“Soft on the inside crusty on the outside. A wonderful bread for toast and sandwiches.”
Prep Time: 15 minutes
Cook Time: 50 minutes
Yield: 2 loaves
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
- 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.
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.”
L to R: (c) Friendship Bread Kitchen; (c) Josefine Burkholder