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Potato Bread

From Omaha, Nebraska, Jane Hutfles writes, "I use our bread machine at least three times a week. This basic loaf made with easy instant potato flakes is so soft and delicious. I've shared the recipe with many people."
  • Total Time
    Prep: 5 min. Bake: 3-4 hours
  • Makes
    1 loaf (1-1/2 pounds)


  • 1-1/4 cups water (70° to 80°)
  • 3 tablespoons vegetable oil
  • 7-1/2 teaspoons sugar
  • 1 teaspoon salt
  • 2 tablespoons mashed potato flakes
  • 3 cups bread flour
  • 1-1/2 teaspoons active dry yeast


  • In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts
1 slice: 108 calories, 3g fat (0 saturated fat), 0 cholesterol, 149mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 3g protein.

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Average Rating:
  • bishop6920
    Jul 9, 2020

    I don’t have a bread machine so I baked it at 375 for about 35 minutes. It stayed so soft but Silas great to slice for sandwiches or toast. And I can serve it to my vegan family members. Love it.

  • Linda
    Feb 23, 2020

    This was the first time I ever used potato flakes in my homemade bread, and what a result! I don’t use a bread machine, so I adapted the recipe for my stand mixer one, used butter flavored, ( I know, but it’s all I had), and made 2 wonderful loaves that I only proofed once! I’m definitely going to be using potato flakes in my bread again and again!

  • ubu
    Aug 2, 2017

    This potato bread is so soft and airy. It makes me a bread machine user again!

  • bpalmer
    Oct 15, 2012

    No comment left

  • edimmett
    Jan 2, 2012

    No comment left

  • zillymom
    Sep 4, 2011

    I've made this bread several times now and it consistently makes a delicious, soft, tender loaf of bread. I've also started making this through the dough cycle and then using it for cinnamon rolls and it works perfectly for those, too.

  • cookbookmom
    Jul 30, 2011

    My advice...don't mess with perfection. This bread is wonderful made just as is!

  • taddsmama
    Dec 22, 2010

    No comment left

  • cindy baker
    Sep 26, 2010

    One of my absolute favorites! I add 1/4 cup dry milk and 3 tsp vital wheat gluten to mine and it stays soft and delicious!

  • ewoksmom
    Sep 23, 2010

    This is my old faithful recipe for the bread machine. Have made this more times than I can count, and it never gets stale!