Whole Wheat Potato Bread


Probably the most promising of my bread baking adventures so far! I really tried to follow the recipe to the letter, but good intentions and ingredients got buried in a labyrinth of dirty dishes. Long story. No doubt as a result, I was short on dough and the loaves turned out absurdly small and squat. But the texture and taste can’t be beat! I look forward to trying this recipe out again, this time with a clear counter. Much thanks to Veronica’s Cornucopia for this treasure of a recipe and her humorous and helpful description. The main change I’ve made is to reduce the amount of sugar significantly, since I find most potato breads much too sweet. The rise times may need to be adjusted some for the reduced amount of sweetener, but I’ve given the original for now until I can return for another attempt.

Whole Wheat Potato Bread

1 medium potato

1 1/2 cup reserved cooking liquid

1/3 cup butter, softened

3 tablespoon sugar

1 teaspoon salt

1 egg, beaten

1 envelope active dry yeast

3 cups whole wheat flour

1 1/2 to 2 cups all purpose flour

Cut potato into cubes, and boil until soft. Drain the potato, reserving the cooking liquid, and mash. Dissolve yeast in 1/2 cup of the potato water and let rest for 10 minutes. Meanwhile, cream butter, sugar, salt, and egg with a pastry cutter, or an electric mixer if available. Stir in the mashed potato, then the yeast mixture. Gradually add the remaining one cup of cooking liquid, alternating with the two cups of the whole wheat flour. Gradually add the remaining flour until the dough pulls away from the side of the bowl. Turn out onto a lightly floured board and continue kneading. The dough will be sticky! Stop adding dough when you can pick up a small piece of the dough and roll it into a ball without it sticking to your hands. Keep kneading until the dough is elastic and shiny.

Place dough in a greased bowl and let rise, covered, for about an hour until the dough is doubled. Deflate dough and divide in half. Shape into loaves and place in two greased loaf pans. Cover and let rise another 30-45 minutes, or until doubled again. Bake at 350ºF for 25 minutes, or until golden brown. Remove from the oven and rub tops with a stick of cold butter. Set on a wire rack to cool, slice carefully, and enjoy!

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