This bread machine potato bread yields a moist, flavorful loaf that’s ideal for sandwiches. It’s simple to make because it uses instant potato flakes.
Last Updated on August 17, 2025 – Originally published September 4, 2010
Featured Comment
Really good and super easy. My new sandwich bread!!! Thanks! ~ Paige
What is Potato Bread?
Potato bread appears in many cultures in different forms. In Germany, Kartoffelbrot often includes spelt or rye flour. In Scotland, tattie (potato) scones are a traditional variation. For this recipe I use instant potato flakes to replace part of the flour, which adds moisture and a tender crumb without boiling and mashing fresh potatoes.
FAQ for This Recipe
- Curious about yeast types—active dry, instant, bread machine, or quick rise? There are practical differences and easy swaps depending on what you have on hand.
- Not sure what a smooth, round ball of dough looks like? That shape indicates the dough has developed enough gluten during kneading.
- Want to know whether to use bread flour or all-purpose? Bread flour gives more structure; all-purpose is fine for a softer crumb.
How to Make Bread Machine Potato Bread
This recipe is written for a two-pound bread machine and is designed to be baked on the basic cycle with a medium crust setting.
Follow your machine’s instructions for ingredient order. For many machines, including the model used to test this recipe, liquids go in first, then dry ingredients, and yeast last in its own well.
During the kneading stage, check the dough after five to ten minutes. Open the lid and look for a smooth, round ball. Dough hydration can vary by flour and altitude, so watch the texture. If the dough appears dry, add water a teaspoon at a time until it becomes smooth and slightly tacky. If it’s too wet and sticky, add flour a tablespoon at a time until the dough cleans the sides and forms a cohesive ball.
This recipe was tested on a Zojirushi BB-PAC20 and originally developed at sea level. If you bake above 3,000 feet, you may need to adjust rising times or slightly reduce yeast—high-altitude bread baking often benefits from specific tweaks.
Bread Machine Potato Bread Recipe
Recipe notes: for a two-pound machine using the basic cycle with medium crust.
Ingredients:
- 2/3 cups water
- 3/4 cups milk
- 1 egg, beaten
- 4 cups bread flour
- 2/3 cups potato flakes (instant mashed potatoes)
- 4 teaspoons sugar
- 1 teaspoon salt
- 3 tablespoons olive oil
- 1 1/4 teaspoons active dry yeast
Metric conversions and nutrition information were calculated for reference.
Bread Machine Potato Bread
Recommended Equipment
Ingredients
- 2/3 cups water
- 3/4 Cups milk
- 1 egg, beaten
- 4 cups bread flour
- 2/3 cups potato flakes
- 4 teaspoons sugar
- 1 teaspoon salt
- 3 Tablespoons olive oil
- 1 ¼ teaspoons active dry yeast
Instructions
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This recipe is for a two-pound machine using the basic cycle with the medium crust setting.
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Add ingredients to the bread pan in the order recommended by your machine. For the machine used here, add liquids first, then dry ingredients, and place the yeast last.
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During the knead cycle, check the dough after 5–10 minutes. It should form a smooth, round ball. Adjust hydration with small amounts of water or flour if needed.
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Once the cycle is complete, remove the loaf promptly and cool on a rack before slicing to preserve texture and prevent excess moisture build-up.
Notes
This recipe uses U.S. customary measurements; metric values were calculated automatically for convenience.
Nutrition
All information on this page is for general informational purposes. Nutrition figures are estimates and not a substitute for professional advice.