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Whole Wheat-Potato Bread

Diet.Chef's picture
<p><a href="http://en.wikipedia.org/wiki/Potato_bread#mediaviewer/File:Homemade_potato_bread,_half.jpg">http://en.wikipedia.org/wiki/Potato_bread#mediaviewer/File:Homemade_potato_bread,_half.jpg</a></p>
Whole Wheat-Potato Bread is a delicious breakfast recipe. The irresistible combination of wheat flour and potatoes won't let you go away from it.
Ingredients
  Potato 1 Medium
  Yeast 1⁄2 Ounce
  Margarine 2 Tablespoon
  Firmly packed brown sugar 2 Tablespoon
  Salt 1 Teaspoon
  Skim milk 1 Cup (16 tbs)
  Egg 1
  Whole wheat flour 3 Cup (48 tbs)
  All purpose flour 3 Cup (48 tbs)
  Vegetable cooking spray 1
Directions

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 (105°F to 115°).
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 (85°F), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and divide in half; shape round each loaf.
Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
Bake at 375°F for 30 to 35 minutes or until loaves sound hollow when rapped.
Remove bread from pans, cool completely on wire racks before slicing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Interest: 
Healthy

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