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Bread Machine Potato Bread

bread image
If you are looking for a homemade yeast bread to serve with soup or salad, look no further. This soft and fluffy potato bread is excellent.
Yield 1 loaf
1

Reviews

Ingredients

Small Loaf (1 pound)

  • 3/4 cup plus 2 tablespoons water (plus 2 TBSP Water)
  • 2 tablespoons vegetable oil
  • 2 1/4 cups bread flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon fine salt
  • 3/4 teaspoon lemon zest
  • 1/4 teaspoon white pepper
  • 1 1/2 teaspoons dried minced onions
  • 1/4 cup potato flakes
  • 1 1/2 teaspoons Red Star Active Dry Yeast

Medium Loaf (1 1/2 pounds)

  • 1 1/4 cups water
  • 3 tablespoons vegetable oil
  • 3 cups bread flour
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons fine salt
  • 1 teaspoon Lemon zest
  • 1/2 teaspoon white pepper
  • 2 teaspoons dried minced onions
  • 1/2 cup potato flakes
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast

Large Loaf (2 pounds)

  • 1 2/3 cups water
  • 1/4 cup vegetable oil
  • 4 cups bread flour
  • 1/4 cup granulated sugar
  • 2 teaspoons fine salt
  • 1 1/2 teaspoons lemon zest
  • 3/4 teaspoon white pepper
  • 1 tablespoon dried minced onions
  • 3/4 cup potato flakes
  • 1 tablespoon Red Star Active Dry Yeast

Instructions

  • Have liquid ingredients at 80°F unless otherwise specified in your manual; all others at room temperature.
  • Add ingredients in order recommended by bread machine manufacturer. Select Basic Cycle or White Bread Cycle, and medium/normal crust. 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, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time.
  • When cycle is complete, carefully remove bread from pan; let cool on wire rack before slicing.

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Review & Comments

Sheryn Gackle | Reply

I’ve recently purchased a Zorushi bread maker, and I’ll
be using it today. I believe your potato bread comes
close to the recipe I have used for many years!
The Zorushi recipes all call for instant yeast. Why
does your recipe used activated dry yeast? Again, I’m a newbie to the bread makers.
Thank you,
Sheryn Gackle

Red Star Yeast | Reply

Hi Sheryn – You can substitute instant yeast – use 1/2 teaspoon per cup of flour.
Happy baking!

Heidi | Reply

3 stars
I didn’t have the dried onion, but wanted to try this recipe so I used a packet of Ranch dressing mix (just the powdered stuff). The texture was a good, medium density; it was moist and flavorful.

lsk | Reply

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

lsk | Reply

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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