Bread: Need Recipie for Potato Bread

Subject: Need Recipie for Potato Bread
From: heckle at
Date: Thu, 11 Sep 1997 21:04:02 -0600
I am looking for a recipie for making potato bread. If you have one or know where I can get one, please e-mail me at: heckle at
From: KAR (bluekat at
Date: Fri, 12 Sep 1997 02:01:00 -0400
You didn't say if you have a machine or not. These two (of many) are for the machine. I have also made potato bread with the Kitchen Aid using potato water and mashed potatoes or flakes. A good place to check for recipes would be: archives for the newsgroup [] TONS of recipes

Happy Baking - Kim

Title: Potato Bread - Breadmaker
Categories: Breads, Abm
Yield: 2 Lb loaf

1 1/2 c Water
2 tb Butter
3 tb Sugar
1 ts Salt
4 1/4 c Bread flour
2/3 c Instant mashed potato flakes
1 1/2 ts Active dry yeast

Measure all ingredients in pan in order according to your machine's directions. *I used cheese flavored instant potatoes.

Typed by R. Thompson Feb 96 From: Zojirushi Home Bakery Super instruction booklet.

Title: Irish Potato Bread - Breadmaker #2

Yield: one 1-1/2 Lb. Loaf

5/8 c Milk
1/4 c Potato water* for Welbilt/Dak ad 2 tbsp. more water
3 c All-purpose flour
1/3 c Plain mashed potatoes, at room temperature
1 1/2 ts Salt
1 1/2 tb Butter or margarine
1 1/2 tb Sugar
1 1/2 ts Red Star active dry yeast
 -for 1 1/2 lb. Panasonic/National use 3 tsp. yeast
 -for 1 1/2 lb. Welbilt/Dak use 2 tsp. yeast

Yield: one 1 Lb. Loaf

3/8 c Milk
1/4 c Potato water* - for Welbilt machine add 1 tbsp. more water
2 c All-purpose flour
1/4 c Plain mashed potato, at room temperature
1 ts Salt
1 tb Butter or margarine
1 tb Sugar
1 1/2 ts Red Star active dry yeast
*The water in which you cooked the potato

SOURCE: Bread Machine Magic by Linda Rehberg & Lois Conway, copyright 1992, ISBN #0-312-06914-6 (paperback original). Courtesy, Debbie Carlson, Cooking Echo, MM by Cathy Svitek on the 1 1/2 lb. loaf. 1 lb. loaf added and corrections made by Ursula R. Taylor.

Place the ingredients in the bread pan, insert it into the bread machine, select a light crust setting and press "start".

After cooking remove bread from pan and place on cake rack to cool. Allow to cool 1 hour before slicing.
From: Psstarkoch at (Koko)
Date: 11 Sep 1997 23:24:00 -0700
This is the one I make all the time. Hope you enjoy.

Potato Bread

Recipe By: Good Housekeeping Illustrated Cookbook
Categories: Breads

2 tablespoons sugar
4 teaspoons salt
2 packages active dry yeast
8 cups(about) all-purpose flour
1/2 cup water
1 1/2 cups mashed potatoes
1 1/2 cups milk
1/4 cup butter -- or margarine
2 eggs

In large bowl, combine sugar, salt, yeast and 1 1/2 cups flour. In 2-quart saucepan, mix water, mashed potatoes and 1 1/2 cups milk; add butter; over low heat, heat until very warm (120* to 130*F) stirring often. Butter does not need to melt.

With mixer at low speed, gradually beat liquid into dry ingredients just until blended; beat in eggs. At medium speed, beat 2 minutes, occasionally scraping bowl. Beat in 1 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often. Stir in enough additional flour (about 3 1/4 cups) to make a soft dough.

On well-floured surface, knead dough about 10 minutes, until smooth and elastic, kneading in about 1 1/2 cups flour. Shape into ball; place in greased large bowl, turning to grease top. Cover; let rise until doubled, about 1 hour.

Punch down dough; turn onto lightly floured surface; cut in half; cover; let rest 15 minutes.

Grease two 2-quart round, straight-sided, shallow casseroles. Shape 1 piece of dough into ball; place in casserole. Cut 2 parallel slashes on top. Repeat. Cover; let rise until doubled; about 1 hour.

Preheat oven to 400*F Brush each loaf with milk. Bake 40 minutes or until well browned and loaves sound hollow when tapped with fingers.

Remove loaves to cool on wire racks.

NOTES: Begin 4 1/2 hours ahead. Makes two loaves.
I sometimes make this using the potato cooking water instead of the milk. Just be sure and cool the water to the 120*-130*F
From: Carol Gravelle (Carol.Gravelle at
Date: Tue, 16 Sep 1997 13:27:33 -0400
What is the reason many people want a bread recipe that calls for mashed potatoes? Do the potatoes make the bread lighter, denser, rise better, taste better, or what? Just wondering.
From: Bob Y. (rdyoung at
Date: Tue, 16 Sep 1997 17:10:18 -0500
Carol Gravelle wrote:
> What is the reason many people want a bread recipe that calls for mashed
> potatoes?

Maybe, just mabe, they have had it in the past and like the taste.
From: K. Marr (k.marr at
Date: Tue, 16 Sep 1997 16:47:29 -0700
>What is the reason many people want a bread recipe that calls for mashed

MMMmmm...Potato bread has a distinctive flavor and texture. Sort of soft and mealy, and the flavor has a richness to it. . . it's hard to describe, but if a good recipe is posted here, do try it!
From: Myra Shinkman (myra at
Date: 16 Sep 1997 22:47:01 -0700
Carol Gravelle wrote:
> What is the reason many people want a bread recipe that calls for mashed
> potatoes?

Ahh -- potato bread!

It makes a dense bread with a chewy crust and a flavor that's almost like a sourdough, but not quite.

Very, very tasty.
From: caba at (Carmen Bartels)
Date: Thu, 18 Sep 1997 10:28:00 GMT
Carol Gravelle wrote:
> What is the reason many people want a bread recipe that calls for mashed
> potatoes?

Don't know whether the potatoes are mashed or chopped or elsewhere treated but one of my preferred commercial bread is made with potatoes and it tastes wonderful. Actually it is made with onions and potatoes and better than the pure onion bread. The texture is about the same.
From: bkrmama1 at (Wendy)
Date: 12 Sep 1997 10:55:01 GMT
I do know how to make DILL BREAD...
you make it with DILL DOUGH....

sorry thats my favorite bread making joke!

This is a wonderful recipe for Potato Rolls if you are interested:

2/3 cup sugar
2/3 cup shortening
1 cup mashed potatoes
2 1/2 teaspoons salt
2 eggs
2 packages active dry yeast
1 1/3 cups warm water (110-115 degrees) divided
6-6 1/2 cups flour

In a large mixing bowl, cream sugar and shortening. Add potatoes salt and eggs. In a small bowl, dissolve the yeast in 2/3 cup of warm water; add to the creamed mixture. Beat in 2 cups flour and the remaining water. Add enough remaing flour to form a soft dough. Shape into a ball; do not knead. Place in a greased bowl turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide into thirds. Shape each portion into 15 balls and arrange in 3 greased 9inch round baking pans. Cover and let rise until doubled, about 30min. Bake at 375 for 20-25 minutes. Remove from pans to cool on wire racks...Yield 45 rolls.....Very Yummy! bread.....should be made fresh everyday"