Potato Bread I Recipe - Allrecipes.com
Potato Bread I Recipe

Potato Bread I

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"Bread machine recipe. White bread with some wholesome ingredients."

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Ingredients Edit and Save

Original recipe makes 1 - 1 1/2 pound loaf Change Servings


  1. Add ingredients to bread machine in order suggested by the manufacturer. Add enough water to make a firm dough; use less if leftover potatoes are used.
  2. Bake at regular bread cycle.
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Reviews More Reviews

Most Helpful Positive Review
Jan 15, 2005

This recipe was really great! I don't have a bread maker so I will tell you the bake version. Let yeast, 1/2 cup warm water & sugar in bowl for 10 minutes. Combine the other ingredience including the 3/4 cup water. You will need this extra water. knead. Place in a clean bowl for about 2 hours or until it doubles in size. Punch down the dough and knead lightly. Place in an oiled bread pan and let rise for 1 to 2 hours. Lightly coat top in Olive Oil. Bake for 40 minutes. Yum!

Most Helpful Critical Review
Sep 15, 2010

Like many others, I needed to add more water to my dough. I also didn't detect the potatoes in the finished product, but it was a great way to use up some instant potatoes that I had in the pantry. Overall, it was an ok loaf, and my family ate it fine.


18 Ratings

Jan 06, 2003

This has been the BEST bread I have made so far with my bread machine. The only thing different I found was that I needed to add a bit more water. The recipe calls for 3/4 cup of water, but that didn't seem to be enough. I added about 1/4 cup more water and the dough then started looking better. Thank you for submitting this recipe and sharing it with us!

May 04, 2004

The first time I made this I put on the cooling rack and went outside to cut some herbs for the soup I was making to have this with,, came back, my lab had gotten up on the counter to eat it,she loved it, since then I have made it twice, it is great, thank you

Jan 06, 2003

good, tasty potato bread. close to a recipe i had years ago that my dh and i used to make every week.

Jan 06, 2003

This is a good recipe, but indeed it needs extra water (approx. 1 cup). I also ended up using a wheat blend flour for 2 of the cups (it's what I had on hand) and it worked just as well.

Jan 06, 2003

This recipe is wonderfully moist and toasts great. Add some garlic and basil for a flavorful twist.

Dec 08, 2009

I just made this for the first time today, and I will have to agree with some of the other reviewers..there is not enough water. It was good I looked at the bread machine after I started it and before I went out for the day, otherwise there would not have been bread at all! Once I got the extra water in (probably to total 1 to 1 1/4 cup), the dough formed fine and it made a light and fluffy bread. Good flavor. I may tweek this recipe a bit. I prefer more potato flavor, and a sweeter dough. Otherwise though, this turned out well.


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  • Calories
  • 173 kcal
  • 9%
  • Carbohydrates
  • 30.5 g
  • 10%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 2.8 g
  • 4%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 237 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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