Bread Machine Potato Bread (with Rosemary)

This bread machine potato bread recipe produces a light & airy white bread. The addition of potato flakes helps to create a softer bread. Many people also find potato bread tastier than regular white bread due to the mild potato flavor.

I have also added a small amount of dried rosemary to this recipe in order to add a little extra flavor to this delicious bread. Rosemary also adds a wonderful aroma to homemade bread.

Bread Machine Potato Bread

Recipe Sections

1. Ingredients
2. Instructions
3. Helpful Tips

Recipe Rating 4.73 from 40 votes Featured Comment Peggy “I’ve been baking bread for many years. This is one of the best I’ve made. Easy recipe. Light and airy. I always share my bread with friends so I made rolls.”

FYI – Potato bread is not made solely with potatoes. Historically, potato bread was a way to extend a farmer’s food supplies by using leftover potatoes. Farmers would replace part of the wheat flour in a bread recipe with mashed potatoes.

However, be aware that this recipe uses DRY potato flakes because it is easier to measure and this helps to produce more consistent results. The recipe does NOT use already-made moist mashed potatoes because the moisture content of already-made mashed potatoes can vary a lot and this creates inconsistent bread results.

Key Ingredient – Dry Potato Flakes (Instant Potato Flakes)

Since this potato bread recipe is done in a bread machine, it is simple & easy to make. It takes me roughly 5-10 minutes to prepare the ingredients and then the bread machine does most of the hard work (such as mixing, kneading & baking). FYI – Bread Dad also has a printable and “pin-able” recipe at the bottom of the page.

For details on how to make a 1 lb version of this recipe, please visit my 1 lb Bread Machine Potato Bread page. That recipe is tailored to small compact bread machines.

Ingredients – 1.5 lb loaf

• 1 1/4 Cups – Milk (warm)
• 3 Tablespoons – Olive Oil – 57 grams – You can also use melted unsalted butter
• 2 1/2 Cups – Bread Flour – Not all purpose flour
• 1/2 Cup – Potato Flakes (instant mashed potatoes) – Use DRY potato flakes (not moist mashed potatoes)
• 1 1/2 Tablespoons – White Granulated Sugar
• 3/4 Teaspoon – Dried Rosemary
• 1 1/8 Teaspoons – Salt
• 1 1/8 Teaspoons – Bread Machine Yeast (Instant Yeast) – Not active dry yeast

Ingredients – 2 lb loaf

• 1 5/8 Cups – Milk (warm) – 1 5/8 cups equals 1 1/2 cups plus 2 tablespoons
• 4 Tablespoons – Olive Oil – You can also use melted unsalted butter
• 3 1/3 Cups – Bread Flour – Not all purpose flour
• 2/3 Cup – Potato Flakes (instant mashed potatoes) – Use DRY potato flakes (not moist mashed potatoes)
• 2 Tablespoons – White Granulated Sugar
• 1 Teaspoon – Dried Rosemary
• 1 1/2 Teaspoons – Salt
• 1 1/2 Teaspoons – Bread Machine Yeast (Instant Yeast) – Not active dry yeast

Servings – Roughly 12 slices

Equipment Needed –  Measuring cup & spoons, flexible spatula, oven mitts, cooling rack… and of course, a bread machine.

2 lb Bread Machine Potato Bread – Made With My Zojirushi

1.5 lb Bread Machine Potato Bread – Made With My Hamilton Beach

Instructions – Bread Machine – Potato Bread

• Bread machine settings – 1.5 lb or 2 lb loaf, light color and ”basic/white” bread.
• Unplug the bread machine and remove the bread pan.
• Add all ingredients starting with the milk into the bread machine “bucket” (bread loaf pan). Place the bread machine yeast in last and the yeast should not touch the liquid (until the bread machine is turned on and the ingredients start to be mixed together).
• Place the bread pan back in the bread machine and plug in the bread machine.
• Enter the correct settings (1.5 lb or 2 lb, light color and basic/white bread) and press the “start” button.
• When the bread machine has finished baking the bread, you should remove the bread loaf pan from the bread machine. Use oven mitts when removing the bread loaf pan as it will be very hot!
• Remove the bread from the bread loaf pan and place the bread on a cooling rack. Let the bread cool down on the cooling rack for 30-60 minutes before slicing.
• After removing the bread from the bread loaf pan, don’t forget to remove the mixing paddle if it is stuck in the bread. Use oven mitts as the mixing paddle will be very hot coming out of the bread machine. Or wait until the bread is completely cooled and then remove the mixing paddle.
• Please read the tips section below for extra information on how to make this recipe successfully & to avoid common bread machine mistakes.

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Helpful Tips

• The tips below are for bread machine “novices”. Hopefully, these tips will help you to maximize the success of your potato bread.
• Click on this “print recipe” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include my tips section. Please read the tips section in order to avoid common recipe problems.
• This recipe is part of Bread Dad’s series on easy Bread Machine Recipes such as banana bread, extra soft white bread and French bread.

• Not sure what size loaf will fit in your bread machine? Check out my page on Bread Machine Pan Sizes because it covers a number of popular bread machines. This page should help you to determine if your machine is capable of handling Bread Dad’s 1 lb, 1.5 lb or 2 lb recipes. For example, some bread machines with a “2 lb loaf capacity” are better suited for my 1.5 lb recipes (as they can’t handle my fluffy 2 lb recipes) and some machines are better with my 2 lb recipes (as their pans have lots of extra space).

• WARNING – You need to use DRY potato flakes when making this recipe. Reconstituted flakes (with water) will add too much moisture and the bread will come out soggy and/or the bread top could collapse. This is the number #1 error when people make this recipe (as they mistakenly use moist mashed potatoes versus using the required dry potato flakes).
• Be aware that old potato flakes (if not in an airtight container) can pick up moisture from the air. This can throw off recipes by adding too much liquid. Extra liquid (beyond what is called for in a recipe) can result in bread collapses, misshapen tops, etc. You should keep your potato flakes in airtight containers in order to avoid potential moisture contamination from the air.
• Potato flakes help to make a softer & moister bread. Why? Potato flakes absorb and retain moisture better than wheat flour. Moreover, the starch in potato flakes “gelatinizes” during baking and this helps to create a softer & more tender bread.
• You generally can not make a regular bread COMPLETELY with potato flakes. Potato flakes are usually gluten free. This lack of gluten inhibits the structure of the bread. Gluten free breads need extra ingredients (such as xanthan gum) to help provide some structure to the bread. Therefore, many potato breads are made with a large percentage of bread flour (which provides the “structural” gluten).

• I like to include a “hint” of rosemary in my potato bread in order to add a little extra flavor. Other flavor possibilities include black or white pepper, Italian seasoning, diced chives, etc.
• My recipe is based on using dried rosemary. You have to use a lot more fresh rosemary to get the same flavor output as dried rosemary. You often have to use 3 times as much fresh rosemary to equal the flavor from dried rosemary. For example, the rosemary flavor added from 3 teaspoons of fresh rosemary roughly equals the flavor from 1 teaspoon of dried rosemary. Dried rosemary has a stronger flavor due to the removal of water from the dried rosemary leaves. The water in fresh rosemary dilutes the flavor.
• Visitors – What do you like to add to potato bread? Different herbs? Garlic? Pepper? Other? Post your potato bread variations in the comment section below.
• Visitor variations – Peggy posted a great idea in the comments section about using different flavored potato flakes to modify your bread’s flavor. Instead of the dried rosemary, she used roasted garlic instant potatoes.

• Use FRESH ingredients (e.g. flour) for the best results. Ingredients that have been sitting in the pantry for months can become stale or pick up weird smells & flavors.
• Try to keep your ingredients (e.g. flour & sugar) in airtight containers in order to extend their shelf life.
• You should use bread flour (instead of all purpose flour) when making this recipe. Bread flour has more gluten than all purpose flour. Gluten helps to provide structure to the bread and “capture” the CO2 bubbles produced by the yeast. Therefore, breads made with bread flour are fluffier & airier than breads made with all purpose flour.
• Do not remove any of the salt from the recipe. Otherwise, the yeast will cause the dough to rise higher (and faster) than expected and you are more likely to suffer bread problems (e.g. dough overflowing the bread pan or a bread top that collapses or is misshapen).
• Many bakers like to make a pocket on the top of the flour in order to hold the bread machine yeast in place (looks sort of like a small flour volcano with a yeast-filled crater). This is done to prevent the yeast from falling into the liquid ingredients (and activating prematurely) and/or coming into contact with the salt until the bread machine is turned on.
• Do not place the salt next to the yeast (as this will kill the yeast). I like to place the yeast in the middle of the bread pan (in the “pocket” mentioned above) and the salt next to one of the sides of the bread pan (away from the yeast).

• Do NOT use cold milk. The main problem with using regular milk is that people tend to use cold refrigerated milk and this can slow the yeast growth. Try to use warm milk (or instant powdered milk mixed into warm water). Yeast likes liquids are that not too cold or too hot. If the milk is too cold, you might end up with a very dense bread (because the yeast has not risen properly). FYI – The ideal temperature for the milk is around 100-110 F.
• Optional – If you do not have dairy milk, you can use water or plant-based milk as a substitute.
• Optional – For an even softer potato bread, you can use buttermilk. Buttermilk is slightly acidic and this helps to tenderize bread. You can usually find liquid buttermilk at most major supermarkets or you can buy powdered buttermilk (in order to make your own liquid buttermilk).
• Do not open the lid of the bread machine during the baking cycle. This will release the heat and cause baking problems.
• You should let your potato bread completely cool down before slicing. If you try cutting bread while it is still warm, you will squash & compress the bread and interfere with the bread slowly releasing the steam/water vapor from the interior. Thus premature slicing can negatively impact the bread by making the bread more gummy. FYI – It can take 1 to 2 hours for a bread to completely cool.
• If you like “potato” breads, you might like to try my oven-baked Sweet Potato Bread. It is a nice snack or dessert recipe.

• This recipe uses bread machine yeast (instant yeast). It does NOT use “active dry” yeast. Bread machine yeast and instant yeast are not the same as active dry yeast. Bread machine yeast and instant yeast are added directly to the recipe’s ingredients. In contrast, active dry yeast is not an instant yeast and must be activated in water/milk before being added to a recipe’s ingredients. If you try to use active dry yeast for this recipe, it is much less likely to work properly (as the recipe instructions & leavening time is based on the use of bread machine yeast).
• If you haven’t used your bread machine or bread maker in a long time, please buy some NEW bread machine yeast before making your bread. Old yeast can die or lose its potency and this will lead to bread that does not rise properly. Bread machine yeast is not likely to be viable if it has been sitting in your pantry for years.
• Bread machine yeast loses its potency over time. Generally, bread machine yeast lasts for only 3-4 months after you have opened the bottle. However, if the yeast is exposed to air & moisture (e.g. the bottle not sealed tight) or exposed to higher temperatures, the yeast will expire even more quickly. Many bakers like to store their yeast jars (sealed tightly of course) in their refrigerator or freezer.
• If your dough is having trouble rising properly, you should check out my How To Test Yeast page. This yeast test will show you if your yeast is alive & active or dead/expired. It will save you from a few bread disasters!

• Kitchen humidity can impact a recipe. A winter kitchen tends to be drier due to your heating system drying out the air. In contrast, a kitchen in the summer can be much more humid. This change in humidity impacts baking as flour can soak up humidity from the air. Of course, excessive kitchen humidity or dryness can impact a recipe at any time during the year (not just in the summer & winter)!
• This is one of the reasons that people should store flour in an airtight container if they have already opened the flour package. The flour will pick up extra moisture from the air while sitting in the pantry and this can throw off recipes, spoil flavor, degrade shelf life, etc.
• If you would like to read my review of the bread machines that I own & use to create my bread machine recipes, please visit my Best Bread Machines page. It covers bread machines such as Briskind, Hamilton Beach and Zojirushi. The page provides my thoughts on the machines’ strengths and weaknesses.

• If you have a problem with a “basic” bread machine recipe, please make sure that you are following the recipe exactly (e.g. using the correct bread machine settings), using the correct amount of an ingredient (e.g. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (e.g. bread machine yeast versus regular yeast or bread flour versus all purpose flour), etc. Please don’t “wing” things with recipes.
• If your bread comes out too DENSE, it is likely due to one of the following reasons; You are using old or stale yeast, using a cold refrigerator temperature liquid (which slows yeast growth), baking in a cold winter temperature kitchen (yeast likes kitchen temps of 75-80 degree F), using all purpose flour (versus bread flour as called for in the recipe), placing salt on top of or next to the yeast (salt kills yeast so it must be placed away from the yeast in the bread pan), etc. Please read my “Why is my bread machine bread so dense?” page for more possible reasons & solutions.
• Having trouble with bread collapses & misshapen bread tops? Make sure to read Bread Dad’s article on bread machine bread collapses. It has reasons and solutions to potential bread collapses.
• For more potential bread machine problems & solutions, please check out my page on Common Bread Machine Mistakes.
• If you have run out of potato flakes but want to make a white bead, you might like to try our buttery Bread Machine White Bread recipe instead. Or you might like to try our Bread Machine Buttermilk Bread or Extra Soft Bread Machine White Bread recipes.

• You can also use this homemade bread to make one of Bread Dad’s delicious & toasty Grilled Cheese & Panini Recipes.
• Please read YOUR bread machine manufacturer’s instructions for information on how to use your bread machine safely and effectively. The manufacturer’s instructions will help you to master working with your specific bread machine model.
• Always wear oven mitts/gloves when dealing with a bread machine. The bread pan and the rest of the bread machine can get very hot during the baking process. This means that the bread pan and bread machine is likely to be very hot when you attempt to remove a baked good from the bread machine and/or bread pan.
• For more bread machine recipes (such as white bread, banana bread, cornbread and whole wheat bread), please visit Bread Dad’s Bread Machine Recipes section.

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Potato Bread Questions

What are potato flakes?

Potato flakes are potatoes that have been cooked, mashed and dehydrated. The resulting dry potato “flakes” can be turned into mashed potatoes by adding water or milk. For more information, you should read this Wikipedia article on instant mashed potatoes.

Reference Sources

1. Wikipedia, Bread Machine
2. Wikipedia, Instant Mashed Potatoes

Related Recipes

1. Bread Machine Buttermilk Bread
2. Bread Machine French Bread
3. Bread Machine Italian Bread
4. Bread Machine White Bread – Extra buttery white bread
5. Soft Bread Machine Bread – Extra soft white bread
6. White Bread (Instant Yeast) – Oven-baked white bread

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