Heavenly Whole Wheat Potato Bread (Bread Machine)
photo by Charmie777
- Ready In:
- 3hrs 10mins
- 1 1⁄8 cups warm water (90 degrees)
- 4 tablespoons butter or 4 tablespoons margarine, softened and cut into pieces
- 2 cups whole wheat flour
- 1 cup bread flour
- 1 1⁄2 teaspoons salt
- 3 tablespoons granulated sugar
- 1⁄4 cup dry instant potato flakes
- 1 1⁄2 teaspoons active dry yeast
- Place all ingredients into the bread machine in the order listed or as suggested by the manufacturer.
- Set the bread machine on the following settings: "basic" bread; "light" crust;
- "1-1/2 pound" loaf size.
- NOTE: This bread can be made with the "delay" timer setting.
Great loaf of bread! I made 2 loaves. One on the dough setting in the bread machine and the other with the kitchen aid. I baked both loaves at 350* for 30 minutes. The one made in the bread machine turned out to be a high-riser and looks and tastes wonderful. The one with the kitchen aid didn't rise as high (I should have left it to rise higher) and it is obvious denser. It will make good toast. Thanks for sharing this great recipe.
Yummy!!! I made it in the bread machine but added too much yeast the first time. Those packets have 2 1/4 tsp and I just dumped it in not realizing it was too much and the top collapsed and it looked like a sad loaf but was still tasty. Used the correct amount the second time and it looks better but still tastes great! Really good when the edges are crunchy! I am amazed what a little potato can do for bread. Thanks for sharing!!
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I just finished baking this bread and it smells so good! I did not bake mine in the bread machine since I like it better from the oven. The only changes I made were to use brown sugar in place of white and oil in place of the butter. It has a nice flavor, but I wish I would have let it cool all the way before I sliced into it. It is going to make great toast!
I haven't been making bread long but I knew I wanted a recipe that produced a softer and less crumby than the recipe I had been using. This recipe hit the nail on the head and has quickly become my #1 go-to bread recipe. My husband says this bread is "way better." It's so soft and delicious! <br/><br/>I should mention that I made a couple changes, though. I doubled the recipe. I used canola oil instead of butter (just a healthier choice). I also used 3 small potatoes that I "baked" in the microwave and mashed. Made the dough in the Kitchenaid and ended up adding maybe 1/2 -1 cup more flour because it was so sticky. (Not sure if that is from replacing the butter with oil or using too much potato.) I will probably use the potato flakes next time and see what sort of difference that makes. Baked my 2 loaves in the oven @ 350 for 30 min and got some beautiful, delicious bread! Thanks so much for the recipe!
I followed a reviewers suggestion and made this bread with half white and half wheat flour, and used canola oil instead of butter. I used some mashed baked potatoes I had in the freezer and without thinking used the whole portion which was way more than the recipe called for, but the bread still turned out. This will be a regular in my house! Thanks.
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RECIPE SUBMITTED BY
<p>Hi! Thank you for visiting my About Me page. I live in northern California (about 2 hours north of Sacramento). My husband and I live on 10 acres where we grow alfalfa and have a small family orchard of fruit and nut trees. We also have 2 horses, 2 cats, a Dexter cow and calf, and 13 chickens.<br /><br />I am married to a wonderful guy (since 1979), and we have two terrific kids. Our daughter (born in 1981) has her college degree in microbiology. Our son (born in 1983) has his college degree in computer science.</p>