Amish Potato Bread Recipe

Close-Up Of Peeled Potato On Table
Claire Jackson / EyeEm / Getty Images
  • Total: 3 hrs 55 mins
  • Prep: 3 hrs
  • Cook: 55 mins
  • Servings: 10 servings
Nutritional Guidelines (per serving)
89 Calories
1g Fat
18g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 10
Amount per serving
Calories 89
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 612mg 27%
Total Carbohydrate 18g 6%
Dietary Fiber 2g 6%
Protein 2g
Calcium 30mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The Amish make some of the best breads in the United States. This Amish potato bread may take awhile to prepare, but it is easy to make. While waiting for the bread to develop its flavor and rise, you can go about your day, running errands and working in your office.


  • 3 medium potatoes (white, peeled and quartered)
  • 1 cup water (potato water left over from boiling the potatoes)
  • 2 cups water (room temperature)
  • 2 1/4 tsp/1 pkg./1/4 oz. yeast (active dry)
  • 2 tbsp sugar
  • 2 tsp salt
  • 4 1/2 cups flour (bread flour)

Steps to Make It

  1. In the morning, boil the potatoes until soft. Drain off liquid, saving 1 cup of the potato water for the bread. Mash the potatoes. Set aside for 30 minutes or until lukewarm.

  2. In large bowl, mix mashed potatoes, potato water, water and yeast. Add sugar and salt. Stir. Add 3 cups of bread flour and mix well. Slowly add in remaining flour, enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 8 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in large greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.

  3. Punch down dough. Turn dough out onto lightly floured board and knead for 8 minutes or until the bubbles are out of the bread. Shape into a loaf of bread. Set loaf into greased 9 x 5-inch bread pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.

  4. Bake loaf at 350 degrees F for 55 minutes or until the bread is golden brown. Remove loaf from pan and let cool on rack.


  • The 2 tablespoons of sugar in this recipe can be replaced with 2 tablespoons brown sugar, 1 tablespoon honey, 2 tablespoons molasses, or 2 tablespoons maple syrup.
  • To keep bread soft, store in a plastic bag.
  • Store flour properly to keep it from spoiling.
  • Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1 1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe.
  • Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising.
  • Spraying loaves with water while they bake will produce a crispy crust.
  • Brush loaves with egg white before baking to produce a shiny crust.
  • Brush loaves with milk before baking to produce a dark, shiny crust.
  • Brush loaves with butter immediately after baking to produce a soft crust.
  • Use bottled water instead of tap water to make your breads. Water softeners and chlorinated public water can sometimes kill the yeast needed to make your bread dough rise.