Total Time
3hrs 10mins
Prep 10 mins
Cook 3 hrs

Leftover or fresh cooked and mashed potatoes give this bread a soft texture and tangy, almost sourdough taste. The loaf is very good with pot roast or roast beef, meat loaf, grilled sausages, vegetable soups and chowders.

Ingredients Nutrition

Directions

  1. Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer;s directions.

Reviews

(2)
Most Helpful

This is the first potato bread i bake and that in my beloved bread machine! Thank you for sharing, it came out just right! Made for ZWT6

Iceland May 26, 2010

This was very good. I made the bread on the dough cycle, then turned it into a loaf pan and baked in the oven. The dough was really wet (almost like a batter bread) when it started to cycle, so I added another half cup of flour. It was still very moist, but was able to come to a ball at that point. I baked the loaf for 30 minutes in a stoneware pan at 400F, and it came out beautifully. Nicely browned crust; soft and moist crumb. I had to substitute dill weed for dill seed, but the flavor came though nicely. I'm looking forward to enjoying this with lamb stew tomorrow. Made for the Seasoned Sailor and his Sassy Sirens, ZWT6.

IngridH May 22, 2010

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