Rustic Potato Amish Friendship Bread is a favorite recipe that’s soft on the inside and crusty on the outside and perfect for sandwiches!
The rise time for this bread is very flexible. We baked a loaf after 6 hours of rise time and another after 12 hours of rise time, and both turned out the same.
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This bread is a great way to use up those leftover potatoes in your fridge. You can also get creative with your seasonings and flavors. Instead of basil and garlic, experiment with other seasonings.
You can also experiment with different add-ins like bacon and cheese to make this bread the perfect loaf for your family dinner.
Kitchen Friend Josefine Burkholder added her own fun twist to this recipe: “I decided to bake this in loaf pans. My family especially enjoyed this buttered and grilled on the cast iron.”
Rustic Potato Amish Friendship Bread is a favorite recipe that's soft on the inside and crusty on the outside, and perfect for sandwiches!
- 2 cups Amish Friendship Bread Starter
- 1 cup warm milk
- 1 teaspoon sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup potatoes cooked
- ½ cup butter melted
- 1 teaspoon basil
- 1 teaspoon garlic powder
- 6 cups flour
- olive oil as needed
In a large mixing bowl or stand 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.
>> Have you tried this? Share your best pic with us or leave a comment below and let us know how it worked for you!