42 Reviews of Heavenly Whole Wheat Potato Bread (Bread Machine)

From: Chef #407977

On Dec 15, 2006

This bread is amazing! I couldn't find potato flakes at the grocery store so I added real potato(one medium, baked and mashed) and it worked! It got so soft, light and tasty! My husband loved it, and he usually doesn't like breads that much...Thanks a lot for this incredible recipe!!!

From: Chef #490764

On Sep 13, 2007

This bread has a wonderful texture and good taste. I used all white flour as I didn't have any wheat flour and I had fine results. Update: I make this bread regularly with part whole wheat and I also use this dough for hamburger buns. Instead of the butter, I generally use 1/4 cup canola oil.

From: mcsprick

On Apr 2, 2008

This was very yummy. I used all purpose flour because its all I had on hand. I don't have a bread maker so I made it in my mixer. I just disolved the sugar in the warm water and added the yeast to activate it. While that was activating, I mixed all the other ingredients. Then, I just mixed everything together and rolled in up, set it seam side down in a loaf pan and let it rise. I baked it at 350 for aprox 30 min.(I was just keeping an eye on it. Its fabulous as rolls too. Just make sure you give it plenty of time to rise so they are nice and airey. Thanks so much for posting. I've been trying to find a good recipe for home made sandwich bread rather than buying it all the time.

From: Deb's Recipes

On Aug 5, 2007

This delightful bread rose nice and tall with outstanding texture and taste! I made the loaf using a KitchenAid stand mixer for kneading and my oven for baking. I used 1/3 cup less total flour than called for while including enough bread flour for a 50/50 ratio of bread flour to whole-wheat flour. Thanks Bayhill for sharing an excellent bread recipe!

From: Offermom

On Oct 11, 2006

This was a fantastic bread!!! My 6 yo daughter and 2 yo son ate it up & asked for more. Do not set on the whole wheat setting...use basic light. That way the crust is just perfect!

From: Serah B.

On Dec 13, 2006

EASY, light and delicious...my favorite bread machine wheat loaf. Great for sandwiches and toast; good with soups/stews. It keeps well for a couple of days wrapped on the counter and also freezes and thaws well.

From: OceanBlue

On Apr 18, 2008

I tried this recipe last week and took one of the loaves to church (I doubled it). My husband and my kids (4 & 6) absolutely loved it. So did everyone at church. I don't have a bread machine so I used my mixer and after letting rise the first time I shaped it into two loaves and put them to rise for a second time (in their pans, of course). Once the dough got as high as I thought it would (it won't rise anymore in the oven) I baked for about 30 mins at 350. This bread will definitely be a staple in our home.

From: Iamebor

On Dec 10, 2007

This is the only wheat bread that I've made that's been light and fluffy, and the only one that my husband kept going back for more after his first slice. I love that it's soft and not crumbly. Thanks so much for this recipe!

From: Norwester

On Aug 12, 2007

This is the only wheat bread I've made for months now,due to the great flavor and texture. I accidently used the "rapid bake" selection on my Pannasonic today, and it came out as good as ever!

From: Sage

On Dec 21, 2005

Great recipe!!!!! Thanks sharing Bayhill. This will be with my Favourites; we just loved it, fresh and toasted!