WHOLE WHEAT POTATO BREAD
Number Of Ingredients 11
Steps:
- In a small saucepan, boil potato in water until tender. Drain, reserve liquid mash potato. Combine mashed potato and potato water with enough water to measure 1 1/2 cups. Place in a large mixer bowl and cool to lukewarm. Stir in 1 tablespoon honey and yeast. Let stand 10 minutes blend in half the flours and dry milk. Blend at medium speed of mixer until smooth add remaining honey, salt, 2 tablespoons melted butter or margarine and egg. Beat 3 minutes, then add remaining flour using hands if necessary to mix until dough is medium stiffness. Place on a lightly-floured surface knead until smooth and no longer sticky. Place in a greased bowl turn dough to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 60 to 90 minutes. Punch down dough place on a very lightly-oiled surface and knead for 2 to 3 minutes. Cover with a towel let rest 15 minutes. Knead 1 or 2 minutes. Divide into two portions cover one portion with a bowl. To shape first loaf, divide dough into three portions and shape each into 10-inch rope. Place parallel to one another. Starting from the middle, braid to one end repeat with opposite half, pinching and tucking under ends Carefully lift into a greased 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pan. Repeat with second portion. Cover and let rise in a warm place, free from drafts, until doubled, about 1 hour. Slash tops lightly with a sharp knife and bake in a preheated 375° F oven for 30 to 35 minutes or until loaves test done. Brush with melted butter or margarine. Remove from pans and cool on wire racks.
Nutrition Facts : Nutritional Facts Serves
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