Whole Wheat-Potato Bread
|Firmly packed brown sugar||2 Tablespoon|
|Skim milk||1 Cup (16 tbs)|
|Whole wheat flour||3 Cup (48 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Vegetable cooking spray||1|
Cook potato in a small saucepan in a small amount of boiling water 10 minutes or until tender.
Drain, reserving cooking liquid.
Mash potato in a small bowl, reserving 3/4 cup, set aside.
Add enough water to cooking liquid to yield 1 cup.
Let liquid cool ro lukewarm (105Â° to 115Â°).
Dissolve yeast in reserved potato liquid into large bowl; let stand 5 minutes.
Add margarine, and stir well.
Stir in reserved mashed potato, brown sugar, salt, milk, egg, and 1 cup whole wheat flour.
Gradually stir in remaining whole wheat flour.
Stir in enough all-purpose flour to make a stiff dough.
Turn dough our onto a lightly floured surface, and knead about 8 to 10 minutes or until smooth and elastic.
Place in a bowl coated with cooking spray, turning to grease top.
Cover and let rise in a warm place (85Â°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and divide in half; shape each half into a loaf.
Place loaves in two 9- x 5- x 3-inch loafpans coated with cooking spray.
Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
Bake at 375Â° for 30 to 35 minutes or until loaves sound hollow when rapped.
Remove bread from pans, cool completely on wire racks before slicing.