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Why 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 Bread Machine Potato Bread 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.
Bread Machine Potato Bread – Making It Work
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, like the OSIPOTO Bread Machine I recommend below, 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.
Check out this top-rated Bread Machine from Amazon:
Bread Machine Potato Bread
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.
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)
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.
Bread Machine Potato Bread – Questions and Answers
Can I use instant potato flakes instead of potato flour?
Yes — use 1/2 cup instant potato flakes in place of the 1/4 cup potato flour. Either one gives the loaf that chewy texture and extra flavor.
Why does this recipe need adjusting for a bread machine instead of hand-kneading?
A bread machine can’t sense when dough is too dry or when it’s proofed enough, so every recipe needs some tweaking to work well in one. This recipe has already been adjusted through testing, so you shouldn’t need to guess.
Do I need to make changes for high altitude?
Yes — at higher altitudes, dough rises faster, which can leave the structure too weak to hold up until baking time. This post includes a separate high-altitude version (tested at 5,500 ft) with adjusted water, butter, salt, and yeast amounts.
What does the white pepper do in this recipe?
It’s a small addition, but it adds a subtle depth of flavor to the loaf without making the bread taste peppery or spicy. It’s easy to leave out if you don’t have it on hand.
Can I bake a larger loaf with this recipe?
This recipe is written for a 1 lb loaf setting. If your machine supports a 1.5 or 2 lb loaf, you’d need to scale up the ingredients proportionally, though this hasn’t been tested at those sizes.
What’s the best way to use this bread?
It’s sturdy enough for sandwiches and holds up well toasted, but it’s just as good simply sliced with butter and honey.
Looking for another bread machine recipe? Try my Bread Machine Whole Wheat Bread
Leave a note at the link above and let me know how you liked my Bread Machine Potato Bread.
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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!
Oops, you are correct. That should be a 2 lb loaf. Thanks for catching it. I’ll correct the recipe.