Search thousands of recipes reviewed by home cooks like you.

Crusty Potato Bread

Crusty Potato Bread

  • Prep

  • Cook

  • Ready In

Annette

This hearty bread has excellent flavor and a wonderful crust...delicious!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 15 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 246 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread Cycle; press Start.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

forgetmenot060903
273
10/29/2007

This is to answer the question on how to perhaps prepare this w/out a bread machine. So here goes: 1. Take 1/2 cup of the water needed and heat until warm about 110-115 degrees F. Mix this with the yeast and the sugar. Allow to bubble in an oven on WARM for 20 minutes. In the mean time mix together 1 cup of flour needed and the 1/2 cup instant mashed potato flakes, set aside. 2. Melt the butter, salt and remaining water (3/4 cup) until WARM (see temp above) and add to the first yeast mixture. 3. Then add the flour/instant mashed potato flakes to the liquids. Then, I would add the remaining flour as needed. 4. Knead dough for 10 minutes, then set aside to rise until doubled about 1 hour. Once it has risen, punch dough down and let rest 5 minutes. Then, shape dough as you want, put in bread pan, as rolls in 9x13" dish, etc. Allow to rise again, for about 45 minutes. Bake rolls at 375 for 20-25 minutes. Bake bread for 40-45 minutes or until done. Good Luck!

Snowlvr
88
10/31/2009

This bread was the BEST!! My bread machine did great mixing it. I followed the suggestion of "spooning" the flour into the cup rather than scooping and I added 1/4 cup more water. I did make a couple of additional changes. I used 3/4 cup instant mashed potatoes and reduced the bread flour to 3 cups. I wanted a bit more potato flavor. I also added a teaspoon of minced garlic and 2 teaspoons of taragon. I served this with minestrone soup on a cold snowy day! Great light loaf of yummy bread!!

Kate T.S.
51
11/13/2007

I haven't tasted this bread yet (now in my oven), but want to pass along my oversight that may have cost me a loaf of reputedly great bread: I followed the recipe as listed, and gleaned/used some good tips from the reviews (increasing potato flakes while decreasing bread flour; adding more water). Started the machine....all was well. About an hour or more into the process, saw the smoke pouring from my machine! Long and short, I pulled the plug, scraped the pathetically emerging goop into a bread pan, and parked it in my oven (looks promising so far). The stuff had ballooned way over my machine's capability (1 1/2 pounds)....so I checked the recipe. I don't know how it was originally posted, but my "copy" showed a serving size of 15 (no telling what size machine/loaf that would provide). So - my query & warning: there was no bread machine SIZE (of finished loaf) provided, and I doubt my 1 1/2 pound machine should be able to feed 15. I probably needed to halve this recipe - but not being a bread baker (or bread machine user), I didn't think to analyze amounts. Do as I advise - not as I did! Be sure of your machine's capabilities!! I'll let you know if the transfer to the oven worked!