Hi Vanessa. Thanks for your comment. I make this bread often but I have to say I have never tried to bake it in a loaf pan. It might work. I dont reccommend turning it into rolls as the bread develops a crust and it might be too much for small rolls. Hope this helps!

Hi Elaine. I am afraid I have not. However, this bread contains yeast and it needs gluten to rise so it is important to use flour that contain gluten. Hope this helps!

No need for a loaf pan, Sandra! Simply form a loaf with your hands.

Thanks for the response.. will try it soon. Thanks for sharing this wonderful recipe!

Hi Eric. Thanks for your comment. You are right. The conversions will never be the same. With potatoes, it would depend how well they would be packed in a cup for example. With flour, the measurement can vary from 120 to 150 grams, depending how you measure and that is why you can see different numbers on different websites. This is quite a forgiving recipe so the difference does not matter so much here but I will be updating this recipe so that it is clear for everyone. Hope this helps and you will come back in a week or so to check the improved recipe.

Hi Shelly. I am afraid 7 grams would be 2 1/4 teaspoons of yeast not 1 1/4 teaspoons so that was why the bread did not rise. I will be updating this recipe soon with a clearer instructions for both European and American measurments. Hope you give it a go again!

Hi Kiwi! The recipe calls for plain mashed potatoes, but I often use my leftover potato mash (with butter, milk, etc) and it always turns out well. The only difference you might notice is the consistency of the dough but it has never affected the final result. Sometimes it might need more water and this is due to the potato type, flour (some contain more moisture, other less) and also the humidity where you live. I will try to improve the recipe and add more notes for future bread makers but all in all it is a very easy recipe that always turn out great.

Hi Jasmin. I am sorry to hear that. I have never had such problem. It’s quite a forgiving recipe and from my experience, the quantity of potatoes should not be the problem. I would suggest baking it for longer next time, perhaps your oven is slower or does not heat that well. Did the bottom of your loaf looked brown and was hard to touch?

Thank you!! I tried the recipe today, but I think I may have added too much potatoes or the the potatoes may not have been mashed that finely? My bread loaf was baked and the top part was hallow and the whole dough was on the bottom and it’s texture was similar to raw dough :(

Hi Jasmin. Any potatoes will work! I always use what I have on hand. Hope this helps.

Thanks so much for your feedback, Yasmin. It’s such an easy bread and so delicious. I also use sweet potatoes when I have them on hand. Happy bread making! :)

Love your substitution, Yasmin! Thanks for your feedback and tips – our readers will definitely find them helpful! :)

My new favorite go too recipe… Baking it at least twice a week… Cos we no longer buy bread.
I substituted a cup of butternut mash a few times and it was just as soft and tasty with a slight yellow color.
Also found that you can use the water in which u boiled potatoes to dissolve the yeast.. No waste.
Have shared it umpteen times with friends.

That’s so good to hear, Candace :) Thanks so much for finding time to leave the feedback and rating!