Potato bread is a soft, moist, delicious bread with an earthy flavor from the boiled potatoes. It has a more open crumb compared to white bread and is perfect for making toast, sandwiches, or serving with soups. This is an easy recipe to make vegan potato bread in the bread machine.
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Ingredients
To make potato bread in a bread machine, you will need bread flour or all-purpose flour, lukewarm water, salt, sugar, oil, boiled potato, and instant yeast or bread machine yeast.
I like to cook the potato in the microwave because it is quick and easy. It can also be pressure-cooked or baked in the air fryer. Depending on how you cook the potato, the moisture content will vary and you may have to add more flour or water to adjust the consistency of the dough.
Instructions
Place all the wet and dry ingredients into the bread machine pan in the order recommended by your bread machine manufacturer. Put the boiled and mashed potatoes on top of the flour and finally add the yeast.
Select and start the basic white bread cycle for 1.5 lb loaf on the desired crust setting. I like to keep it on a normal or medium crust. The bread machine will do all the mixing, kneading, rising, and finally baking the bread.
Step 1: Place all the wet and dry ingredients in the bread machine pan and start the basic white bread cycle.
Step 2: Potato bread is ready.
Optionally, if you like more even slices and no paddle hole in the bread, you can bake it in the oven. For this, make the dough in the bread machine using the dough cycle with all the ingredients. Here is a great post to make dough in a bread machine.
Once the dough cycle is complete, transfer the dough to a lightly floured surface. Make a log of about 8 inches and place it into a 9-inch by 5-inch pan. cover it with a cling wrap and let it rise until it is double in volume. Bake the bread in a preheated oven for 20 minutes at 350°F.
Step 3: Place the bread on a cooling rack.
Step 4: Slice the bread with an electric knife once it cools down completely.
Once the bread is baked, invert the pan, carefully remove the bread, and place it on a cooling rack. Let the bread cool down completely before slicing it with an electric knife or a serrated bread knife.
Substitutions
- Yeast - bread machine yeast or instant yeast can be used interchangeably.
- Flour - all-purpose flour or bread flour can be used interchangeably. There is no need to add vital wheat gluten when using all-purpose flour.
- Potato - leftover mashed potatoes can be used.
Variations
- Bake in the oven - instead of letting the bread machine do the baking, you can use the dough cycle and then shape the dough into a log in a 9-inch by 5-inch pan. Let it rise until double in volume and then bake in the oven for about 20 minutes at 350°F.
Serving suggestions
Potato bread can be used to make morning toast, grilled cheese sandwiches, or enjoyed with some strawberry jam or mixed berry jam. Sometimes I also like to apply apple butter to it, especially in the fall season. It is great to serve with soups and mac and cheese.
Equipment
I have made this 1.5 lb. potato bread in the 2 lb. Breadman bread machine using the basic white bread cycle. Any bread machine will work fine to make this bread.
Storage
Potato bread can be stored at room temperature for 3-4 days in an airtight container or the bread box. If you plan to store it longer, it is best to slice it and freeze it. You can take out as many as you need. Here is a great post on how to freeze bread slices.
Top tip
- When the potato is cooked in the microwave, it will have less moisture compared to pressure cooking it. So you might have to adjust water or flour in the recipe. Check after about 10 minutes and if the dough looks dry, add a little water, if it is wet, add some flour.
- It is best to weigh the flour and the potato for consistent results.
Related
Looking for other recipes like this? Try these:
- Jalapeno cheese bread
- Bread machine seed bread
- Bread machine oatmeal bread
- Bread machine buttermilk bread
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📖 Recipe
Bread Machine Potato Bread
Equipment
Ingredients
Wet ingredients
- ¾ cup Water (microwave 30 seconds)
- 4 tablespoon Oil
Dry ingredients
- 1 teaspoon Salt
- ½ tablespoon Organic cane sugar
- 3 ½ cup Bread flour (420 grams, or all-purpose flour)
- 1 medium Potato ( boiled, peeled, mashed, 120 grams)
- 5 grams Instant Yeast or Bread Machine yeast (1 ½ tsp)
Instructions
Bake in bread machine
- Place the wet and dry ingredients in the order as required by your bread machine.¾ cup Water, 4 tablespoon Oil, 1 teaspoon Salt, ½ tablespoon Organic cane sugar, 3 ½ cup Bread flour , 5 grams Instant Yeast or Bread Machine yeast, 1 medium Potato
- Close the lid and select the "Basic" cycle, 1.5 lb size and the preferred crust setting.
- The bread will be ready once the cycle completes.
- Remove the loaf by inverting the pan and shaking it.
- Place the bread on a cooling rack and allow it to cool down.
- Once the bread is cooled down completely, slice it with a serrated bread knife or an electric knife.
Bake in the oven
- Place the wet and dry ingredients in the order as required by your bread machine.¾ cup Water, 4 tablespoon Oil, 1 teaspoon Salt, ½ tablespoon Organic cane sugar, 3 ½ cup Bread flour , 5 grams Instant Yeast or Bread Machine yeast, 1 medium Potato
- Close the lid and select the "dough" cycle.
- Once the cycle completes, remove the dough from the pan and shape it into a log of 8 inches in length.
- Place it in the bread baking pan (9 by 5 inches) and allow it to rise for about 45-50 minutes until it doubles in volume.
- Cover with a food wrap or a kitchen towel so that it does not dry up.
- Once it has doubled in volume, preheat the oven to 350 °F.
- Remove the food wrap gently and then place the pan in the oven.
- Bake for about 20 minutes or until the crust is golden brown in color.
- Transfer it to a cooling rack and allow it to cool down completely before slicing.
Notes
- Sifting and weighing the flour helps make the bread soft. Sifting is optional, however, weighing the flour gives consistent results.
- Once the bread is baked, remove it from the container and place it on a rack to cool down. Leaving the bread in the container to cool down can make it moist.
- Recipe makes 1.5 lb. bread. To make 1 lb. bread change servings to 8 and for 2 lb. bread, change servings to 16.
Diane N says
Could this recipe be made using instant potato flakes? If so o what quantity do you advise? TY
Alpa Jain says
Hi Diane,
I have not used them myself. However, I would use 1/2 cup instant potato flakes and also increase the amount of water by 1/4 cup.
Let me know how it turns out.
Regards,
Alpa
Cheryl says
Can you use instant potatoes instead of a mashed potato?
If so, how much Instant potato?
Thanks
Alpa Jain says
Hi Cheryl,
I have not used them myself. However, I would use 1/2 cup instant potato flakes and also increase the amount of water by 1/4 cup.
Let me know how it turns out.
Cheers,
Alpa