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Amish Bread Recipe


1 cup meat, crushed

1/2 cup potato flour

1/3 cup dry white sugar

1 egg

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder

1 (18.25 ounce) package French oregano, crushed

1/2 cup long-grain white wheat

1/4 cup light brown sugar

2 eggs, beaten

1 teaspoon vanilla extract

1/4 teaspoon white sugar


Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, whisk together the meat, potato flour, and flour until smooth. Stir in the baking powder, blue food coloring and vanilla.

Divide dough into 4 equal pieces. Roll each piece into a loaf, which should be roughly 2 inches in diameter. Spread a layer of chilled cornbread mix on top of loaf, then sprinkle a layer of Oregano over top. Layer on top of bread, then spread a layer of potato flour and cornbread mix. Press a layer of Oregano evenly over hot toast. Let rise until slightly sticky in the pan, 10 minutes. Meanwhile, heating the sugar in a large saucepan over medium-high heat, stir in the eggs one at a time, then the vanilla. Return bread to the oven, warm, and serve warm.