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potato bread (pennsylvania dutch style)

souxie avatar
Recipe by
Susan Bickta
@souxie
Kutztown, PA

Nothing beats the smell of bread baking in the oven. This recipe makes 2 nice size round loaves. The bread is chewy with a nice crust. Perfect to serve with your favorite homemade soup.

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yield 10 -12
prep time 4 Hr
cook time 45 Min
method Bake

Ingredients For potato bread (pennsylvania dutch style)

  • 1 md
    potato, peeled and cut into cubes (about 1/2-2/3 cup mashed)
  • 1/2 c
    water
  • 1/3
    cake yeast (from a 2 ounce cake) ---or--- 1 1/4-ounce packet active dry yeast (see note below about yeast)
  • 1 tsp
    sugar
  • 3/4 c
    warm water (110 to 115 degrees f)
  • 6 1/2 - 7 c
    bread flour (approx. 1 2- pound bag + more for kneading)
  • 1 Tbsp
    sugar
  • 1 1/4 tsp
    salt
  • 2 Tbsp
    butter, melted
  • 2 - 2 1/2 c
    warm water (part of which is potato cooking liquid)
  • cornmeal (for dusting baking sheet)
  • 2 - 3 Tbsp
    additional melted butter to brush on finished loaves

How To Make potato bread (pennsylvania dutch style)

  • 1
    Cook potatoes in 1/2 cup water until soft. Strain cooking liquid into bowl and save. Mash potatoes and set aside.
  • 2
    In a small bowl, combine the 3/4 cup warm water, sugar and yeast. Gently stir to combine and set aside for 5-6 minutes to "bloom".
  • 3
    Meanwhile, in a very large bowl, combine the flour, sugar and salt. Add the water, potatoes, butter and yeast mixture. Mix well with a wooden spoon. (At this point, if the mixture seems dry add a little more water. If the mixture is too wet, add a little more flour.)
  • 4
    Mix with hands and knead for about 2-3 minutes to incorporate all of the ingredients. Mixture will be slightly sticky but should not stick too much to side of bowl.
  • 5
    Cover and let rise in a warm draft-free place for 1 hour or until doubled in size.
  • 6
    Punch down dough and knead for 2-3 minutes using additional flour as needed to prevent sticking. Dough should feel smooth and elastic. Place in a greased bowl and turn dough to coat. Cover and let rise for 1 hour or until doubled in size.
  • 7
    Punch down dough and knead for 2-3 minutes using additional flour as needed to prevent sticking.
  • 8
    Divide dough in half and form each half into a round loaf. Place each loaf on a parchment-lined baking sheet that has been sprinkled with cornmeal.
  • 9
    Cover and let rise 1 hour. Heat oven to 350 degrees F.
  • 10
    When ready to bake, cut an "X" on top of each loaf. Bake for 35-45 minutes or until golden brown and sounds hollow when tapped with fingertip.
  • 11
    Brush each loaf with melted butter and cool on wire rack.
  • 12
    To store, wrap in waxed paper and then place in a plastic bag.
  • 13
    ****Note**** 1 2-ounce cake of yeast is equivalent to 1 strip (3 1/4-ounce packets) of active dry yeast.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Potato Bread (Pennsylvania Dutch Style):

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