Wheat Potato Bread
|Potato||1 Medium, peeled and finely chopped|
|Buttermilk||1 1⁄2 Cup (24 tbs)|
|Active dry yeast||2 1⁄4 Teaspoon (2 packages)|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Whole wheat flour||2 1⁄2 Cup (40 tbs)|
|Cornmeal||1⁄2 Cup (8 tbs)|
|Butter milk||1⁄2 Cup (8 tbs)|
In a saucepan cook chopped potato in 1 1/2 cups buttermilk, uncovered, 15 minutes or till tender.
Cool milk mixture to lukewarm (115°F to 120°F).
Set aside 1/2 cup of the liquid.
Mash potato in the remaining liquid; add warm water to make 2 cups potato mixture.
In large mixer bowl soften the yeast in the 1/2 cup reserved liquid.
Add potato mixture, sugar, shortening, and salt; mix well.
Stir in 2 cups of the all-purpose flour.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes more at high speed.
Cover; let rise in warm place till double (45 minutes).
Stir dough down; add whole wheat flour and as much of the remaining all-purpose flour as you can stir in using a spoon.
Turn out onto a lightly floured surface; knead in the remaining all-purpose flour to make a moderately stiff dough.
Continue to knead dough till smooth and elastic (10 minutes).
Shape into a ball.
Place in a greased bowl, turning once to grease surface.
Cover; let rise till double (35 minutes).
Punch dough down; turn out onto lightly floured surface.
Divide dough in half.
Cover; let rest for 10 minutes.
Shape each half into an 8-inch round loaf.
Sprinkle a greased baking sheet with cornmeal.
Place loaves on baking sheet.
Cover; let rise till double.
Brush tops lightly with buttermilk and dust with cornmeal.
Bake in a 375°F oven for 30 to 35 minutes.
Cool on a wire rack.