Buttermilk Potato Bread ( Breadmaker 1 1/2 Lb. Loaf)

Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

This recipe comes from Fleischmann's yeast company.

Ingredients Nutrition


  1. Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding potato flakes with liquid ingredients.
  2. Process on basic/white bread cycle; use medium/normal crust color setting.
  3. Do not use delayed-bake feature.
  4. Remove bread from pan; cool on wire rack.


Most Helpful

This was excellent. I used thedough cycle and raised in pan. Next time think I'll leave out the thyme. Thanks

Chef Stiles December 24, 2011

Nice light loaf I made using dough setting of ABM then shaped into a boule & baked in stainless steel pan - 425 for 8 minutes then 325 for 30 minutes until done. Rose high (brushed with egg & then slashed before baking) & the taste has improved - with the thyme more apparent after overnight rest. Will join a pot of Navy bean soup tonight. Thanks for the nice recipe Mercy!

Buster's friend January 06, 2011

I made this bread on 6/13/2011 for the Baked Goods Event in the Photo Forum. Instead of doing the whole thing in the machine, I just used the dough cycle.In case anyone is interested on how it was finished off in the oven here it goes,after taking the dough out it was kneaded for about 5 to 6 minutes.Then shaped into a loaf and place into a greased loaf pan,covered and left in a warm place for a second rise (about 1 hour ).Placed into a pre-heated 350 degree oven for about 35 minutes.Then let it cool in the pan for about 20 minutes,removed from pan until completely cooled( I had to sneek a piece while it was still slightly warm ;))I thought it had just a bit too much thyme( maybe because I used ground instead of dried,not sure.).But other than that the taste was very good and had a nice,soft texture.Thanks for posting and, " Keep Smiling :)"

Chef shapeweaver � June 13, 2011

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