Potato Chive Bread Bread Machine
Elevate your homemade bread game with this Potato Chive Bread, effortlessly prepared in a bread machine! This recipe combines the creamy texture of mashed potatoes with the bright, savory flavor of freshly chopped chives, creating a soft, flavorful loaf perfect for any occasion. With just 10 minutes of prep time, the bread machine handles the kneading, rising, and baking, ensuring foolproof results every time. The blend of all-purpose flour, unsalted butter, and a touch of sugar creates a perfectly balanced bread, while the light crust adds a satisfying bite. Ideal for pairing with soups, stews, or simply enjoyed on its own, this fluffy loaf is a must-try for bread lovers. Impress your family with this easy and versatile recipe, and don’t forget to savor its aromatic charm as it bakes! Keywords: potato chive bread, bread machine recipe, homemade bread, savory bread, easy bread recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Mashed potatoes (plain, no butter or milk)
- 0.5 cup Milk
- 1 large Egg
- 2 tablespoons Unsalted butter
- 2 tablespoons Chives (chopped)
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 2 tablespoons Sugar
- 2.25 teaspoons Active dry yeast
Instructions
Add the ingredients to your bread machine in the order recommended by the manufacturer. Typically, this starts with wet ingredients: mashed potatoes, milk, egg, and butter.
Next, add the chopped chives, all-purpose flour, salt, and sugar, spreading them evenly over the wet ingredients.
Create a small well in the flour and add the active dry yeast, being careful not to let it touch the liquid ingredients.
Set your bread machine to the 'Basic' or 'White Bread' setting, select your preferred loaf size (1.5 lbs is ideal), and choose your crust setting (light or medium recommended). Start the machine.
Allow the bread machine to complete the kneading, rising, and baking cycle. This usually takes around 3 hours depending on the model.
When the bread is done baking, carefully remove the pan from the machine and turn the loaf out onto a cooling rack. Let it cool for at least 20 minutes before slicing.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 292 mg | 98% | |
| Sodium | 2547 mg | 111% | |
| Total Carbohydrate | 348.7 g | 127% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 33.9 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 254 mg | 20% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1439 mg | 31% | |
*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.
