Pioneer Potato White Bread Mix

See how to make perfect french toast.

What makes a potato bread - this bread - so good? Potato flour adds a mild, tangy flavor to bread, almost like sourdough. This bread is not intensely flavored like San Francisco sourdough--more like the gentle sour taste of Europen country breads. Potato flour doesn't form gluten like wheat flour...

What makes a potato bread - this bread - so good?

Potato flour adds a mild, tangy flavor to bread, almost like sourdough. This bread is not intensely flavored like San Francisco sourdough--more like the gentle sour taste of Europen country breads.

Potato flour doesn't form gluten like wheat flour does. So it has a finer texture, a polished more sophisticated crumb without the large holes of most homemade breads.

Potato flour keeps the bread moist and soft. It's called hydroscopic--it draws moisture from the air rather than drying out as pure wheat bread does. It's still predominately wheat flour, and it will dry out, but it stays moist and soft much longer.

Try it. This may be your new favorite white bread.


Makes a large loaf

  • Makes a perfect crunchy toast or chewy bread for soup or sandwiches
  • Makes perfect bread in all popular 1 1/2 to 2-pound bread machines--or in your oven.
  • SAF gourmet yeast packet inside.
  • Directions and tips for perfect bread are included. You can make this bread in your bread machine, by hand, or with a stand-type mixer.

Is this a good bread for French toast?

Certainly, but you may need to prep it a little. As always, a better bread makes a better French toast.

A good French toast is like bread pudding but cooked on a griddle. To accomplish that, you want the egg wash to penetrate and soak through the bread. But you don't want the bread to fall apart when you lift it to the griddle.

Classic French toast was made with day-old, dryer bread. It was tougher and didn't come apart in handling.

But potato bread doesn't dry out as much and may tend to tear apart in handling.

There are three ways that you can prep your bread so that it won't come apart when soaked:

  • Place slices on a rack overnight so that the air can get to both the top and bottom of the slices.
  • Place slices on a rack and put the rack in a warm oven for 20 minutes.
  • Lightly toast your slices in a toaster being careful not to brown your bread.

What do I use for an egg mixture?

The general rule for your egg mixture is three large eggs for one cup of milk. More eggs will give a denser, more custard-like texture. A little cinnamon is always good. You can try a touch of nutmeg. You don't have to add sugar; you can rely on the syrup for that.

How do I cook it?

Cook it in a large nonstick skillet on low heat. Especially if you are making stuffed French toast, it takes a while for the heat to soak through and the egg mixture to set so that it is not "wet" in the center. Low heat and a lid or shallow pan over the top will help.


Directions for use in the oven

  1. Place the mix in your stand-type mixer along with the yeast and melted butter or oil (if called for on package directions). Add water. Use 110°F water instead of 80°F.
  2. With the dough hook, mix slowly until the dough ball forms. Turn the speed to medium high and mix for five to ten minutes until the gluten forms and the dough becomes stretchy and elastic.
  3. Place the dough in a large greased bowl, cover, and let rise until doubled, about one hour, depending on room temperature.
  4. Preheat your oven to 350°F. Turn the dough onto a lightly greased or floured work area and form your loaf. Place your dough in a 9 x 5-inch pan or other pan and let rise until the size has doubled and bubbles are about to surface.
  5. When the bread has raised, place the loaf on the center rack of the oven. Bake for 35 minutes or until the bread is done. The internal temperature should reach 190°F. Remove the loaf from the pan and let it cool slightly before slicing.

NOTE: If you make this bread in your bread machine, water temperature is critical. Please use a thermometer to measure water at 80 degrees and we'll guarantee the bread. If you are baking the bread in the oven, use water that is 110°F.

Customer Reviews

Based on 35 reviews
Annie Devore
Yummy bread

This bread is so good. We have done 2 different ones They all are so yummy They come out great. This is a great company

Best bread ever!

I love your bread machine bread! They makes the best loaves.

Kathy Sipe
Great tasting and moist bread

Same as above

marcia schiffauer


John Kramer

We make at least one loaf of bread a week and use Prepared Pantry mixes exclusively. During the pandemic the majority of our employees worked from home. When we all started coming back to the office, several folks noted that one of the things they missed the most was the fresh bread. Thank you for putting the smiles back on our (unmasked) faces!

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Pioneer Potato White Bread Mix
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