Amish potato bread is a soft, slightly sweet white bread made with mashed potatoes in the dough. The potatoes add moisture and a tender crumb that stays fresh longer than ordinary white bread, making it perfect for sandwiches, toast, or just slathered with butter. This recipe uses a simple straight-dough method—no starter or special equipment required—and yields two hearty loaves.
Ingredients
- 1 cup (240 ml) warm water (110°F/43°C)
- 2 tablespoons (25 g) granulated sugar
- 1 tablespoon (9 g) active dry yeast (or 1 packet)
- 1 cup (240 g) mashed potatoes, cooled to room temperature (plain, no added butter or milk)
- 1 cup (240 ml) warm milk (110°F/43°C)
- 1/4 cup (60 g) unsalted butter, melted and cooled
- 1 tablespoon (18 g) salt
- 6 to 6 1/2 cups (780–845 g) all-purpose flour, plus more for dusting
- 2 tablespoons (30 g) butter, melted, for brushing the tops (optional)
Instructions
- In a small bowl, combine the warm water, sugar, and yeast. Let stand for 5–10 minutes until frothy. If it doesn’t foam, the yeast may be dead—start over with fresh yeast.
- In a large mixing bowl, combine the mashed potatoes, warm milk, melted butter, and salt. Stir well. Add the yeast mixture and mix until combined.
- Gradually add 5 cups (650 g) of flour, one cup at a time, stirring with a wooden spoon until a soft dough forms. The dough should be sticky but pull away from the sides of the bowl.
- Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes, adding the remaining 1 to 1 1/2 cups flour as needed, until the dough is smooth and elastic. It should spring back when gently pressed.
- Place the dough in a greased bowl, turning to coat all sides. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for 1 to 1 1/2 hours, or until doubled in size.
- Punch down the dough. Turn it out onto a lightly floured surface and divide into two equal pieces. Shape each piece into a loaf by flattening into a rectangle, rolling tightly, and pinching the seams.
- Place each loaf seam-side down in a greased 9×5-inch (23×13 cm) loaf pan. Cover and let rise for 45–60 minutes, until the dough rises just above the rim of the pan.
- While the loaves rise, preheat the oven to 350°F (175°C).
- Bake for 30–35 minutes, until the tops are deep golden brown and the internal temperature reaches 190°F (88°C) on an instant-read thermometer. If the tops brown too quickly, tent loosely with foil.
- Remove from the oven and brush the tops with melted butter, if desired. Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Use leftover mashed potatoes: Make sure they are plain—no butter, milk, or seasonings—or the bread will be too soft and may not rise properly. If your potatoes are already seasoned, reduce the salt in the dough to compensate.
- Don’t over-flour: The dough should be soft and slightly tacky. Adding too much flour will make the bread dense. Use just enough to keep it from sticking to your hands.
- Check yeast freshness: If your yeast doesn’t foam in step 1, it’s expired. Use fresh yeast to ensure a good rise.
- For a softer crust: Brush the loaves with butter immediately after baking—this keeps the crust tender and adds flavor.
Serving Suggestions
This bread is wonderful toasted for breakfast with jam or honey. It also makes excellent sandwiches—try it with turkey and Swiss, or use it for French toast. For a savory twist, serve warm slices alongside soups, stews, or chili.
Variations
- Whole wheat: Substitute 2 cups (260 g) of whole wheat flour for an equal amount of all-purpose flour. The bread will be denser and slightly nuttier.
- Herb and garlic: Add 1 teaspoon dried rosemary and 1 teaspoon garlic powder to the dry ingredients for a savory loaf.
- Sweet version: Increase the sugar to 1/4 cup (50 g) and add 1 teaspoon cinnamon and 1/2 cup (75 g) raisins to the dough.
- Rolls: Shape the dough into 12 dinner rolls instead of loaves. Bake at 375°F (190°C) for 15–18 minutes.
Storage and Reheating
Store the bread in an airtight container or plastic bag at room temperature for up to 4 days. For longer storage, wrap tightly and freeze for up to 3 months. To reheat, place slices in a toaster or warm the whole loaf in a 300°F (150°C) oven for 10 minutes.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes. Use the same amount (1 tablespoon, about 9 g). Skip the proofing step—mix it directly into the flour.
Can I make this bread without a mixer? Absolutely. The dough is soft enough to mix with a wooden spoon and knead by hand. It will take a bit more elbow grease, but the results are the same.
Why didn’t my bread rise? The most common reasons are expired yeast, water that was too hot (over 120°F/49°C kills yeast), or a cool room. Check your yeast and use a thermometer for the liquid.
Can I use instant mashed potatoes? Yes, but rehydrate them first and let them cool completely. They tend to be saltier, so reduce the salt in the dough to 2 teaspoons.
How do I know when the bread is done? The internal temperature should read 190°F (88°C) on an instant-read thermometer. The top should be golden brown and the loaf should sound hollow when tapped.
Can I double this recipe? Yes, it doubles easily. Just use a larger bowl and let the dough rise in two separate bowls if needed.
Related
- Malva Pudding UK: Sticky South African Dessert Recipe
- Vegan Malva Pudding: A South African Classic
- Malva Pudding with Lots of Custard: A South African Classic
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).