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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:


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 
:       TONS of recipes

Happy Baking - Kim
MMMMM----- Recipe via Meal-Master (tm) v8.05
      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.
MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Irish Potato Bread - Breadmaker #2
 Categories: Abm
      Yield: 1 Loaf
MMMMM-----------------------DEBBIE CARSON----------------------------

MMMMM-----------------------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

MMMMM----------------------URSULA R. TAYLOR---------------------------

MMMMM-------------------------1 LB. LOAF------------------------------
    3/8 c  Milk
    1/4 c  Potato water* - for Welbilt
           -machine add 1 tbsp. more
      2 c  All-purpose flour
    1/4 c  Plain mashed potato, at room
      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 &amp; 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.

                    *  Exported from  MasterCook II  *

                               Potato Bread

Recipe By     : Good Housekeeping Illustrated Cookbook
Serving Size  :2    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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"

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