Bread Machine Potato Bread

Sliced Potato Bread

My favorite bread recipe – Potato Bread – now for the bread machine! In both regular and high-altitude versions.

Soft, chewy and full of flavor, potato bread is one of my favorites. But I’d never been able to successfully pull it off in my bread machine . . . until now. This loaf is soft, but substantial, chewy and not the least bit crumbly. Cutting into that first piece was a delight! You’ll love it.

My bread machine is simply indispensable. I use it at least once a week, sometimes more if I’m making dough for noodles or rolls. But because it’s a machine and can’t tell when dough is too dry or when it has proofed enough for baking, you really have to adjust every single recipe you throw at it.


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It is well-worth your time to look at what goes into a loaf of bread. Check out my article here for a start. Normally, the baker gets to adjust some processes to ensure a perfect loaf. She can adjust the ingredients, the kneading, the proofing and the baking. Once she’s done it a few times, she has the feel for it all.

But while a bread machine takes a lot of the work out of baking bread, it also removes a big part of the control. And unless you have an ultra-high-end machine, you have no control over the kneading, proofing or baking time, so you’re left with fewer options.

Click here for some tips and pointers on how to adjust your bread recipe for your particular machine, to make sure you produce the best-quality loaves every time.

But, good thing, I love to experiment! To create that lovely texture takes some tweaking, and that’s what I’ve done for you here. I use potato flour to give the loaf some that chewy texture I love, and a little extra flavor. Butter provides the fat and another dash of flavor. And a little white pepper brings some depth. All together, you get a sturdy, flavorful loaf, perfect for sandwiches, toast or just slicing with butter and honey.

Sliced Potato Bread
Bread Machine Potato Bread

Bread Machine Potato Bread

Soft, chewy and full of flavor, potato bread is one of my favorites. But I'd never been able to successfully pull it off in my bread machine . . . until now. This loaf is soft, but substantial, chewy and not the least bit crumbly. Cutting into that first piece was a delight! You'll love it.
Prep Time10 mins
Cook Time4 hrs 10 mins
Course: Bread
Cuisine: American
Keyword: Bread Machine Potato Bread, Potato Bread
Servings: 2 pound
Author: Don Herman

Equipment

  • Bread Machine

Ingredients

  • 1 1/4 cup Water room temperature
  • 1 tbsp Milk Powder
  • 2 tbsp Butter melted
  • 1 1/2 tsp Salt
  • 3 cups Bread Flour 440 grams
  • 1/4 cup Potato Flour 48 grams, or 1/2 cup instant potato flakes
  • 1 tbsp Sugar
  • 1/4 tsp White Pepper
  • 2 tsp Active Dry Yeast

Instructions

  • Remove bread pan from machine. Check to make sure mixing/kneading paddle is in place
  • In a large bowl, add flour, potato flour or flakes, milk powder, sugar, salt, and white pepper. Blend thoroughly with a whisk.
  • Add water and melted butter to bread pan. Carefully add all premixed dry ingredients on top of liquid.
  • Make a small well on top of the dry ingredients and add yeast.
  • Set bread machine to 1 lb loaf, and select your choice of crust. ENGAGE!
  • Remove loaf from pan as soon as the machine is finished and let cool for 10 minutes before slicing.
    Potato Bread

At higher altitudes, you need to make some adjustments to the recipe to keep the bread from rising too quickly. If it rises too fast, the structure will be too flimsy to hold the dough aloft long enough to reach baking time. This loaf was prepared for my 5,500 ft altitude.

Bread Machine Potato Bread (High Altitude Version)

Soft, chewy and full of flavor, potato bread is one of my favorites. But I'd never been able to successfully pull it off in my bread machine . . . until now. This loaf is soft, but substantial, chewy and not the least bit crumbly. Cutting into that first piece was a delight! You'll love it.
Prep Time10 mins
Cook Time4 hrs 10 mins
Course: Bread
Cuisine: American
Keyword: Bread Machine Potato Bread, High Altitude Potato Bread
Servings: 1 Pound
Author: Don Herman

Equipment

  • Bread Machine

Ingredients

  • 1 1/2 cup Water (plus 1 to 2 tbsp upon checking dough)
  • 2 tbsp Milk Powder
  • 4 tbsp Butter melted and cooled
  • 2 tsp Salt
  • 3 cups Bread Flour 440 g
  • 1/4 cup Potato Flour 48 g, or 1/2 cup potato flakes
  • 2 tsp Sugar
  • 1/4 tsp White Pepper
  • 1 1/2 tsp Active dry yeast 5 g

Instructions

  • Remove bread pan from machine. Check to make sure mixing/kneading paddle is in place.
  • In a large bowl, add flour, potato flour or flakes, milk powder, sugar, salt, and white pepper. Blend thoroughly with a whisk.
  • Add water and melted butter to bread pan.
  • Carefully add all premixed dry ingredients on top of liquid.
  • Make a small well on top of the dry ingredients and add yeast.
  • Set bread machine to 1 lb loaf, and select your choice of crust. ENGAGE!
  • Remove loaf from pan as soon as the machine is finished and let cool for 10 minutes before slicing.

Leave a note below and let me know how you liked my Bread Machine Potato Bread.

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2 Comments

  1. You state to set for a 1lb loaf, but the dry ingredients add up to nearly this; generally this weight would make a 2lb loaf. Can you confirm before I get an overspill of dough in my 1lb breadmaker!

    1. Oops, you are correct. That should be a 2 lb loaf. Thanks for catching it. I’ll correct the recipe.

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