Bread Machine Potato Bread
Elevate your homemade bread game with this irresistibly soft Bread Machine Potato Bread! Crafted with a tender, mashed russet potato and its flavorful cooking water, this recipe achieves a delightfully moist and fluffy texture that rivals any bakery loaf. The bread flour combined with a touch of milk, unsalted butter, and granulated sugar ensures a velvety crumb and subtly sweet flavor, perfect for sandwiches, toast, or simply slathering with butter. Designed for effortless preparation, this recipe utilizes your bread machine to seamlessly handle the mixing, kneading, rising, and baking with minimal effort. Whether you’re a seasoned baker or a beginner, this potato bread promises the comfort of homemade goodness with an irresistibly golden crust and airy interior.
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Recipe Information
Ingredients
- 1 medium Russet potato (peeled and cubed)
- 3 cups Water (for boiling potato)
- 0.5 cups Milk
- 2 tablespoons Unsalted butter (softened)
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 3.25 cups Bread flour
- 2.25 teaspoons Active dry yeast
Instructions
Peel and cube the russet potato. Place it in a pot with 3 cups of water. Boil until the potato is tender, about 10-12 minutes.
Drain the potato, reserving 3/4 cup of the potato cooking water. Mash the potato until smooth and allow it to cool to room temperature.
Add the reserved 3/4 cup potato water to the bread machine pan, followed by the mashed potato, milk, softened butter, granulated sugar, and salt.
Sprinkle the bread flour evenly over the wet ingredients, ensuring it covers them completely.
Make a small well in the center of the flour and add the active dry yeast. Ensure the yeast doesn’t touch the liquid ingredients.
Place the bread machine pan into the machine and select the 'Basic' or 'White Bread' setting. Choose your crust preference (light, medium, or dark), if applicable.
Start the machine and allow it to mix, knead, rise, and bake according to the machine's programmed times.
When the bread is finished, carefully remove the pan from the bread machine and let it cool for 5-10 minutes. Then transfer the bread to a cooling rack.
Allow the bread to cool completely before slicing to maintain its texture.
Nutrition Facts
Calories |
167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 169 mg | 7% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.8 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 116 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
