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Potato Rosemary Bread Recipe

Yields15 Servings

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.

 1.25 cups water (110º F./ 43º C.)
 1 tbsp sugar
 1.50 tsp salt
 2 tbsp butter softened at room temperature
 0.50 cup mashed potatoes or ½ cup of instant potato flakes
 3 cups of bread flour
 2 tbsp dried rosemary leaves, crumbled plus 1 tablespoon for topping
 2 tsp bread machine yeast

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.

Nutrition Facts

Servings 15