Looking for a soft, fluffy, and no-fuss homemade bread recipe?
This Easy Blender Bread is an absolute gem. With just a few simple steps and a quick blend, you’ll have freshly baked bread that smells heavenly and tastes even better.
Perfect for breakfast, a midday snack, or to serve as a delicious sandwich loaf, this recipe will become your new go-to!
🛒 Ingredients
Makes 2–3 medium loaves (depending on size)
- 1 kg (8 cups) wheat flour (all-purpose flour)
- 1 tablespoon margarine
- ½ tablespoon salt (use dessert spoon if measuring by that)
- ½ cup milk (room temperature)
- ½ cup sugar
- 2 boiled potatoes (medium-sized, mashed)
- 2 yeast tablets (15g each) or 2 packets (7g each) of dry yeast
- 2 dessert spoons oil (or 1 heaping tablespoon)
- 2 eggs
🥔 The mashed potatoes give this bread a super soft and tender crumb—don’t skip them!
🍞 How to Make It – Step-by-Step
1. Prepare the Blender Mixture
In a blender, combine the following:
- Eggs
- Milk
- Sugar
- Oil
- Margarine
- Salt
- Boiled potatoes (mashed or chopped)
- Yeast
Blend everything until smooth and well combined. This will be your wet dough base.
💡 If your blender is small, blend in two batches or mash the potatoes finely by hand.
2. Mix in the Flour
In a large mixing bowl or on a clean counter:
- Pour the wheat flour into a mound.
- Slowly add the blended liquid mixture into the center.
- Start kneading the dough, gradually incorporating the flour.
Knead until you get a smooth, elastic dough that’s slightly tacky but not sticky.
⏳ This may take 10–15 minutes of hand kneading. Add a bit more flour if the dough is too wet.
3. Let the Dough Rest
Cover the dough with a clean kitchen towel or plastic wrap.
Let it rest for 30 minutes in a warm place, or until it doubles in size.
4. Shape and Fill (Optional)
Once risen, divide the dough and shape into loaves, rolls, or stuffed buns.
🧀 Popular Filling Suggestions:
- 🦃 Turkey breast with white cheese
- 🧀 Ham with mozzarella
- 🐓 Shredded chicken with Catupiry (or cream cheese)
- 🧀🧀🧀 Three-cheese blend: mozzarella, Catupiry & provolone
- 🐟 Tuna with Catupiry
- Or leave them plain for sandwich bread or toast!
Place filled or shaped loaves onto a greased or parchment-lined baking tray.
5. Final Touch & Bake
- Brush the tops of the loaves with a beaten egg for that golden shine.
- Bake in a preheated oven at 180ºC (350ºF) for 30–35 minutes, or until golden brown and cooked through.
Let cool slightly before slicing.
🧈 Serve warm with butter and coffee for a perfect breakfast treat!
🕒 Quick Recipe Overview
| Step | Time |
|---|---|
| Prep Time | 20 minutes |
| Rise Time | 30 minutes |
| Bake Time | 30–35 minutes |
| Total Time | ~1 hour 20 minutes |
| Servings | 2–3 loaves or 10+ rolls |
📊 Approximate Nutrition Info (Per Slice)
Based on plain bread, without filling
- Calories: 180
- Carbs: 32g
- Protein: 5g
- Fat: 4g
- Fiber: 1g
Filled versions will vary depending on ingredients used.
🧊 Storage Tips
- Store in an airtight container at room temperature for up to 3 days
- Freeze cooled loaves or rolls for up to 2 months
- Reheat in the oven or toaster for fresh-baked texture again