Potato Bread II

Potato Bread II

28 Reviews 3 Pics
  • Prep

    5 m
  • Cook

    3 h
  • Ready In

    3 h 5 m
Kathy Nowell
Recipe by  Kathy Nowell

“Very good. Good texture. Always a hit.”

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Adjust Servings

Original recipe yields 1 -1 1/2 pound loaf



  1. Place ingredients in the bread machine in the order suggested by the manufacturer. Set machine to Light Crust.

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Reviews (28)

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I'm a breadaholic, and this is one of my favorite breads! I followed the recipe to a tee, then added 1 tbs. of fresh rosemary, a 1/2 tsp. of lemon pepper and that made it all the better, to me. Didn't use a bread machine, instead I let it mix and knead for 5 min. in my KitchenAid. Let it rise for an hour, punched it down, then let it rise again for 30 min. Baked it for 25 min. at 400 degrees. Bread goes excellent with the "Mushroom & Potato Chowder" from this site. The bread is five stars and highly recommended!



I use this recipe to make rolls and my family absolutely loves them. They come out very moist and light. I mix the dough on the pasta setting on my bread machine, shape them into balls and then let them rise for half and hour. I brush them with beaten egg and water and dust them with flour then bake them at 350 deg.F for 23 mins. The only problem is that my kids like them so much that I have to make them every 2-3 days!



This bread is excellent. It is soft and has a nice texture. Prep time was quick.

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Amount Per Serving (12 total)

  • Calories
  • 176 cal
  • 9%
  • Fat
  • 3 g
  • 5%
  • Carbs
  • 31.5 g
  • 10%
  • Protein
  • 5.3 g
  • 11%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 252 mg
  • 10%

Based on a 2,000 calorie diet



previous recipe:

Crusty Potato Bread


next recipe:

Grandma Cornish's Whole Wheat Potato Bread