Buttermilk Potato Bread Breadmaker 1 1 2 Lb Loaf
Elevate your homemade bread game with this irresistibly soft and flavorful Buttermilk Potato Bread, perfectly crafted for a 1 1/2 lb loaf breadmaker. This recipe combines the creamy richness of mashed potatoes, the tangy depth of buttermilk, and the buttery tenderness you crave in every slice. With a delicate balance of all-purpose and bread flour, and just the right hint of sweetness from sugar, this loaf rises to perfection, thanks to instant yeast. Designed for ultimate convenience, simply layer the ingredients in your breadmaker, select the 'Basic White Bread' program, and let the machine do the work. Whether served fresh with butter, toasted for breakfast, or paired with hearty soups, this light, fluffy bread with a golden crust will become a household favorite. Perfect for beginner and seasoned bakers alike, this recipe is your go-to for homemade comfort.
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Recipe Information
Ingredients
- 1 cup Mashed potatoes (plain, no added butter or milk)
- 0.75 cup Buttermilk
- 0.25 cup Water
- 4 tablespoons Unsalted butter
- 1 teaspoon Salt
- 3 tablespoons Sugar
- 3 cups All-purpose flour
- 0.5 cup Bread flour
- 2.25 teaspoons Instant yeast
Instructions
Check that your breadmaker's pan is clean and the kneading paddle is securely attached.
Add mashed potatoes, buttermilk, and water to the breadmaker pan.
Melt the unsalted butter in a microwave or on the stovetop, then add it to the pan.
Sprinkle the salt and sugar evenly over the liquid ingredients.
Layer the all-purpose flour and bread flour on top, ensuring full coverage of the liquid ingredients.
Make a small well in the center of the flour, taking care not to reach the liquid layer below, and add the instant yeast into the well.
Secure the breadmaker pan inside the machine and close the lid.
Select the 'Basic White Bread' or equivalent program on your breadmaker. Set the loaf size to 1 1/2 lbs and the desired crust color (light, medium, or dark).
Start the breadmaker program and allow it to run through the kneading, rising, and baking cycles as programmed.
When the breadmaker signals that it is done, carefully remove the pan using oven mitts (it will be hot).
Gently turn the pan upside down to release the loaf onto a wire rack. Allow the bread to cool for at least 30 minutes before slicing.
Nutrition Facts
Calories |
2406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 227 mg | 10% | |
| Total Carbohydrate | 409.9 g | 149% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 49.5 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 304 mg | 23% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 1422 mg | 30% | |
*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.
