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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Reviewer:

shampooza

Cooking Level: Intermediate

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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Reviewer:

Patty2007

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

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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Reviewer:

urban_lover

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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Reviewer:

JAN

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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Reviewer:

Casstasstrophe

Cooking Level: Expert

Home Town: Des Moines, Iowa, USA

Living In: Washington, D.C., USA

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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Reviewer:

carollou3

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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Reviewer:

Keri

Cooking Level: Intermediate

Living In: Antelope Valley, California, USA

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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4 users found this review helpful