Recipe by Kathy Nowell
"Very good. Good texture. Always a hit."
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1 1/3 cups
warm water (110 degrees F/45 degrees C)
3 1/4 cups
dry potato flakes
dry milk powder
1 1/4 teaspoons
1 3/4 teaspoons
active dry yeast
I'm a breadaholic, and this is one of my favorite
breads! I followed the recipe to a tee, then added 1
tbs. of fresh rosemary, a 1/2 tsp. of lemon pepper
and that made it all the better, to me. Didn't use a
bread machine, instead I let it mix and knead for 5
min. in my KitchenAid. Let it rise for an hour,
punched it down, then let it rise again for 30 min.
Baked it for 25 min. at 400 degrees. Bread goes
excellent with the "Mushroom & Potato Chowder"
from this site. The bread is five stars and highly
This recipe did not work well in my Zo. It did not rise well, being undercooked near the bottom although the upper portion of the bread was nice. I've giving it 3 stars as I do think it would work better if not baked in the bread machine.
I use this recipe to make rolls and my family absolutely loves them. They come out very moist and light. I mix the dough on the pasta setting on my bread machine, shape them into balls and then let them rise for half and hour. I brush them with beaten egg and water and dust them with flour then bake them at 350 deg.F for 23 mins. The only problem is that my kids like them so much that I have to make them every 2-3 days!
This bread is excellent. It is soft and has a nice texture. Prep time was quick.
Oh my this was good! I made it in my kitchenaid and shaped it into rolls. Super light and fluffy and delicious. I think this will be my new favorite bread recipe. I had bought instant mashed potatoes and my family hated them, so I wanted to use them some other way. This was perfect! Looks like I'll be buying instant potatoes again after all! I did have to add a little more water to get the right consistency. May just add a little less flour next time. This is always different for everyone in bread making, depending on the humidity, flour used, etc., and so I don't find this to be a fault of the recipe. Also, those who scored it lower because it didn't "keep" long... any homemade bread won't keep as long as storebought which has all the chemical preservatives, but it never lasts long enough in my house to know!
This is so darn good! I made mine with my kitchenaide mixer since I don't have a bread machine. Proofed the yeast with all of the water and the sugar for 20 mins. Placed yeast/water mixture in mixer bowl and slowly incorporated the dry ingredients. Worked like a charm. Let it rise first time 45 mins (it had doubled in size), then punched down and kneaded slightly. Formed into rolls (made 24) and placed in lightly greased baking pan. Baked for 25 mins at 350 degrees F. So very yummy! Thank you for the recipe Kathy.
This is my very favorite bread machine recipe. It's always very soft, has a nice texture and delicious taste. Unfortunately, without any preservatives it doesn't last too long.
Nice bread. I made the dough in the bread machine and then shaped into 8 rolls bc we were having salmon burgers for dinner. I let them rise for about a 1/2 hour, then baked at 400 for about 20 minutes. Good texture for rolls even though the recipe isn't written for them. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Potato Bread II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 176
** Calories from Fat: 27
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