Reviewed: Oct. 5, 2006

My house smelt so good this evening when I walked in as I had this in the breadmaker on timer. It tasted good too lovely crust and a nice soft centre. It went really well with minestrone soup. Thanks.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Sep. 21, 2006

Good, easy bread. My breadmachine labored on this one... maybe it's time to get a new one? I usually use dough setting on machine and remove to bake in my oven, as I don't care for the bread "bricks" that come out of the machine. I used 1/2 whole wheat flour, and 1/2 all-purpose; rose beautifully and made a good textured loaf.

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LITELADY

Cooking Level: Expert

Home Town: Ashland, Missouri, USA

Living In: Centralia, Missouri, USA

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Reviewed: Jul. 12, 2006

This is a very good bread and very soft. I didn't have to add any water. I think some people are 'scooping' their flour and this is the problem. I spooned my flour into my measuring cup and leveled off the top. If you do this you should not have to add water.

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VAREGISTRY

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Reviewed: May 22, 2006

This has a nicely crunchy crust and is very soft on the inside. I had to add 1/2 cup water, too. It will make a great sandwich bread.

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EVILBEE

Cooking Level: Expert

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Reviewed: Mar. 9, 2006

I made a loaf of this bread to go with some homemade chicken noodle soup. I used the bread machine on the dough setting, and baked it in the oven. It worked out wonderfully! Makes a nice crusty loaf with great texture and flavor! Went perfectly with a big bowl of hot soup on a nasty snowy stormy day!

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Zanne Peters

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Sparta, Michigan, USA

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Reviewed: Feb. 27, 2006

Wonderful bread. Followed directions but ended up having to add 1/4 cup of extra water because the dough seemed too dry. Rose perfect and great taste. Made with Cola Pot Roast II and Sauteed Garlic Asparagus from this site. Thank you

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LESLEYfromWI

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Reviewed: Feb. 12, 2006

I really like this bread recipe a lot and it's almost 5 stars for me. It seems to be a bit hard for my breadmaker, however. First time I made it, I added the ingredients as listed and my machine had a hard time mixing. The second time, I added the water first, then the dry ingredients on top and just let it go without any interference from me. It does not seem to want to rise up like it should and is a bit denser than I would like but the taste is fantastic. Perhaps my bread machine isn't up to the task or maybe I need to add a little more yeast. I may try to make it by hand next time. A keeper!

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jan. 12, 2006

MINE ROSE BEAUTIFULLY BUT FELL SLIGHTLY 10 MINUTES INTO THE BAKE CYCLE.I LET IT FINISH THOUGH AND IT WAS FINE.TASTE WAS 5 STARS AND I WILL TRY AGAIN.IT WAS MORE OF A FLAT TOP LOAF.I TRIED A PIECE TOASTED AND IT WAS DIVINE HOWEVER...DEFINATELY WORTH THE TRY!!!

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TRUDY_FLETCHER

Cooking Level: Expert

Home Town: East Liverpool, Ohio, USA

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Reviewed: Aug. 12, 2005

I really enjoyed this bread. The texture was unique, and tasted great.

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Kim

Cooking Level: Expert

Home Town: Malaga, New Jersey, USA

Living In: Blackwood, New Jersey, USA

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Reviewed: Jun. 7, 2005

Great bread. This was the first recipe I made in my new bread maker and it turned out wonderfully!

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IAEDYENE

Cooking Level: Intermediate

Home Town: Sioux Falls, South Dakota, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Jan. 26, 2005

I like the soft but not airy texture of the bread.

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MYCOFFEE21

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Reviewed: May 2, 2004

delicious. and a family favorite. I use the bread machine on dough only and bake in the oven shaping it like a french loaf

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CAMMIE61

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Reviewed: Feb. 6, 2004

I made this for my family and it disappeared. They liked the crusty exterior and soft interior. Used the bread machine on a manual setting and then let it rise on a cookie sheet. It made a nice round loaf.

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lornat

Cooking Level: Expert

Home Town: Meriden, Connecticut, USA

Living In: Wallingford, Connecticut, USA

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Reviewed: Dec. 2, 2002

Good bread, but I found that I needed to add about 1/2 cup more water. I'm not sure if that's because I am at a high elevation or not. My friends love the bread when I make it.

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BSESQUIP

Home Town: Payson, Arizona, USA

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Reviewed: Aug. 26, 2002

this is excellent - I added 1/2 cup of finely minced ham and 1/2 cup of finely chopped green onion and turned it into 8 beautiful buns. thank you for this recipe, my family loved it :)

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Colleen

Cooking Level: Expert

Home Town: Surrey, British Columbia, Canada

Living In: Port Alberni, British Columbia, Canada

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Reviewed: Aug. 9, 2002

This recipe didn't work out for us. We ended up with a mess.

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MUM2JMCNB

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Reviewed: Jul. 14, 2002

This bread was good and very easy to make .

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SHAUKC

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Reviewed: Jan. 9, 2002

WHAT A BREAD!!! This is the most fabulous bread I have tasted.. it's very moist inside and the inside has a slight texture of sourdough but not sour..a little chewy, that makes wonderful sandwiches.. and the crust is crunchy.. it is my favorite white bread ever.. I needed to use an additional 2 tbs of water over the 1 1/4 cups of water.. and also used the seasoned butter/herb potato flakes..only because it was all I had available.... everyone enjoy....

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Sherry

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Reviewed: Oct. 26, 2001

This was a very good recipe. Bread had good flavor, and nice texture. Bread holds together well. Thanks.

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BESTEST_BAKER_EVER

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Reviewed: Jun. 12, 2001

This potato bread is FANTASTIC...I was in the middle of baking the bread in the bread machine, when we had a power failure. I took it out of the bread pan and finished baking it in the oven. Was not sure how it would turn out, but after slicing it and eating a slice just now I can say it is the best "FROM SCRATCH" bread I have ever made.. Thanks Annette for sharing your wonderful recipe. Jill Stanley

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Jill

Cooking Level: Expert

Home Town: Riverdale, New York, USA

Living In: Indian Shores, Florida, USA

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Crusty Potato Bread

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