How to Make Amish Potato Bread – A Moist and Tender Homemade Loaf
Growing up, my grandmother would often bake her famous potato bread, filling our home with the warm, comforting aroma of freshly baked goods. Each loaf was a labor of love, and I remember eagerly waiting for it to cool just enough to slice into it. The first bite was always a delightful experience, with its soft texture and subtle sweetness. This recipe is not just about making bread; it’s about creating memories and sharing love through food.
What Makes It Special
This Amish Potato Bread recipe stands out for several reasons:
- Moisture from Potatoes: The addition of mashed potatoes keeps the bread incredibly moist, ensuring it stays fresh longer.
- Simple Ingredients: With just a handful of pantry staples, this recipe is accessible to everyone, making it perfect for novice bakers.
- Versatile Flavor: The subtle sweetness of the bread pairs beautifully with both sweet and savory toppings, making it a versatile addition to any meal.
Gather Your Ingredients
Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 1 loaf
- 2 cups all-purpose flour
- 1 cup mashed potatoes (about 2 medium potatoes)
- 1/4 cup sugar
- 1/4 cup milk
- 1/4 cup butter, melted
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 tsp salt
- 1 egg
Let’s Get Cooking
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Start by preparing the mashed potatoes. Boil the potatoes until tender, then mash them until smooth. Allow them to cool slightly.
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In a small bowl, dissolve the yeast in warm milk (about 110°F). Let it sit for about 5 minutes until frothy.
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In a large mixing bowl, combine the mashed potatoes, sugar, melted butter, salt, and egg. Mix well.
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Add the yeast mixture to the potato mixture and stir until combined.
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Gradually add the flour, one cup at a time, mixing until a soft dough forms.
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Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
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Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
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Preheat your oven to 350°F (175°C). Punch down the risen dough and shape it into a loaf. Place it in a greased loaf pan.
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Let the dough rise again for about 30 minutes, then bake for 30-35 minutes or until golden brown.
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Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
My Pro Tips
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For an extra touch of flavor, consider adding herbs like rosemary or thyme to the dough.
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If you want a richer taste, substitute half of the milk with buttermilk.
What to Serve With It
- Butter and jam for a sweet breakfast treat
- Homemade soups for a cozy dinner
- Grilled cheese sandwiches for a classic comfort meal
FAQs
Q: Can I use instant potatoes instead of fresh?
A: Yes, you can use instant mashed potatoes, but the texture may vary slightly.
Q: How do I store the bread?
A: Store it in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
The Heart of the Dish
This Amish Potato Bread is more than just a recipe; it’s a way to connect with my roots and share a piece of my family’s history. Each loaf brings back memories of laughter, warmth, and love. I hope you find joy in making this bread and that it becomes a cherished recipe in your home as well.
Your Turn
I invite you to try this recipe and make it your own! Feel free to experiment with different flavors and share your experiences. I would love to hear how your loaf turns out!
How to Make Amish Potato Bread – A Moist and Tender Homemade Loaf
Ingredients
- 2 cups mashed potatoes
- 1/4 cup butter, softened
- 1/4 cup sugar
- 1 teaspoon salt
- 2 cups warm milk
- 2 teaspoons active dry yeast
- 5-6 cups all-purpose flour
- 1 egg
Instructions
- In a large bowl, combine warm milk and sugar, then sprinkle the yeast on top and let it sit for about 5 minutes until frothy.
- Add the mashed potatoes, softened butter, salt, and egg to the yeast mixture. Stir until well combined.
- Gradually add the flour, 1 cup at a time, mixing until a soft dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean cloth, and let rise in a warm place for about 1 hour or until doubled in size.
- Punch down the dough and divide it into two equal portions. Shape each into a loaf and place in greased loaf pans.
- Cover and let rise again for about 30 minutes.
- Preheat the oven to 350°F (175°C).
- Bake for 30-35 minutes or until golden brown and hollow sounding when tapped.
- Remove from pans and let cool on wire racks.
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