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Amish Potato Bread Recipe

Name: Amish Potato Bread
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 1
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

Taste of Home

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

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

Method

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.

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.

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.

Bake at 350° until golden brown, 40-45 minutes. Remove from pan to wire rack to cool.

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