Whole Wheat Potato Bread

Whole wheat potato bread is the sandwich loaf you make when you want soft slices that can still handle a slathering of mustard and a stack of deli meat. Instant potato flakes work like a secret ingredient here, holding moisture so the loaf stays soft for days instead of going stale overnight.

A quarter cup of whole wheat flour adds nutty backbone without making the loaf dense, which is what happens when bakers go full whole-grain in a bread machine. Honey gives gentle sweetness and feeds the yeast, while applesauce stands in for fat.

Layer the ingredients in the right order. Wet first, dry on top, yeast in a small well so it stays away from the salt and liquid until mixing begins.

Pro Tips

• Use lukewarm water if your kitchen runs cold. Yeast activates best around 105°F (40°C), and ice-cold tap water slows the rise significantly.
• Crack the egg into a cup and beat it lightly before adding. Whole eggs dumped in often leave streaks of unmixed yolk along the crust.
• Check the dough ball after the initial mix. If it looks dry and craggy, add water a teaspoon at a time. If it puddles, sprinkle in flour.
• Pull the loaf out of the machine as soon as the cycle ends. Sitting in the warm pan softens the crust into something gummy.

Variations

• Swap honey for maple syrup for a deeper, earthier sweetness.
• Add a tablespoon of caraway or fennel seed for a savory rye-like twist.
• Replace the egg with two tablespoons of additional water for a vegan loaf with slightly less rise.