Toasted, buttered, as a sandwich or for sopping up gravy or soup, homemade bread is amazingly satisfying. This very easy potato bread works for breakfast, lunch and dinner.
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Planning this week’s menus, I knew homemade bread would be perfect for a stew scheduled. Baking bread is lovely anytime of year but especially perfect for a blah and dreary day in January.
In all honesty, we could have just eaten buttered bread for dinner because it is that good. But we were good and ate a well balanced meal. The bread can be baked in a standard 8 1/2-inch x 4 1/2-inch pan but these smaller loaves look so cute and slice to a nice size. (There is a link below to the pans I use from Amazon, measuring 5.75-inch by 3.25-inch by 2.25-inch).
Bread Machine Potato Bread
Here are the basic ingredients used in making this potato bread recipe.
Begin by measuring the ingredients carefully and adding to the bread machine pan in order specified by owner’s manual. Usually the liquid and butter followed by the dry ingredients.
Make a well in the center of the dry ingredients and add the yeast.
Choose the dough setting on machine; press start. After a few minutes into the cycle, I like to open the lid to be sure the dough looks right and using a spatula, scrape down any ingredients clinging to the sides. Occasionally I will need to add a little more flour if the dough looks too wet. No need today.
When the bread machine is finished, remove dough to a lightly oiled or lightly floured surface. I prefer to work on an oiled surface but it is up to you.
Using a knife or a bench scraper, divide the dough in thirds. You can use a kitchen scale to ensure that the three pieces of dough are exactly even.
Shape the dough and place, seam side down and smooth side up in a pan that’s been sprayed with cooking spray. Cover loosely with lint-free towel or plastic wrap that has been sprayed with cooking spray. Allow to rise in a warm space until doubled in size and risen just past the top of the pan.
Bake in a preheated 350F oven until tops are browned. Don’t they look beautiful! 🙂
Allow the bread to rest a few minutes before turning onto a cooling rack.
If desired, brush warm loaves with softened butter.
Potato Bread
INGREDIENTS
- 1 1/3 cups lukewarm water
- 1 1/2 Tablespoons butter, softened
- 2 Tablespoons sugar
- 2 Tablespoons nonfat dry milk
- 1 1/2 teaspoons salt
- 3 cups bread flour
- 1/2 cup potato flakes
- 1 1/2 teaspoons rapid-rise yeast
DIRECTIONS
Measure ingredients carefully and add to bread machine pan in order specified by owner’s manual. Usually the liquid and butter followed by the dry ingredients and finally the yeast.
Choose the dough setting on machine; press start.
Shaping the dough
When the bread machine is finished, remove dough to a lightly oiled or lightly floured surface.
Using a knife or a bench scraper, divide the dough in thirds. You can use a kitchen scale to ensure that the three pieces of dough are exactly even.
Knead a few times and shape
Transfer to the Pan
Repeat the shaping process with the other two pieces of dough. Then, cover the pans of dough with a lint-free dish towel or a piece of plastic wrap that’s been sprayed with cooking spray.
The Second Rise
Allow to rise in a warm space for 45 minutes to an hour and a half, or until it is doubled in size and it has risen just past the top of the pan.
Bake in a preheated 350F oven about 30-35 minutes and the crust is browned and firm. Remove from oven and let rest a few minutes before turning from pans to a cooling rack. If desired, brush warm loaves with softened butter.
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I love this bread but it always deflates when I bake it, do you have any idea why that would be when I have a wonderful rise on it before going into the oven? Thank you for any help.
Hi Kari,
I’m not sure why this happened but I did a quick google search and found this…
‘The yeast in your bread has exhausted itself and does not have any more energy after you put it in the oven. Also, your bread dough has expanded too much and when you put it in the oven your dough cannot rise anymore because the yeast cannot produce any more gasses and it then collapses.’
John (The Techy Guy at GPTH)
Your recipe is one of THE BEST bread machine potato bread recipes I have use. I have been baking bread for 52 years and I was thrilled to get such a lovely bread from your recipe!
Thank you,
Carol
Hi Carol,
Well, thank you so much for your kind words! I am super happy to hear how much you have enjoyed the recipe, especially from someone who is very experienced in baking bread!
I truly appreciate that you took the time to write and share your comment 🙂
Kindly, Lorraine
I love the bread even more today…it slices so nice,very few crumbs!
What size are those bread pans?
Hello Perla,
The small loaf pans I use measure 5.75-inch by 3.25-inch by 2.25-inch. There is a link at the bottom of the post to where I purchased them. I use them frequently for both yeast and quick bread recipes. I love them because they make the perfect size slices for both lunch sandwiches and also for grandchildren portions. It helps the little ones avoid taking more than they can eat and being wasteful.
Thank you for stopping by and leaving your comment!
Kindly, Lorraine
Looks yummy. There’s nothing quite like fresh bread still warm from the oven