Saturday, January 05, 2013

Potato Grain Bread

I found this recipe in my Company's Coming "The Potato Book". I am always looking for new whole wheat bread recipes to try, and I was cooking some potato anyway, so I figured this would be an interesting recipe to try. The list of ingredients may be a bit long, but the process is rather easy.It makes two beautiful, hearty loaves of bread that slice really well and are great for sandwiches The bread is a little on the dense side, probably because of the potatoes, as it certainly was not due to a lack of rising. Other than that, it is great Of course I used all whole wheat flour and no all-purpose (white) flour. It is surprising that I did not add some ground flaxseed too. 

Potato Grain Bread
1 cup all-purpose (plain) flour
1 cup whole wheat flour
1/2 cup all-bran cereal
1/2 cup rolled oats (not instant)
2 Tablespoons granulated (white) sugar
1 package instant yeast
2 teaspoons salt
2 cups very warm water
1/4 cup milk
1/3 cup molasses
1/4 cup butter or hard margarine
1 cup mashed potatoes
4 1/2 cups all-purpose (plain) flour, approximately 
In a large bowl, stir together the first seven dry ingredients. Make a well in the center. 
Meanwhile in a medium saucepan, heat the next five ingredients until very warm and margarine is melted. Add to well, beat for two minutes. Work in enough remaining flour and knead for 8-10 minutes until smooth and elastic. Allow to ruse for 75 minutes, until doubled in bulk. 
Punch dough down, divide in half. Shape into two loaves. Place each in a greased 9x5 inch loaf pan. Let rise for 45 minutes until doubled in bulk.
Bake at 375F for 35 to 40 minutes, covering the tops with foil for the last ten minutes if needed to avoid over-browning. 

Paré, Jean. "Brown Grain Bread." Recipe. The Potato Book, Edmonton Alberta: Company's Coming Publishing Limited, 2004. 24.

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