Potato Bread Loaf

Sena Wilson


I love to bake bread and do it often. I am one of those persons who could live on bread alone, well maybe with some cheese and small glass of wine! Therefore I am always playing with different types of doughs. This one is made using the dough cycle of the bread machine. Then baked in the oven. It is easy and delicious. The prep time includes the short dough cycle, shaping, and second rise. My hubby is always happy when I make him a loaf. Hope you enjoy it!

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8 - 10


1 Hr 15 Min


20 Min




1 1/4 c
3/4 tsp
3 1/2 c
bread flour
1 1/2 Tbsp
olive oil
1 1/2 Tbsp
1 tsp
1/4 c
instant potato flakes, dry
2 tsp
bread machine yeast
vegetable oil
white of egg
1 Tbsp

Directions Step-By-Step

Note: I have made this using the short dough cycle, as well as the full dough cycle. Results are very good. You can also shape it or roll out into a longer loaf if your prefer smaller slices.
Follow your bread machine for adding wet and dry ingredients. My machine: Add water first. Then add bread flour, salt, instant potato flakes, and sugar. Then add olive oil and honey around the side of edges. Make a well in the middle and add the yeast. Select dough cycle.
When cycle is complete, remove dough from machine to a lightly floured surface. Roll dough into a 14 " by 14" square. Roll up tightly as for jelly roll. Pinch seams and ends to seal. Place loaf, seam side down, on a greased baking sheet. (I use a stone baking sheet.) Lightly brush with oil. Cover and let rise in draft-free area until double in size (about 25 min.).
After second rise, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of loaf with a sharp knife. Lightly beat egg white and 1 tablespoon of water; brush some of egg white mixture over top of loaf. Bake at 375 degrees for 15 minutes; brush loaf again with egg mixture. Bake another 5 minutes more or until golden brown. Remove the bread from oven and cool on a wire rack. Serve with dinner. It also makes great breakfast toast for marmalades, jellies, etc.

About this Recipe