Wednesday, December 4, 2013

Amish Potato Bread Recipe



Oh.My.Gosh.

This bread is PERFECT. It has a slight pinch of sweet, but not too much. I tried this twice before I got it right. Bread is not something that an impatient person should make. The first time i didn't let the bread dough rise, and they turned out better for weapons than eating. This time I actually did what I was supposed to and let the bread rise, and man, I do not regret it one bit. Aren't they just sooooo cute? Here is the recipe.

1 Cup mashed potatoes (using instant is fine as long as you make it before measuring it)

1 Cup Sugar

3 eggs

1t salt

2 packets yeast

1 Cup warm water

5 Cups flower


-Beat Eggs
-mix yeast and warm water to dissolve (if using "instant" yeast, skip this step)
-Add mashed potatoes, sugar, eggs, 2 packets of yeast and water into a bowl and mix well
-Mix in half of flour
-Slowly add in remaining flour while kneading, until all flour is used (you will probably need to add more, which is fine. Slowly add as needed until dough is no longer sticky.
-Set aside and let rise. I let mine sit for about an hour. warmer is better, so near a sunny window would be great.
-Preheat oven to 325. Roll out dough and use a cookie cutter or drinking glass to cut out the circles. bake 12-15 minutes

***Freeze the cut out dough on cookie sheets in freezer. Once frozen, move to storage container. From Freezer, Bake at 325 for 20-25 minutes.



yields 45 small rolls