Amish Potato Bread Recipe
Sue Violette, of Neillsville, Wisconsin says, “A tasty mix of whole wheat and all-purpose flour, plus a small amount of mashed potatoes, give this golden bread its wonderful texture. The loaf is very moist and stays that way even days after making it.” —Sue Violette, Neillsville, Wisconsin
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1-3/4 cups warm fat-free milk (110° to 115°)
- 1/3 cup butter, softened
- 1/4 cup mashed potatoes (without added milk and butter)
- 3 tablespoons sugar
- 1-1/2 teaspoons salt
- 1-1/2 cups whole wheat flour
- 3-1/2 to 4 cups all-purpose flour
- In a large bowl, dissolve yeast in warm water. Add the milk, butter, potatoes, sugar, salt, whole wheat flour and 1/2 cup all-purpose flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
- Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down and turn onto a floured surface; shape into a loaf. Place in a 9-in. x 5-in. loaf pan coated with cooking spay. Cover and let rise until doubled, about 30 minutes.
- Bake at 350° for 40-45 minutes or until golden brown. Remove from pan to wire rack to cool. Yield: 1 loaf (16 slices).
Originally published as Amish Potato Bread in Healthy Cooking April/May 2009, p30
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