Easy Potato Flake Amish Friendship Bread

This Potato Flake Amish Friendship Bread recipe blends a unique potato flake sourdough starter with good old-fashioned bread-making techniques. The result? A soft, flavorful loaf that's perfect for sandwiches, toast, and, best of all, sharing with friends and family!

Oh, the joy of homemade bread – is there anything quite like it? The smell wafting through the house, the anticipation of that first warm, buttery slice. Today, I’m sharing a much loved recipe that's been a staple in my kitchen for years: Potato Flake Amish Friendship Bread. This recipe, handed down by a dear neighbor and friend, uses instant potato flakes in the starter, resulting in a delightfully soft and flavorful loaf. If you're familiar with traditional sourdough bread, you'll appreciate this unique twist.

The magic of Amish Friendship Bread lies in its fine crumb, soft texture, and slightly sweet taste. Unlike the tangy San Francisco Sourdough, this bread leans more towards the sweet side, making it perfect for buttered toast or hearty sandwiches. If you're ready to embark on this delicious journey, you'll need my trusty Potato Flake Amish Friendship Bread Starter. Let’s dive in, shall we?

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2. Making the Starter
The journey begins with the starter. This is where the magic happens. To make the Potato Flake Amish Friendship Bread Starter, mix 1 cup warm water, 1 cup sugar, and 1 cup instant potato flakes in a large bowl. Cover with plastic wrap and let it sit in a warm place for 24 hours. This process allows the mixture to capture the wild yeast in the air and to start fermenting, creating the perfect leavening agent for our bread.

3. Feeding the Starter
Every few days, you'll need to feed your starter to keep it alive. This is similar to caring for a traditional sourdough starter. Mix 1 cup warm water, 1 cup sugar, and 1 cup bread flour, then add it to your existing starter. Let it sit at room temperature for 8-12 hours. This feed process keeps the wild yeast active and ready for baking.

4. Making the Dough
Once your starter is ready, it’s time to make the dough. In a large bowl, combine 1 cup of the starter, ½ cup canola oil, ½ cup sugar, 1 ½ teaspoons salt, 1 ½ cups warm water, and 1 tablespoon active dry yeast. Let it sit until it starts to bubble, indicating that the yeast is active.

Next, add 5 to 6 cups of bread flour, a little at a time, until a dough forms. If you have a stand mixer, use the dough hook on low speed to knead the dough for about 5 minutes. If you’re doing it by hand, knead on a floured surface until the dough is smooth and elastic.

5. First Rise
Place the dough in a greased bowl, cover loosely with a clean kitchen towel or plastic wrap, and let it rise in a warm place until it doubles in size, about 1 hour. This warm environment is crucial for the dough rise.

6. Shaping the Loaves
Once the dough has doubled, punch it down to release the air. Divide the dough into three equal pieces. Shape each piece into a thick log and place them in greased loaf pans. Cover loosely again and let them rise until almost double, about 45 minutes to 1 hour.

7. Baking
Preheat your oven to 350°F. Bake the loaves for 30-35 minutes, or until they are golden brown and sound hollow when tapped. If you have an instant-read thermometer, check that the internal temperature of the bread is between 190 and 200 degrees Fahrenheit. This ensures a perfectly baked loaf.

8. Cooling and Enjoying
Once baked, let the loaves cool in the pans for about 5 minutes. Remove from the pans and cool on a wire rack. Slice and enjoy your homemade bread with a slather of butter. The slightly sweet taste and soft texture make this bread a family favorite.

The Tradition of Friendship Bread

The concept of friendship bread is rooted in the idea of sharing, and there's something profoundly beautiful about that. You start with a simple mixture, nurturing it with care and love, and then, just like that, you pass a part of it on to someone else.

It's not just a cup of starter you're sharing, but a piece of your own culinary journey, a fragment of your kitchen's soul. This tradition of giving and receiving creates a unique bond, weaving a web of connections that spans kitchens, neighborhoods, and generations.

When my dear friend handed me this recipe many years ago, it was more than just a set of instructions on how to make bread. It was a gesture of kindness, an invitation to be part of a larger community.

She had received her starter from a neighbor, who had gotten theirs from a family member, and so on. This chain of baking, feeding, and sharing creates an unbroken line of friendship that continues to grow with each loaf made and each starter shared.

Each loaf tells a story, reflecting the hands and hearts that have shaped it. The starter in my kitchen has a lineage, tracing back through countless homes, each with its own history and traditions.

It's amazing to think that the bread I'm baking today has roots that stretch back years, even decades. It's proof of the enduring power of sharing and community.

And it's not just about the past – it's about creating new memories and traditions. When I bake a loaf of Potato Flake Amish Friendship Bread, I'm not just feeding my family; I'm continuing a legacy.

Each time I pass on a cup of starter, I'm inviting someone new into this circle of friendship. It's a simple act, but one that carries so much meaning.

In our fast-paced, digital world, there's something incredibly grounding about the tradition of friendship bread. It's a reminder of simpler times when people connected over a shared meal and a warm loaf of bread.

It's a practice that fosters patience and generosity, teaching us to slow down and appreciate the process, from mixing the ingredients to watching the dough rise to sharing the finished product.

The bonds created through this tradition are tangible. I've seen friendships deepen and new ones form over the exchange of starters and loaves. It brings a sense of belonging and community, reminding us that even in our busiest moments, there's always time to share a bit of ourselves with others.

So, every time I take a bite of this soft, slightly sweet bread, I'm reminded of the chain of kindness that brought it to my table.

Each starter has a story, and each loaf is a chapter in the ongoing tale of friendship and connection. It's a delicious way to keep the tradition alive and to celebrate the simple, profound act of sharing.

Why Potato Flakes?

You might be wondering why on earth we use potato flakes in this recipe. I mean, isn't that stuff just for instant mashed potatoes? Well, hold onto your spatula, because these little flakes pack a punch when it comes to baking.

The secret lies in the fermentation process. Potato flakes are like a five-star buffet for wild yeast. When you mix them into the starter, they provide the perfect food source, helping the yeast thrive and do its magic. 

Potato flakes help your bread stay moist and soft for longer. They have a unique ability to retain moisture, which means your bread won't dry out as quickly as it might with a traditional recipe. This is especially handy if you love a tender crumb and a loaf that stays fresh longer.

Adding potato flakes to your bread results in a super tender crumb. This is because the starches in the potatoes break down during baking, creating a softer texture. Your bread will be pillowy soft – perfect for everything from sandwiches to buttered toast.

Troubleshooting and Tips

Rise Time and Temperature

The mysterious art of dough rising – Rise time can be a fickle friend, influenced heavily by the room temperature. Think of it as the Goldilocks principle of bread making: not too hot, not too cold, but just right.

In a warmer environment, your dough is like a happy camper, speeding through the rise with gusto. The yeast gets all bubbly and active, creating those delightful air pockets that give your bread its soft, airy texture.

This is why, in the summer months or a cozy kitchen, you might find your dough doubling in size in what feels like no time at all.

On the flip side, a cooler room can slow things down to a crawl. The yeast becomes sluggish, taking its sweet time to ferment and rise. This isn't necessarily a bad thing – some bakers swear by a slow rise for developing better flavors.

But if you’re impatient like me, waiting for the dough to rise on a chilly day can feel like watching paint dry.

So, what’s a home baker to do when the kitchen feels more like an igloo than a bakery? Here’s a little trick: create a warm, cozy environment for your dough. One of my favorite hacks is to use the oven – but don’t turn it on!

Just pop the dough in with the oven light on. The light generates just enough heat to create a snug, warm place that encourages the dough to rise. It’s like sending your dough on a mini-vacation to a toasty beach.

Another tip is to find that one warm spot in your house. Maybe it’s on top of your fridge. Every kitchen has its own little microclimates, and once you find yours, you’ll have a go-to place for perfect dough rising.

Remember, bread-making is a blend of science and art. Temperature and rise time are part of that delicate dance. Don’t be afraid to experiment and find what works best in your kitchen. 

Flour Variations
While bread flour is ideal for this recipe, you can experiment with all-purpose flour or even a mix of whole wheat flour for a heartier loaf. Just remember that different flours can affect the texture and rise of the bread.

Yeast Options
If you don’t have active dry yeast, a commercial yeast packet will work just as well. The key is to ensure the yeast is active and bubbly before adding it to the dough.

The Versatility of Amish Friendship Bread

One of the best things about Amish Friendship Bread is its versatility. You can use the same starter to make various types of bread and baked goods. Here are a few variations to try:

Cinnamon Swirl Bread

Take one piece of dough and instead of shaping it for a plain loaf, flatten it out a bit and sprinkle it with a mixture of ½ cup of granulated sugar and 1 tablespoon of cinnamon. Roll it up into a log shape and pop it in your bread pan and let it rise as usual. This makes a delicious and pretty swirled loaf, perfect for toasted for breakfast!

Savory Bread

​Mix in some herbs and garlic for a savory twist. This makes a fantastic accompaniment to soups and stews.

Spicy

I love mixing in about a cup of grated sharp cheddar and ½ cup of chopped pickled jalapenos for a sweet and spicy variation! You can take a portion of your dough and instead of making a plain loaf, coarsely chop the dough on a cutting board with the grated cheese and jalapenos, mixing and chopping to combine, making a lumpy mixture. Next, plop that lumpy mixture into a greased loaf pan, loosely cover, and let rise to almost double. Bake as directed. I LOVE THIS STUFF!

Creating Your Own Starter

If this is your first time and you don’t have a starter, don’t worry. Creating your own is simple and rewarding. Here’s a quick guide to get you started:

Ingredients:

• 1 cup warm water
• 1 cup sugar
• 1 cup instant potato flakes

Instructions:

1. Mix the ingredients in a large bowl.
2. Cover with plastic wrap and let it sit at room temperature for 24 hours.
3. After 24 hours, your starter is ready to use or share.

Remember to feed your starter every few days to keep it alive. This involves adding more warm water, sugar, and potato flakes, then letting it sit at room temperature for 8-12 hours.

Sharing the Love

One of the most rewarding aspects of making Potato Flake Amish Friendship Bread is sharing it. Whether it’s giving a cup of the starter to a friend or delivering a freshly baked loaf to a neighbor, this bread is all about spreading joy and community.

Potato Flake Amish Friendship Bread is more than just a recipe; it’s a tradition, a community, and a delicious way to connect with those around you. From the moment you mix your starter to the first bite of warm, homemade sourdough bread, this process is filled with joy and satisfaction.

Happy baking, friends! And remember, every loaf tells a story – make yours a delicious one.

More Bread Recipes

• Amish White Bread
• San Francisco Style Sourdough Bread
• Homemade Cinnamon Rolls