I’ve been posting a lot of soup recipes here lately. And there are more coming in the second half of the month. But since we are at the mid point of the month (and the soup recipes), today’s post is my favorite soup accompaniment, bread.
I love most kinds of breads and always use some to sop up every last drop of broth or sauce that is part of a meal. Of course, bread is also an important component of sandwiches, as in grilled cheese sandwiches, another great side for soups.
The name of this bread recipe intrigued me. Mainly because I didn’t get it once I read through the ingredients. The only thing suggestive of the Amish way of life is making it by hand, but that’s all and that’s a bit weak. And I didn’t make it that way. There’s very little potato in it. And the whole wheat flour isn’t mentioned in the name of it at all. Despite the apparent misnomer, it is a very good bread for both sandwiches and sopping up soup. And we make use of it both ways.
(I use a bread maker to make this bread, but I have included the original instructions for making it by hand as well. When making it without a bread maker, 1/4 water is used to activate the yeast and the milk required is reduced to 1-3/4 cup.)
Amish Potato Bread
Amish Potato Bread (adapted from tasteofhome.com) Total Time Required: 4 hours, Prep Time: 30 minutes, Bake Time: 40 minutes, Makes 1 loaf (16 slices)
Ingredients:
- 2 teaspoons active dry yeast
- 2 cups milk
- 1/3 cup butter, softened
- 4 ounce baking potato
- 3 tablespoons sugar
- 1-1/2 teaspoons salt
- 1-1/2 cups whole wheat flour
- 3-3/4 cups all-purpose flour
Directions:
Peel and cube the potato. Place the cubes in a cooking pot and cover the chunks with water. Bring the potatoes to a boil and cook until the chunks are tender, about 15-20 minutes.
Cook & drain the potatoes.
Drain the water off and mash the potato in the pot without adding any butter or milk. Use 1/4 cup of the mashed potato in the bread.
Mash the potatoes.
In the pan of a bread machine, add the ingredients in the order required by the manufacturer. Choose the white bread setting and press start.
For my machine, liquids are first . . .
. . . then the solids and yeast.
When the bread is baked, remove the pan from the machine and allow the bread to cool according to the manufacturer’s instruction before removing the bread from the pan. Cool the loaf completely.
Cool the loaf before slicing.
Slice and use as desired.
Great with soup . . .
. . . and as grilled cheese.
To make Without a Bread Machine: In a large bowl, dissolve the yeast in 1/4 cup of warm (110º to 115º) water. Add 1-3/4 cup milk, the butter, 1/4 cup of mashed potatoes, the sugar, salt, whole wheat flour and 1/2 cup all-purpose flour. Beat until smooth. Stir in enough remaining flour, 3 to 3-1/2 cups, to form a firm dough.
Turn the dough out onto a lightly floured surface and knead it until it is smooth and elastic, about 6-8 minutes. Place the dough in a bowl coated with cooking spray, turning once to coat the top. Cover the bowl and let the dough rise in a warm place until doubled, about 1 hour.
Punch the dough down and turn it onto a floured surface. Shape the dough into a loaf. Place the dough in a 9×5-inch loaf pan coated with cooking spay. Cover the pan and let the dough rise until doubled, about 30 minutes.
Bake the loaf at 350° for 40-45 minutes or until it is golden brown. Remove the loaf from the pan to a wire rack to cool. Cool completely before slicing.
There are so many ways to enjoy this bread! ~Linda
Amish Potato Bread (adapted from tasteofhome.com) Total Time: 4 hours, Prep Time: 30 minutes, Bake Time: 40 minutes, Makes 1 loaf (16 slices)
Ingredients:
- 2 teaspoons active dry yeast
- 2 cups milk
- 1/3 cup butter, softened
- 4 ounce baking potato
- 3 tablespoons sugar
- 1-1/2 teaspoons salt
- 1-1/2 cups whole wheat flour
- 3-3/4 cups all-purpose flour
Directions:
Peel and cube the potato. Place the cubes in a cooking pot and cover the chunks with water. Bring the potatoes to a boil and cook until the chunks are tender, about 15-20 minutes. Drain the water off and mash the potato in the pot without adding any butter or milk. Use 1/4 cup of the mashed potato in the bread.
In the pan of a bread machine, add the ingredients in the order required by the manufacturer. Choose the white bread setting and press start.
When the bread is baked, remove the pan from the machine and allow the bread to cool according to the manufacturer’s instruction before removing the bread from the pan. Cool the bread completely. Slice and use as desired.
To make Without a Bread Machine: In a large bowl, dissolve the yeast in 1/4 cup of warm (110º to 115º) water. Add 1-3/4 cup milk, the butter, 1/4 cup of mashed potatoes, the sugar, salt, whole wheat flour and 1/2 cup all-purpose flour. Beat until smooth. Stir in enough remaining flour, 3 to 3-1/2 cups, to form a firm dough.
Turn the dough out onto a lightly floured surface and knead it until it is smooth and elastic, about 6-8 minutes. Place the dough in a bowl coated with cooking spray, turning once to coat the top. Cover the bowl and let the dough rise in a warm place until doubled, about 1 hour.
Punch the dough down and turn it onto a floured surface. Shape the dough into a loaf. Place the dough in a 9×5-inch loaf pan coated with cooking spay. Cover the pan and let the dough rise until doubled, about 30 minutes.
Bake the loaf at 350° for 40-45 minutes or until it is golden brown. Remove the loaf from the pan to a wire rack to cool. Cool completely before slicing.