For the last month or so I have been baking the same old bread for my family, occasionally I have stepped out of the box to bake something different but it has been pretty much honey wheat rolls for the last couple of months. This weekend I decided I needed to change the bread out because my boy was starting to get bored with the same old, so to my recipes I went.
I love Potato bread but must of the recipes you find for it use white flour and my wife, and myself are not huge fans of white bread, it is just not filling enough. When I can I try and adapt bread recipes to work with whole wheat flour. The outcome of my adaptation to this recipe was a superbly moist and hearty bread you must try.
Potato wheat bread
By David Green
1 potato, peeled and diced
1 1/2 cups water
2 packages active dry yeast, 50 grams fresh yeast
3 1/2 to 4 cups all-purpose flour
2 whole wheat flour
3 tablespoons white sugar
2 tablespoons Butter
1 tablespoon sea salt
In a medium saucepan cook potato cubes in water for about 12 minutes, or until tender. Do not drain. Cool mixture to 110 degrees F (43 degrees C). Set aside 1/2 cup of the cooking liquid and add the butter to it. Mash the potato and the remaining liquid; if necessary add warm water to make 2 cups of potato mixture.
In a large mixing bowl, add the yeast and the reserved 1/2 cup potato water and butter. Add the mashed potato mixture, 1 cups of the wheat flour and 1 cup of the white flour, sugar, and sea salt. Beat with an electric mixer on medium speed for 2 minutes to combine. add in as much of the remaining flour as you can and continue mixing( do not add to much or loaf will be dense). Turn dough out onto a lightly floured surface. Knead for 6 to 8 minutes, or until dough is smooth and elastic.
Place in a lightly greased bowl; turn once to grease surface. Cover. Let rise in warm place until doubled in bulk, about 1 hour. Punch down, and turn out onto a lightly floured surface. Divide dough in half and form into loafs then put them into 2 oiled loaf pans.
Cover, and let rest for and additional hour till double in size. Before baking, brush tops with a little water and dust with additional flour.
Bake at 375 degree F (190 degrees C) for 40 to 45 minutes. Remove from pan; cool on wire rack.
A perfect bread for Sandwiches very hearty and very tasty and this bread holds well on the counter. So get out your mixer and bread pans and bake a loaf and Enjoy.