Potato Bread

Emily Miller

 

2 large potatoes

2 t yeast

3 cups whole wheat flour

cup gluten flour

t caraway seeds, optional

2 t salt

2 T butter

 

Peel and quarter potatoes.  Put in a saucepan and cover with water.  Bring to a boil, reduce heat, cover and cook  until potatoes are soft.  Drain potatoes reserving 2/3 cup of the potato water.  Mash the potatoes very well with a fork until smooth.  Measure 1 cup of mashed potatoes.

 

Using a mixer such as a Kitchen Aid or Bosch combine in the bowl the yeast, reserved potato water, gluten flour, salt and butter.  Mix and add the remaining flour until you have a soft and maybe slightly sticky dough (not too sticky, should be a nice soft dough). 

 

Knead for 4 to 5 minutes with a Bosch, 7 to 8 with a KA and 10 to 12 by hand.  Cover dough and let rise for 1 hour.  Punch down and shape dough into an oval loaf that is about 7 inches long. 

 

Place on a greased cookie sheet.  Sprinkle lightly with a little whole wheat flour. Cover loaf with oiled plastic wrap and let rise for 30 minutes.

 

Near the end of the rising time preheat oven to 400.  Using a very sharp knife cut the dough in 3 to 4 diagonal cuts in one direction and then do the same thing in the opposite direction to give you a criss-cross look.

 

Bake 30 to 35 minutes until nice and golden brown. 

 

Optional, if you want you can omit the caraway seeds and add a cup of grated cheese.

 

 

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