Crusty Potato Bread

I made this in my bread machine as a 2 pound loaf and had no problems. A great way to use the mashed potato packets from a Costco run! There is 1 C of flakes per packet… so 1 loaf now… 1 loaf later! 🙂 And… it tastes great!! (I used the recipe ingredients and measurements) 🙂

I love the bread – it’s easy to make and always turns out great. I add a couple of tablespoons of dried rosemary to it – it smells and tastes great toasted.

Made this exactly as the recipe and the loaf turned out really great. Tasty ,fluffy ,soft and so moist . . Went so fast I didn’t get a chance to take a picture of such a handsome loaf . Thanks for the recipe .

I would rate this a bit fat zero if I could!! I don’t know how this recipe turned out for anyone. It was a big crumpled hunk of thick dense rock. I followed the recipe exactly and used my bread machine. We were looking forward to having this bread with our lasagna

Very easy. It came out great. I love the crusty crust. Great with hummus and thinly sliced radishes.

This was the first recipe I used when I got my new bras machine and it was fantastic! I didn’t change a thing and it is super easy and super yummy

I used fresh mashed potatoes and the water they were boiled in instead of instant. The flavor was outstanding. The texture was soft and fluffy inside and crusty on the outside. I also did not use a bread machine but made it with a mixer. Delicious!!!!

I liked the recipe. I modified it to bake in the oven and was using potato yeast starter. Worked great as a loaf and better as rolls. One of the other commenters left instructions for using the oven. I added an extra Tablespoon of sugar to feed the yeast. I let the dough rise in a warm place and then punched it down and shaped it before letting it rise in the fridge overnight. Then let it return to room temperature before baking.

Yummy bread with a perfect crust! I followed the advice of others and reduced the water to 3 cups and increased potato flakes to 3/4 cup. It has a slight sourdoughs taste but adding a little more sugar would help if you want a sweeter bread. My breadmaker is on the smaller size so I used the dough setting and baked it in the oven at 375 for about 25 minutes ( rather than risking it overflowing in the breadmaker). It makes a large loaf, or 2 smaller ones might have even worked better. Rave reviews from family and definitely will make this again soon!

Excellent! Everyone loved it!

Made this bread tonight. I’m a long time (30+ years) bread maker (mainly using a bread machine). I was surprised that this recipe doesn’t indicate a specific temp for the water or at least state “room temp.” All other recipes I’ve used have typically stated a specific temp (one of my faves calls for buttermilk at room temp). I followed the recipe exactly as written. I put the potato flakes on top of the flour and then stirred the potato flakes into the flour mix (without mixing into the water in the bottom of the pan) as my bread machine seems to have a problem mixing other dry ingredients (i.e., oatmeal) in with the flour and that results in a lumpy mixture. That happened this time as well. The bread also didn’t seem to rise that much and I wonder if it was because the water wasn’t at a certain temp (I used it right out of the tap). When I dumped the bread out of the pan after it was done, the bread wasn’t one cohesive loaf. It was somewhat segmented into three joined sections and I was able to easily break it along the section lines. Flavor was OK–nothing remarkable. I may make this again but if I do, I will heat the water and will also mix the potato flakes and flour in a separate bowl before adding to the bread pan.

I like this a lot. Perfect size for my small pullman pan. Crispy on the outside, soft on the inside.

Yes my husband is now on a low salt diet and I replace the salt with fronteir co-op brand low sodium broth powder vegetable flavor. The first time I made it I thought the dough was too stiff. Do not add more water. It gets much softer after mixing for a long time. And if it seems too sticky after mixing don’t add flour. Even when the consistency of the dough seems wrong it cooks up perfectly!

This ballooned out and down the sides of my bread machine pan. I caught it right before the baking cycle so I was able to scoop out a handful of dough and bake the rest. The half of a loaf that cooked was very crusty and tangy, almost like a sourdough. I will definitely make this again, but I’ll probably half the recipe to fit into my machine.

If you don’t have a bread machine (I didn’t). Reverse ingredients, work backwards. Mixing all but flour and potatoe flakes. Let it get foamy. Add flour and potatoes flakes, cup at a time. Mix in kitchen aide mixer with dough hook after each addition of flour. Mix 3 minutes. Put in greased bowl. let rise until dble. Punch down, turn out and knead into bread shape or rolls. Bake 30 minutes at 400.

Perfect with AllRecipes Turkey Carcass Soup

OMG! this bread is amazing! I have been looking to make a Potato Scallion Bread similar to what I found at Sobey’s and this is it! …… I made a couple of changes ……. decreased flour by 1/4 cup….. increased potato flakes by 1/4 cup …… increased water by 2Tbsp ….. and added 3/4 cup of freshly chopped scallions PERFECTION!

Excellent! I made the bread exactly according to the recipe and it came out moist and very good. The recipe didn’t specify the crust setting so I used medium. The crust was fine but I think I might try the dark setting next time.

This is my go to recipe for potato bread. I tried several recipes before I found this one. It’s perfect exactly as written.

Yum!

Followed the recipe precisely and we didn’t care for it. It was very heavy.