Whole Wheat Potato Bread

Potatoes are known to have a softening affect on bread. Replacing the water in a bread recipe with water that potatoes have cooked in, promotes the growth of the yeast and results in a lighter bread. I don't know the science of why potatoes help bread, just know that they do.

I haven't made potato bread for years. I didn't like the hassle of cooking and mashing potatoes before baking bread. Some bakers add potato flakes to bread - but you know how I am about processed ingredients.

But recently I was talking to an elderly lady who mentioned that her mother made the best potato yeast bread. I was seized by an overwhelming desire to make potato yeast bread, too!

The recipes I've used in the past were with white flour. I searched for a whole wheat potato bread online. But then I remembered something I read somewhere of how it is better to bake one bread ten times than to bake ten different breads. Could I add potato to my basic whole wheat bread recipe? I tried it - and WOW I now have a new favorite! If this wasn't the best whole wheat bread I've ever eaten, then it sure came close! The bread rose high and beautiful with a wonderful texture and flavor. I don't know that I'll always go to the work of adding potatoes but now I know how to push this bread over the top! This would probably make wonderful dinner rolls.

I used two potatoes, but they were on the large side so I may have actually had three cups of mashed potatoes. I didn't measure. When cooking the potatoes, be sure to cover with generously with water so that you can use that water in the place of the water in your bread. You can also use leftover mashed potatoes.

Whole Wheat Potato Bread
Makes 4 loaves


2 medium potatoes
2 1/2 cup water
1/3 cup oil
1/3 cup honey
1 1/2 tsp salt
1 T soy lecithin (optional)
1/8 tsp vitamin C (optional)
2 T vital gluten (optional)
1 egg (optional)

1 1/2 T instant  yeast
7 cups whole wheat flour, approximate measure

Cover potatoes with water and cook until soft. Drain water and save. Mash potatoes adding a little of the potato water if needed. You should have at least two cups of potatoes. Allow to cool to warm.
Measure potato water, adding more water if needed to make 2 1/2 cups.

Combine mashed potatoes, water, oil, honey, salt, soy lecithin, vitamin C, gluten flour, and eggs. Mix well.
Add three cups of flour and mix. Add yeast and mix. Add flour until dough doesn't stick to sides of bowl.
Stop mixer and allow to rest for ten minutes.
Knead for five minutes with kneading hook on medium speed or by hand.

Form into loaves. Place in greased bread pans. Allow dough to rise until double.
Bake bread at 350 degrees for  about 30 minutes. Remove from pans. Cool.





 

Have you added potatoes to bread?