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Amish Potato Bread

 Amish Potato Bread
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
16 ServingsPrep: 30 min. + rising Bake: 40 min. + cooling


  • 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).

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Amish Potato Bread (continued)

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