Amish Potato Bread
TOTAL TIME: Prep: 30 min. + rising Bake: 40 min.
YIELD: 1 loaf (16 pieces).
A tasty mix of whole wheat and all-purpose flour and a small amount of mashed potatoes combine to give this golden bread its wonderful texture. The loaf is very moist and stays that way for days. —Sue Violette, Neillsville, Wisconsin
Ingredients
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1 package (1/4 ounce) active dry yeast
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1/4 cup warm water (110° to 115°)
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1-3/4 cups warm fat-free milk (110° to 115°)
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1/3 cup butter, softened
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1/4 cup mashed potatoes (without added milk and butter)
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3 tablespoons sugar
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1-1/2 teaspoons salt
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1-1/2 cups whole wheat flour
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3-1/2 to 4 cups all-purpose flour
Directions
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1.
In a large bowl, dissolve yeast in warm water. Add the milk, butter, mashed 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.
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2.
Turn onto a lightly floured surface; knead until smooth and elastic, 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.
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3.
Punch down dough and turn onto a floured surface; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
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4.
Bake at 350° until golden brown, 40-45 minutes. Remove from pan to wire rack to cool.
Nutrition Facts
1 piece: 193 calories, 4g fat (2g saturated fat), 11mg cholesterol, 276mg sodium, 33g carbohydrate (4g sugars, 2g fiber), 6g protein.
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