AuthorSteve Nubie
Potato bread can either be made with real mashed potatoes or with instant mashed potato flakes. This bread was traditionally made to add a hearty starch ingredient to the flour, and was also made to help supplement dwindling stores of flour in the spring.
The rosemary is optional on the off-chance that you don’t like rosemary. You can add any other herb in the proportions indicated, or skip them altogether. You probably won’t discern a distinctive potato flavor, but you will notice a denser texture and consistency and a bit of a “chew” in the bread especially in the crust.
Add the ingredients to the bread pan in the order indicated. If you’re using real mashed potatoes, stir them around in the water to make a slurry. If you’re using instant mashed potato flakes simply add them to the pan.
Once all of the ingredients are in place select the white or basic bread course for a 1.5-pound loaf and dark crust. The dark crust enhances the “chew” or “bite” of the bread that marks the distinct nature of potato bread.
When done, cool for 10 minutes out of the bread pan and slice and serve.
This is a great bread to serve as an accompaniment to soup or a stew and makes for great sandwiches with robust toppings like beef or pork. You could also select the dough cycle and form them into bun shapes for the perfect ham burger bun.
Ingredients
Directions
Add the ingredients to the bread pan in the order indicated. If you’re using real mashed potatoes, stir them around in the water to make a slurry. If you’re using instant mashed potato flakes simply add them to the pan.
Once all of the ingredients are in place select the white or basic bread course for a 1.5-pound loaf and dark crust. The dark crust enhances the “chew” or “bite” of the bread that marks the distinct nature of potato bread.
When done, cool for 10 minutes out of the bread pan and slice and serve.
This is a great bread to serve as an accompaniment to soup or a stew and makes for great sandwiches with robust toppings like beef or pork. You could also select the dough cycle and form them into bun shapes for the perfect ham burger bun.
What would you alter to make this bread at elev 6035ft?
Any advice on converting this to all dry measurements in weight rather than volume, with instant potato flakes? I spend every other week at my partner’s, and the bread machine there only makes a small loaf, the sort that uses 300g flour. If it’s a simple matter of replacing a bit of the flour with flakes, roughly what proportion, and do I also need to adjust the liquid? I use brown flour quite often.
Hi Karen,
Rising time and baking times are affected by altitude. I would run any setting through the kneading cycle and stop and restart to knead again. You could also try adding an additional ½ teaspoon of yeast. If your machine has a manual adjustment for the baking cycle, add 10 minutes. You could also allow the bread to rise in the bread machine through the rising cycle and transfer to a buttered baking pan and finish in the oven at 350 degrees Fahrenheit for 40 minutes. That’s ten minutes longer than the baking time for a yeast bread at sea level.