Whole Wheat Potato Bread


1 med. potato, cut into sm. pieces
1-1/2 c. buttermilk
2 pkgs. yeast
3 tbsp. sugar
2 tbsp. shortening
3-3 1/2 c. white four
2 1/2 c. whole wheat flour


In pan, cook potatoes in buttermilk uncovered (do not allow to boil hard), 15 minutes or until potatoes are tender. Cool. Set aside 1/2 cup liquid. Mash potato in remaining liquid; add warm water to make 2 cups potato mixture. In large bowl soften yeast in the 1/2 cup reserved liquid. Add potato mixture, sugar, shortening and 1 tablespoon salt; mix well. Stir in 2 cups white flour. Beat at low speed of electric mixer for 1/2 a minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Cover. Let rise in warm place – about 45 minutes or until double. Stir dough down; stir in whole wheat flour and enough of the remaining white flour to make stiff dough. Knead 10 minutes. Cover, let rise 35 minutes or until doubled. Shape into 2 loaves. Let rise to double in bulk. Bake at 375 degrees for 30 to 35 minutes.


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