A Tradition in Family Baking

Potato Bread

Potato Bread
If you are looking for a bread to serve with soup and salad, look no further. This one is excellent.

This recipe makes 1 loaf
Ingredients
Small Loaf
  • ¾ cup, plus 2 TBSP Water
  • 2 TBSP Vegetable Oil
  • 2+1/4 cups Bread Flour
  • 2 TBSP Sugar
  • 1 tsp Salt
  • ¾ tsp Lemon zest
  • ¼ tsp White pepper
  • 1+1/2 tsp Dried minced onions
  • ¼ cup Potato flakes
  • 1+1/2 tsp Active Dry Yeast

Medium Loaf
  • 1+1/4 cup Water
  • 3 TBSP Vegetable Oil
  • 3 cups Bread Flour
  • 3 TBSP Sugar
  • 1+1/2 tsp Salt
  • 1 tsp Lemon zest
  • ½ tsp White pepper
  • 2 tsp Dried minced onions
  • ½ cup Potato flakes
  • 2+1/4 tsp Active Dry Yeast

Large Loaf
  • 1+2/3 cup Water
  • ¼ cup Vegetable Oil
  • 4 cups Bread Flour
  • ¼ cup Sugar
  • 2 tsp Salt
  • 1+1/2 tsp Lemon zest
  • ¾ tsp White pepper
  • 1 TBSP Dried minced onions
  • ¾ cup Potato flakes
  • 3 tsp Active Dry Yeast
Instructions
  1. Have liquid ingredients at 80°F unless otherwise specified in your manual; all others at room temperature. Place ingredients in pan in the order listed. Select Basic or White Bread cycle and medium/normal crust.

  2. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. See our Bread Machine section for more helpful tips and information.

  3. *You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.
 

2 Comments
  1. WOW, didn’t think this could get any better but I tried 2 c bread flour and 1 c wheat…Wonderful – even better!!!

  2. I always make the medium loaf, which is perfect sandwhich size. I omit the lemon zest and white pepper and substitute minced onion with 1/2+ tsp of onion powder. BEST bread I have ever made…at least 2 loaves a week!!

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