Have you ever bought potato bread at the grocery store? It used to be one of my favorites when I wanted that extra soft white bread. But since I have made the commitment to stop buying any kind of bread products, I set the goal of perfecting a recipe for Bread Machine Potato Bread. My recipe uses REAL mashed potato, and it is FAR better than the store-bought version that I used to crave. I have made bread using instant mashed potato flakes before, but I decided to experiment with the real thing. The result was an impressively large loaf that makes THE best sandwiches, rolls, and buns.
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What You’ll Need:
2-Pound Bread Machine- This makes a very large amount of dough. Unbaked, it rises up to the lid. I have made the recipe several times and the weight has varied from 1009 grams-1015 grams. I can make a large loaf, or a variety of other things. Sometimes I shape a smaller loaf and some dinner rolls. I can also get about 10 hamburger buns that go perfectly with my Slow Cooker Pulled Pork Sandwiches.
Russet Potatoes- You will only need one cup, 210 grams of cooked potato. About one very large or two smaller potatoes. I like to be extra cautious and cook two potatoes so I am sure to have enough. If you have extra, you can save it in the fridge for up to 3 days, add it to soups or stews as a thickener or toss into another bread recipe. The more you make it, the easier it will be to recognize what you need to start with.
Reserved Potato Water- I like to make use of what I have and the reserved potato water works amazing in this bread. You can keep the remaining water in the fridge for up to 3 days to use in other bread recipes. Whole milk also works great. I will say that the potato water version is a little bit stickier coming out of the machine, but it is nothing that a little bit of flour can’t help with.
White Sugar
Bread Flour- This is a must. Because it is such a soft bread, you really do need the structure it provides. You can also use all-purpose, it does work. Don’t let it ever stop you from making bread, I do it when I need to. Just keep in mind that your dough may be a little stickier to work with. Bread flour absorbs better and the higher protein content gives it more stability when slicing.
Salt
Instant Yeast- I always use Instant Yeast aka Bread Machine Yeast. Any brand works for me as long as it is fresh. I store mine in the freezer because it will keep for at least a year.
Unsalted Butter- Real butter please, no substitutions. I prefer unsalted but if you use salted, just be mindful of the amount of salt that you add to the recipe.
NOTE: If you want to make this completely dairy AND egg free, you can. Substitute the butter for 3 tablespoons of any neutral oil. I have even used olive oil and it turns out just as soft and amazing.
Digital Scale- Having a scale for baking is a must for me. Accuracy is a important when baking. Volume measurements vary too much, some of us have a heavier or lighter hand when measuring. Not only is this handy for weighing out your ingredients, I also use it for portioning out my hamburger buns and rolls. I weigh the whole dough ball when it is done and then divide it by the amount I need. Typically hamburger buns are around 100 grams each and dinner rolls are about 50 – 70 grams. Metric measurements for the ingredients are available in the recipe card below.
Silicone Spatula- The non-stick coating on a bread machine pan is very thin. When you help the ingredients off the sides in the first mix of the cycle, you will need something that won’t cause any damage.
Digital Thermometer- The best way to know if a loaf is fully baked is to check the internal temperature. With this recipe, it is fully cooked at 200 F internal temperature. You will also need to check the temperature of your mashed potatoes and reserved water before putting in the pan. Too hot and it can destroy the yeast. I usually have mine at about 70-100 F, but no more than 110 F. As long as it isn’t any colder than room temperature, it will all turn out.
Bread Pans- This makes a VERY large 9 x 5″ loaf or one 8.5 x 4.5″ (600 grams) the remaining dough can be made into dinner rolls or hamburger buns. Rolls are usually 50-70 grams and buns around 100 grams each.
Cooling Rack- This is a very large loaf and you will need to cool it on a rack completely before cutting. I highly recommend giving it at least a few hours to rest.
Serrated Knife- A serrated knife is a must for cutting any bread. A standard knife will smash your slices and you definitely want those nice clean cuts for your toast or sandwiches.
Tips & Tricks
- Make sure you have inserted the paddle into the pan before starting and remove the bread pan from the machine before measuring.
- All ingredients should be at least room temperature. No warmer than 110 F or you risk hurting the yeast and starting over. This tip does not apply if you have a machine that pre-heats the ingredients for you.
- Place your machine in a secure area so it doesn’t take a “walk’ off of the counter when it is mixing and kneading. This has never happened to me, but I always keep it in mind.
- Order of ingredients: I have several machines and they all work best by placing the wet ingredients first, then dry. That is how I have written all of my bread recipes. Please refer to the owner’s manual of your particular machine if you are unsure.
- After adding your flour, make 3 wells. One for the salt, sugar, and the yeast to keep them apart.
- Finished dough that is too wet. If by chance it is a little too wet or sticky, incorporate a little bit of flour when you knead by hand to knock out the air bubbles. Generally a well floured surface has been all I needed to correct any stickiness.
- Is the dough resisting being rolled out when shaping the loaf? It will need to rest for another 10-20 minutes covered with a lightweight towel. Giving it a little for time to rest and relax should fix this problem.
- Pre-heat the oven. Before the bread has finished it’s final rise be sure to get your oven good and hot so it is ready to bake.
- How to get a good rise. Do not over proof the dough. If you give it a gentle poke and it bounces back right away, it is not done. If it is slow to come back, it has finished proofing. Letting it sit too long can lead to a flatter bread and the time it needs will vary depending on the warmth of your kitchen. Also note that if you want to check on your bread do not open the oven before the first 20 minutes of cooking, turn on the light. Opening the oven before the first half of baking time can interfere with getting that rise.
Looking for more bread machine recipes?
Alfredo Chicken & Bacon Flatbread Pizza
The BEST Hawaiian BBQ Flatbread Pizza
Orange Maple Brioche Sticky Buns
Simple Overnight Cinnamon Rolls
If you try this Bread Machine Potato Bread or any of my other recipes tag me on Instagram @joymakersandco, I’d love to see what you make!
Bread Machine Potato Bread
Equipment
- 1 2-pound Bread Machine
- 1 Digital Gram Scale
- 1 9 x 5" Bread Pan or other
- 1 Digital Thermometer
Ingredients
- 1 cup reserved potato water or milk, room temperature/70-110 F
- 1 cup plain mashed potato, room temperature/70-110 F
- 4 cups bread flour
- 1 1/2 teaspoons salt
- 3 tablespoons white sugar
- 1 3/4 teaspoons instant yeast
- 3 tablespoons unsalted butter or neutral oil room temperature,
Optional Toppings:
- potato starch or plain flour
- egg wash
- everything but the bagel seasoning
- sesame seeds
Instructions
- Peel and cut the potatoes into bite sized pieces. Place in a medium pan and cover with cool water (do not salt the water). Boil until soft, drain and reserve the water. Use a fork to finely mash the potatoes. Measure 1 cup (210 grams) of the mashed potatoes and 1 cup (235 grams) of the potato water, set aside until cooled (about 70-110 F).
- Remove the bread pan from the machine and make sure your paddle is inserted.Add the ingredients from wet to dry as listed, or in the order recommended for your machine.
- Place the pan back in the machine and lock into place. Start the dough cycle and set a timer for 3 minutes. At the 3 minute mark, use your silicone spatula to help any ingredients stuck to the pan.
- Set a timer for the remainder of the cycle.
Shaping & Baking:
- Flour a large surface area and prep your 9 x 5" pan by greasing with shortening or non-stick spray. Tip the dough out and gently knead for a minute or so to "knock" the air bubbles out. This is where you can incorporate a little extra flour if it is too sticky. NOTE: This makes a very large loaf! You can make a smaller 8.5 x 4.5" loaf with 600 grams of dough and use the rest for dinner rolls or hamburger buns. Rolls are roughly 50-70 grams and bun are 90-100 grams. Baking time will vary. The cooked internal temperature is 200 F.
- Press the dough ball out into a slight rectangle shape with your fingers. Flour your rolling pin and roll into a 10 x 18" rectangle. NOTE: If the dough is resisting being shaped, it will need to rest for another 10-20 minutes covered with a lightweight towel. Giving it a little for time to rest and relax should fix this problem.
- Start rolling from the bottom up towards the top. Pinch the bottom seam then pinch a tuck the sides. (See photos above)
- Place the shaped loaf into the pan and do the final rise either in the oven with the light on or in a warm, draft free area covered with a light cloth. Set a timer for about 30-45 minutes. Be sure not to over proof and to pre-heat the oven before final rise is done. You want the oven ready to go.
- When the dough has risen, you can pre-heat the oven to 350 F. Either leave it plain or add a dusting of potato starch or flour for a rustic look.If you like to add a topping, I suggest using a pastry brush to add an egg wash (one whisked egg and 1 tablespoon of water) and a sprinkle of everything but the bagel seasoning or sesame seeds.
- Bake on the middle rack for 20 minutes. If you want to check on your bread do not open the oven sooner, turn on the light. Opening the oven before the first half of baking time can interfere with getting a good rise.After 20 minutes rotate the bread pan so it browns evenly on the other side and bake for another 15 minutes or until the internal temperature reaches 200F. If you start to see the crust browning more than you like, just cover with foil.
- Cool in the pan for 10-15 minutes, then turn over onto a cooling rack and let rest for at least 2 hours before slicing. The longer you let it cool the better.
- Store in an air-tight container in the refrigerator for 3-5 days or freeze for up to 3 months.
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