Potato Water Bread Bread Machine
Soft, fluffy, and infused with a touch of homemade charm, Potato Water Bread made in a bread machine is a simple yet ingenious recipe that transforms leftover potato water into a bakery-style treat. This easy-to-follow recipe combines pantry staples—like all-purpose flour, unsalted butter, and a hint of sugar—with the unique addition of nutrient-rich potato water, which lends extra moisture and an ultra-tender crumb to the bread. Perfect for busy weekday dinners or weekend brunches, this no-fail bread machine method requires just 10 minutes of prep time before your machine takes over, kneading, rising, and baking to perfection. Whether paired with soups, sandwiches, or enjoyed warm with a smear of butter, this homemade bread is as versatile as it is delicious. Try this comforting, eco-friendly recipe today and bring a slice of old-fashioned goodness to your table!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1.25 cups Potato water (cooled)
- 2 tablespoons Unsalted butter
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Salt
- 2.25 teaspoons Instant yeast (bread machine yeast)
Instructions
Ensure the potato water from your boiled potatoes has completely cooled to room temperature before starting. If you don’t have leftover potato water, boil 2 peeled potatoes in unsalted water and reserve the liquid after boiling.
Add the ingredients into your bread machine’s pan in the order recommended by the manufacturer. Typically, you will add the wet ingredients first (potato water, butter) followed by the dry ingredients (flour, sugar, salt) and lastly the yeast on top, making sure it doesn’t directly touch the liquid.
Select the 'Basic' or 'White Bread' setting on your bread machine. Choose the crust preference (light, medium, or dark) according to your taste.
Set the loaf size to 1.5 lb or 2 lb based on the machine settings and start the machine.
Allow the bread machine to knead, rise, and bake the bread. Avoid lifting the lid during the initial mixing and rising cycles to prevent disrupting the dough.
When the bread is finished, carefully remove it from the bread pan. Let it cool completely on a wire rack before slicing to prevent it from becoming gummy inside.
Store the bread in an airtight container or bag at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 3552 mg | 154% | |
| Total Carbohydrate | 349.2 g | 127% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 25.9 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 512 mg | 11% | |
*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.
