Whole Wheat Potato Bread
|Water||1 1⁄2 Cup (24 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|All purpose flour/Unbleached flour||3 1⁄2 Cup (56 tbs) (Pillsbury Best)|
|Mashed potato||1 1⁄2 Cup (24 tbs) (Hungry Jack)|
|Salt||2 1⁄2 Teaspoon|
|Active dry yeast||2 Tablespoon|
|Whole wheat flour||3 Cup (48 tbs) (Pillsbury Best)|
In large saucepan, heat first four ingredients until very warm (120°F to 130°F).
(Lightly spoon flour into measuring cup; level off.) In large bowl, combine warm liquid, 2 cups all purpose flour, potato flakes, salt, yeast and eggs; beat 4 minutes at medium speed.
By hand, stir in remaining flours.
On well floured surface, knead dough until smooth and elastic, about 5 minutes.
Place in greased bowl.
Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes.
Generously grease (not oil) two 9x5 or 8x4 inch loaf pans.
Punch down dough; divide and shape into 2 loaves.
Place in greased pans.
Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.
Preheat oven to 375Â°F.
Bake 35 to 40 minutes until deep golden brown and loaves sound hollow when lightly tapped.
If loaves become too brown, loosely cover with foil last 10 minutes of baking.
Immediately remove from pans.
If desired, brush with butter or margarine.