BREADS - WHOLE WHEAT POTATO BREAD

Makes 1 loaf

1 scant tablespoon or 1 (.25 ounce/7grams) package active dry yeast

¼ cup warm water (105F to 115F)

½ cup mashed potatoes

1 cup warm mlk (105 to 115F)

2 tablespoons brown sugar

1 teaspoon salt

2 tablespoons vegetable oil

1 cup whole wheat flour

1 ½ to 2 ½ cups unbleached all-purpose flour

1 large egg beaten with 1 tablespoon cold water, for the egg wash

In a large bowl, soften the yeast in the water.

Add the potatoes, milk, brown sugar, salt, oil, all the whole wheat flour, and 1 cup of the all-purpose flour.  Beat vigorously with a dough whisk or a heavy-handled spoon for 2 minutes.

Gradually add more of the all-purpose flour, ¼ cup at a time, until the dough forms a mass and begins to pull away from the side of the bowl.  Turn the dough out onto a floured work surface.

Knead, adding more flour, a little at a time as necessary, for 8 to 10 minutes, or until you have a smooth, elastic dough.

Put the dough into an oiled bowl.  Turn to coat the entire ball of dough with oil.  Cover with a tightly woven kitchen towel and let rise for about 1 hour, or until doubled in size.

For loaf pan - Shape the dough into a well-greased loaf pan.  Cover the loaf with a towel and let rise for 45 minutes.  Just before baking, score the top of the free-standing loaf ¼ inch deep in two or three places.  Bake the loaf 25 to 30 minutes. 

For roll  -  Divide dough into 18 equal pieces and place, evenly spaced, in a well-greased 12-inch round pan or two 8-inch round pans can be used, in which case the rolls will be higher. 

Cover the dough with a towel and let rise for about 45 minutes, or until doubled in size.

About 15 minutes before the end of rising, preheat the oven to 375F.

Just before baking, brush the loaf with the eggwash, taking care not to let it drip onto the pan.  Bake for about 30 to 35 minutes, or until golden.

MY NOTE:  (1) this recipe can be doubled (2) I used the warm potato water to soften the yeast (3) I used a potato ricer to mash the potatoes (4) I didn’t use the egg wash.

From The Bread Book by Betsy Oppenneer.