Potato Bread from Idahoan

I followed the recipe as written, even added the dry potato flakes to the water. I quickly realized that rehydration of the potato flakes prior to addition was the smarter way to go. LOL The bread is moist, delicious and perfect for toasting. I will be making this recipe again.

Worst bread recipie I have ever tried. Bread turned out flat and white. Very little color. Reminded my of Irish Soda bread. Will not try again.

This recipe made delicious soft bread. No concerns with the recipe People quit trying to make it so hard, just boil and mash some potatoes (any potatoes) til you have a cup to use in the recipe. Its potato bread nothing less nothing more . Today I’m trying it with sweet potatoes we’ll see how that turns out. Thank you for the recipe.

I thought this was a great recipe, except for the wording in the ingredients. I used the dry potato flakes for the bread and didn’t look at the reviews until the dough was rising. However! I did have decent luck by not using the full amount of flour while making the dough, and allowing the dough to rise a little while longer than the recipe called for. I would guess I ended up only using 2.5 cups of flour. I stopped adding flour when the dough seemed like I could knead it without sticking to it a lot. At that point I kneaded the dough until it felt right. I would say I let the dough rise about 1.5-2hrs for the first rise and about 45 min for the second. I may try it again with the prepared mashed potatoes, but honestly the way it came out was pretty good! Will make again.

I found this exact recipe on the Idahoian website. Their instructions specify prepared potatoes. I used just the dried flakes. Knew something wasnt right when adding the flour.. dough started to fall apart with the third cup of flour!!! wish this website would edit this recipe to avoid confusion !!

Recipe is good with one exception….. the 1 cup of potato, should say 1 cup of prepared mashed potatoes. i actually used almost all flour…. just a bit left did not had to add any extra.

Well, the first try was a disaster. The instructions were not really clear and I should have read the reviews first. I usually trust the recipes but in this case – the word that was left off was “prepared” mashed potatoes. I had 2 bricks. But I tried again and since I am a torilla maker, I did the same again with the dry potato flakes but this time added more water (about 1/2c) to form the dough until it almost consumed the 4.5 cups. of flour. I covered the bread loosely with a heated towel (i microwaved the towel for 30 sec) The bread rose and it was much better. Followed the rest of the instructions. I gave this 4 start only because of how the recipe was written. The bread was very tasty and my husband loved it. Will try again with prepared mashed potatoes just to see how this works. I will definitely make this again!

Soft but substantial bread! I actually happened to have Idahoan potato flakes so made extra for supper and used it for the recipe! My wife loves store bought potato bread but since we are under covid19 quarantine I will be making her sandwiches with this bread and she’s thrilled.

I wish I would have read these before I did it. I used dry flakes. Now I feel stupid and am probably ruining his favorite bread. I could cry. I hope it turns out ok. Next time I’ll try it prepared instead of flakes.

Very good. I used the prior reviews and tweaked the recipe; boiled the one potato I had with the salted water, added milk and butter to mash, added flakes and (separate) proofed yeast/sugar. I doubled recipe; ended up using 9 cups flour, plus what was kneaded in for 8 minutes and, of course, more water. Made 3 nice loaves. I used a water bath during both rises and baking. Added butter to tops before and after baking. I may freeze one to see how it works out.

I love this bread!! I diced & boiled regular potatoes, mashed them, & measured out 1 cup. It turned out great!! This may be my new “go-to” recipe for regular bread. Thanks for sharing!

This recipe made a very good dough but the problem came when I baked my loaves. They collapsed! I did some research and it appears the problem is the oven temp was not hot enough. The loaves had reached their maximum rise and did not have time to set.

I made the recipe as written and believe reviews should be left as such. The reviews are correct regarding the confusion involved in the recipe (dry flakes or already made). I’ve made a lot of bread over the course of time (family owned bakeries), and the ratio seemed off to me, but , if you make this with dry flakes, your bread will be TOO DRY, will take forever to rise, and your best bet would be to use a Kitchen Aid to knead it as it would be a real pain to try to get this to work for you with dry potato flakes. Your liquids would virtually be sucked out of the equation. My suggestion would be to follow suggestions involving making the mashed potatoes and using a cup of already made mashed potatoes OR adding more liquid if you’ve progressed forward and realized this wasn’t working out for you. I agree that it can use a bit more sugar. This recipe has 4 1/2 cups of flour when approximately 3 cups makes a loaf. I just think that there isn’t clarity in the ingredient category which can be clarified better as stated by other reviewers. Regardless, if you wait long enough, your bread will actually rise if you made it the way it seemed to direct, but it might not produce the kind of bread you were hoping to achieve.

Fantastic recipe! Next time I’ll play with add-ins (whole wheat, flax meal, wheat germ, etc). I spritzed the oven with water and buttered the tops for the last 20 minutes. Made a lovely crust.

I added a little more sugar, 1c less flour and did the first part of the dough in my bread machine. I combined warm water, sugar and yeast and let it sit for 10min before adding the other ingredients and starting the machine. I punched it down and did the second rise without the machine then baked it in the oven. At 35min it came out a little too dark, so next time I will cook it a little less. I used a whole 113g packet of garlic potato flakes. It turned out pretty tasty!

I too was confused at first whether the recipe called for dry flakes, or prepared instant flakes. Having made other bread and cake recipes using potatoes, and looking at the water to flour ratio, I decided prepared potatoes would be the best. I did not hand knead, but used my KitchenAid mixer to knead the dough on speed 2 for about 3 minutes. The recipe produces a rich flavor and a soft, almost moist texture. While the loaves are a little on the small side, they would be perfect for toast and jam or breakfast breads, or just to eat slathered with butter. Additionally, I brushed the tops with butter directly after removing them from the oven, to accomplish a soft buttery top. (I do this with almost all of my bread recipes)

I made this bread recently and it was absolutely delicious. The rise was perfect and it has a great crumb. It has the soft tender texture of regular potato bread and my husband and I loved it!

No changes, perfect as is.

I was confused by the recipe. The only Idahoan potatoes I’m familiar with are instant granules. If this is the one that was meant, the confusion was whether to rehydrate the potatoes and use 1 cup of those, or use one cup of t he granules which would see to take up all the liquid. I chose to hydrate the potatoes. However the flavor was very good and the bread is nice and soft. This recipe did not make very large loaves.

This is a good bread. Instead of kneading, I made this in my Kitchenaid mixer. I[m not sure if I did something incorrect, but I needed more water than called for. It turned out very good. Will probably make again.

Have made this several times now. Made the first time exactly as written and it was delicious. It is sooo good toasted with butter and marmalade or jam. My son loves to make sandwiches with it. I now switch out 2 cups of the AP flour for whole wheat flour for a nuttier flavor. Super easy recipe to follow and has turned out perfect every time I’ve made it.