Oatmeal-Potato Bread

Mashed potatoes in bread dough is an old baker’s secret for moisture that lasts. The starch holds onto water days after baking, so this bread machine loaf stays soft long after a plain white loaf would have gone stale. Rolled oats add a chewy bite and nutty flavor, while sunflower seeds scattered throughout give little pops of crunch.

Thyme and rosemary push this into savory territory. It’s the kind of bread you want alongside a bowl of soup or torn apart with roasted chicken, not spread with jam.

Room temperature butter blends more evenly into the dough than cold. Cold chunks can create pockets of unincorporated fat that leave greasy streaks in the finished loaf.

Pro Tips

• Use leftover mashed potatoes if you have them. Just make sure they’re plain, with no added cream or garlic, unless you want those flavors in your bread.
• Check the dough ball 10 minutes into the knead cycle. It should be smooth and round. Adjust with a tablespoon of water or flour as needed.
• The basic or white bread cycle works well for this recipe despite the oats and potato.
• Let the loaf cool completely before slicing. The crumb needs time to set, and cutting warm compresses the soft center.

Variations

• Add a tablespoon of dried chives for an extra savory, oniony note that pairs well with the herbs.
• Swap sunflower seeds for pumpkin seeds (pepitas) for a different crunch and a slightly earthier flavor.
• Replace the thyme and rosemary with dried dill for a bread that goes beautifully with smoked salmon and cream cheese.