewed: Feb. 20, 2008

This was just okay, but not what I was expecting. It was just kind of well... okay.

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Jillian

Cooking Level: Intermediate

Home Town: Blue Ridge, Texas, USA

Living In: Ketchikan, Alaska, USA

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Reviewed: Feb. 16, 2008

This is one of my favorite bread recipes. Every time I make this it is gone within a couple of days. It's great for sandwiches and toast as well.

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Brittany Saliano

Cooking Level: Intermediate

Home Town: Waxahachie, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Feb. 3, 2008

If you want great bread, but need it fast try this. My machine has a "fast cycle" which only takes 1 hour from start to finsh. The only change you have to make is up-ing the yeast to 1 tablespoon. Soooo yummy!

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CSYJNAMOM

Cooking Level: Expert

Home Town: Canton, Ohio, USA

Living In: Louisville, Ohio, USA

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Reviewed: Jan. 27, 2008

This bread came out PERFECT, I didn't need to alter the recipe in any way, it was delicious and the loaf was gone in one day! family LOVED IT

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ScottDawny

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Reviewed: Jan. 24, 2008

My family has finished off 2 loaves in 2 days! Turned out perfect! Tastes great with honey butter and makes a great sandwich. No more store bought bread for me! Thanks for the wonderful recipe!

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Lisa124

Cooking Level: Intermediate

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Reviewed: Jan. 8, 2008

I made 2 loaves of this for Thanksgiving and it was a hit. So moist in the middle and had a great texture. It also makes a great sandwich with your leftover turkey!

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