Indulge in the delightful combination of whole wheat and all-purpose flour, enhanced by a touch of mashed potatoes, with this golden and moist Amish Potato Bread. This recipe, shared by Sue Violette from Neillsville, Wisconsin, yields a loaf of bread that stays incredibly moist even days after baking. The addition of mashed potatoes not only adds tenderness but also enhances the overall texture, making this bread a favorite among bread lovers.

INGREDIENTS

• 1 package (¼ ounce) active dry yeast
• ¼ cup warm water (110° to 115°)
• 1¾ cups warm fat-free milk (110° to 115°)
• ⅓ cup butter, softened
• ¼ cup mashed potatoes (without added milk and butter)
• 3 tablespoons sugar
• 1½ teaspoons salt
• 1½ cups whole wheat flour
• 3½ to 4 cups all-purpose flour

INSTRUCTIONS 

1. Activate the Yeast:
   • In a large bowl, dissolve the yeast in warm water and let it sit for a few minutes until frothy.
2. Prepare the Dough:
   • Add the warm milk, softened butter, mashed potatoes, sugar, salt, whole wheat flour, and ½ cup of all-purpose flour to the bowl with the activated yeast.
   • Beat the mixture until smooth, either by hand or using a mixer.
   • Gradually add enough remaining all-purpose flour to form a firm dough. The exact amount may vary, so add the flour gradually until the dough reaches the right consistency.
3. Knead and Rise:
   • Turn the dough onto a lightly floured surface and knead it for about 6-8 minutes until it becomes smooth and elastic.
   • Place the dough in a bowl coated with cooking spray, turning it once to coat the top.
   • Cover the bowl and let the dough rise in a warm place until it has doubled in size, which usually takes about 1 hour.
4. Shape and Second Rise:
   • After the dough has doubled in size, punch it down and turn it onto a floured surface.
   • Shape the dough into a loaf and place it in a 9×5-inch loaf pan coated with cooking spray.
   • Cover the pan and let the dough rise again until it has doubled in size, which typically takes about 30 minutes.
5. Bake the Bread:
   • Preheat the oven to 350°F (175°C).
   • Once the dough has completed its second rise and has doubled in size, bake it in the preheated oven for 40-45 minutes or until the bread turns a golden brown color.
6. Cool and Enjoy:
   • Remove the baked bread from the pan and place it on a wire rack to cool.
   • Allow the bread to cool completely before slicing and serving.
   • The Amish Potato Bread is perfect for breakfast toast, sandwiches, or enjoying on its own with a spread of butter or jam.

CONCLUSION

• Amish Potato Bread is a testament to the simple yet comforting nature of homemade bread. By incorporating mashed potatoes into the dough, this recipe yields a tender and moist bread that remains deliciously fresh even days after baking. Originating from a time when potatoes were added to breads as extenders, the addition of mashed potatoes in this recipe enhances both the texture and flavor of the bread. So, gather your ingredients, knead the dough, allow it to rise, and bake it to perfection. Indulge in the delightful aroma and taste of freshly baked Amish Potato Bread, perfect for any meal or occasion.