Submitted by: Friendship Bread Kitchen
Image (c) Friendship Bread Kitchen
“Soft on the inside crusty on the outside. A wonderful bread for toast and sandwiches.”
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 20
Yield: 2 loaves
Ingredients
2 cups Amish Friendship Bread Starter
1 cup warm milk
1 teaspoon sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup potatoes, cooked
1/2 cup butter, melted
1 teaspoon basil
1 teaspoon garlic powder
6 cups of flour
olive oil
Directions
- In a large mixing bowl or Kitchen aid mixer, add all the ingredients except flour.
- Mix until just all the ingredients are combined.
- Slowly add in one cup of flour at a time until the dough is no longer sticky.
- Lightly oil a new bowl, place in dough, drizzle with more oil and cover with a towel.
- Let dough rise for 6-12 hours.
- Punch down dough and bread into two.
- Shape into rounds or ovals.
- Place on baking stone or baking sheet.
- Preheat oven to 400° F (200° C).
- Bake at least 50 minutes and one loaf at a time.
- ENJOY!
Kitchen Notes
This bread is very flexible with the rise time. We baked a loaf at 6 and 12 hours and both turned out the same. Use any leftover potatoes for this bread. Instead of basil and garlic, experiment with other seasonings. Try adding bacon and cheese, too!
From Josefine Burkholder: “I decided to bake this in loaf pans. My family especially enjoyed this buttered and grilled on the cast iron.”
Image Gallery
L to R: (c) Friendship Bread Kitchen; (c) Josefine Burkholder
Friendship Bread Kitchen
Josefine Burkholder
Can’t wait to try this! Would love it if you would have print capability for recipes on each page with the recipe… is that doable?
Great site, thanks for hours of fun baking… and eating!
Laura, you might also try highlighting the recipe, then right click. An option to print should come up. Hope this helps. I can’t wait to try this bread too!
How long should the dough bake? thanks–I agree, great site!
Never mind–I found the cook time at the top of the page!
Sounds so yummy! I can’t wait to try this one!
@Laura–I copy and paste the recipe into my Word document and print it from there. Might this help you?
can this be made with gluten free flour? if so, what changes need to be made? Thanks
So do you have a recipe for Amish Friendship Spudnuts since it is National Potato Day! That would be delicious! Suudnuts: Donuts made from potatoes! Here is a recipe maybe you convert!
Spudnuts:
Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
1 Hr 40 Min
Ingredients
4 boiling potatoes, peeled and chopped
3 cups milk
1 cup white sugar
1 cup shortening
1 teaspoon salt
6 cups all-purpose flour
1 tablespoon grated lemon zest
3 tablespoons lemon juice
1 cup warm water (110 degrees F/45 degrees C)
4 1/2 teaspoons active dry yeast
6 eggs
1/2 teaspoon ground nutmeg
Directions
In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.
Scald the milk and add the sugar, shortening, 2 cups mashed potatoes and salt. Mix well.
In an upright mixer with a dough hook attachment. Add the potato mixture, flour, lemon juice, lemon zest, water, yeast eggs and nutmeg. Mix until well mixed, dough will be a bit sticky. Cover and let rise until doubled in size.
Roll dough out on a lightly floured surface and cut with a doughnut cutter. Place the cut doughnuts on a greased baking sheet, cover and let rise until doubled in size.
In a hot fryer or deep fry pan heat shortening or canola oil to 375 degrees F (190 degrees C). Carefully place 2 to 3 doughnuts in pan. Turn when lightly golden. Lift out when done and drain on paper towels. Glaze or roll in sugar.
Sounds yummy, Terri. We’ll have to give it a try sometime. Yum.
I am just wondering why you stress baking one loaf at a time? I have a large oven, and large baking sheets. What would happen if i tried to bake both loaves ot once???
Been using this recipe and baking as many as 4 loaves in one baking. Just fine. Nice bread.h
When you say to use “starter,” do you mean ‘after’ it is fed before divy-ing up? Right before I make my usual bread, I add flour, sugar and milk and then divide up into 4 bags with 1 cup of starter in each and then use my remaining starter that has just been fed.
Yes, the starter is what you have after it has been fed and split into 1 cup portions. Hope that helps!
I made this today and it was really tasty! It didn’t really rise though. I left it for about 7 1/2 hours and it had barely risen at all. So I just went ahead and baked it. I did it in bread pans. And it was very tasty both with butter or with cheese melted on a slice. I also used one cup of whole wheat flour.
Did you grease your bread pans? I like having the “regular” bread shape for sandwiches.
Does the dough rise at room temperature or in the refrigerator?
Is the one cup of cooked potatoes mashed or do you just add them in the cut up size that you boil them in?