Amish Potato Bread Recipe

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Amish Potato Bread Recipe
Amish Potato Bread Recipe photo by Taste of Home
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Amish Potato Bread Recipe

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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
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 40 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 40 min. + cooling

Ingredients

  • 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

Directions

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 9x5-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

Nutritional Facts

1 slice: 193 calories, 4g fat (2g saturated fat), 11mg cholesterol, 276mg sodium, 33g carbohydrate (4g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 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
  1. 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.
  2. 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.
  3. Punch dough down and turn onto a floured surface; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spay. Cover and let rise until doubled, about 30 minutes.
  4. 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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yuehching User ID: 224401 134816
Reviewed Aug. 30, 2014

"This bread is soft and very tasty. I baked as dinner rolls instead of loaf. My family enjoyed them very much. Definitely will make this again"

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