Whole Wheat Potato Bread
8 cups whole wheat flour plus 1 Tbsp. salt
4 Tbsp. raw or white sugar, honey or molasses
4 Tbsp. melted shortening or oil
2 Tbsp. yeast dissolved in 1/2 cup warm water
1 medium potato, about 1 cup, cooked until mealy in
2 cups of water
Mash or beat potato-water mixture until smooth. Cool. Add 1 3/4 cups water to potato water. Add yeast and shortening. Pour this mixture gradually into flour. Mix 7 minutes with electric mixer or by hand until dough is smooth and stretchy. Dough will be soft. Let rest 10 to 15 minutes on greased surface. Knead and fill 2 1/2 size cans half full. Let rise double in size and bake at 400 for 45 minutes. Will make 6 small (can loaves) or 4 medium pan loaves.
For quick process use 1/2 cup of dehydrated potato flakes instead of fresh potato. Simply mix dry potato in flour and add total of 3 3/4 cups water. (I usually use the dry potato flakes....works great)
This delicious bread is much finer and lighter in texture than ordinary wheat bread.
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