One of the joys of a Kitchenaid is how much easier it is to make bread, cookies, and cakes. This recipe for potato bread comes out moist, soft, and rises beautifully. If you like Martin’s potato bread, you’ll like this too.
I have adapted the recipe from All Recipes. First, I reduced the recipe to make one loaf instead of two. I have no room for two loaves. I also exchanged the shortening for butter.
Measure the flour over the surface you want to use to shape the bread. Any extra flour will pre-flour the counter.
The Kitchenaid makes the whole dough preparation process faster. You don’t have to mix the dough as long as the original recipe. And, there’s no need to keep scraping down the sides. You also don’t have to stand and knead the bread for 10 minutes. Just swap out the paddle for the dough hook and let the machine do all the work.
Check to see if the dough is kneaded enough by poking it with your finger. If it is, it will bounce back when you poke it.
After it rises, poke the dough again. If it stays indented, it is ready to bake.
The rising times are approximate since the speed will depend on conditions in your home that particular day. Sometimes it takes a bit longer.
Here’s one before baking
And here it is out of the oven
Tools and Ingredients for This Recipe
I admit it, I’m hard on my pans. Not this one. I’ve had it for years and it looks brand-spanking-new. The food doesn’t stick, no matter what I make in it: bread, meatloaf, apple bread (full size recipe), you name it. Whatever I do, it cleans up easily. Yay! Because I love cooking, but not cleaning.
You may not have heard of a bench scraper. Or think you need one. But, if you’re going to bake bread, or make noodles, or pastry, you need one. It lifts the dough up easily, so you can get it all into the bowl without struggling. Or, use it to chop veggies, and then transfer them to a pan or pot.
I confess I got tired of buying those silly little packets of yeast. They were a dollar each, took longer to proof, and I kept running out. Plus, some of them had cornstarch in them. I wanted yeast, not cornstarch. This is much better. It’s much cheaper per use, you have enough to bake dozens of loaves of bread, and there’s nothing in there except yeast. The instant yeast works faster than the standard variety too. Store it in the freezer so it lasts longer.
A French-style rolling pin with no handles. You’d think handles would be easier to well, handle. Turns out they’re not. It’s easier to hold on to this rolling pin because it’s longer and the ends are tapered. So. you have better control over what you’re doing and it’s easier to roll out the dough.
More Kitchenaid Bread Recipes
Find out how to make all sorts of homemade breads, includes links to recipes for whole wheat, whole grain, French bread and more. Plus videos showing you how it works with your Kitchenaid mixer.
Sweetened with honey, instead of sugar, with added oats for a more robust, richer flavor. And oats add extra nutritional value too.
This possibly should be called “super easy bread.” You don’t have to shape it, and there are only a handful of ingredients. It’s a crusty, rustic loaf, ideal for a cheese platter or dipping in olive oil and grated parmesan.
An all-around basic white bread, that’s light and high enough for sandwiches. It’s made with milk (to make it softer), but it will still support whatever sandwich fixings you pile up on it.
One perfect golden brown challah for the holidays. This one is round for Rosh Hashanah and Yom Kippur, but you can make it braided for other times or Shabbat dinner. If you’ve never heard of challah, think brioche, with lots of egg and no butter.