Bread Machine Old-Fashioned Potato Bread
Ingredients
-- 1 1⁄2-Pound Loaf –
1 (8-9 ounces) potato, cut into chunks (I used smaller red skin potatoes.)
3⁄4 cup water
2 tablespoons unsalted butter, cut into pieces
3 cups bread flour
1 tablespoon sugar
1 1⁄2 teaspoons gluten
1 1⁄2 teaspoons salt
2 1⁄4 teaspoons bread machine yeast
-- 2-Pound Loaf –
1 (8-9 ounces) potato, cut into chunks (I used smaller red skin potatoes.)
1 cup water
3 tablespoons unsalted butter, cut into pieces
4 cups bread flour
1 1⁄2 tablespoon sugar
2 teaspoons gluten
2 teaspoons salt
2 3⁄4 teaspoons bread machine yeast
Instructions
1. Combine the potato and water in a small saucepan. Simmer, covered, until the potato is tender, about 10 minutes. Mash or puree the potato with its water (do not drain). Pour the potato-water mixture into a 2-cup glass measuring cup and add additional water to make 1 1⁄3 cups for a 1 1⁄2-pound loaf or 1 2⁄3 cups for the 2-pound loaf. Cool to room temperature.
2. Place all the ingredients in the pan according to the order in the manufacturer’s instructions, adding the potato mixture with the liquid ingredients. Set crust on medium and program for Basic cycle; press start. (This recipe is not suitable for use with the Delay Timer.)
3. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
Comments
This is another recipe I made for Christmas and it is from The Bread Lover’s Bread Machine Cookbook. This loaf was great, dense, and I love that you could see bits of the red potato skin throughout the bread.
Shown here with Irish Potato Brown Bread and Old-Fashioned Sesame-Wheat Bread. (Old-Fashioned Potato Bread is on the left.)
The Bread Lover’s Bread Machine Cookbook