Wholewheatpotatobread Recipes

WHOLE WHEAT & POTATO BREAD

Steps:

• In stand mixer or other large bowl, add whole wheat flour, potato flakes, buttermilk powder, yeast, sugar, and salt. Stir to combine.
• Add softened butter, water, and eggs. Attach dough hook to mixer and mix on low speed until moistened. Add enough flour to make a soft dough (dough should come away from sides and cling to hook when using a stand mixer). Add water or flour as needed. Knead at manufacturer recommended speed 7 to 8 minutes or until elastic.
• Transfer dough to lightly oiled bowl, or add oil to stand mixer dough and coat dough. Cover bowl with plastic wrap or cover and let rise in a warm area until double in bulk (1 to 1.5 hours).
• For loaf bread, divide dough in half and use your hand to flatten each piece into a 6 x 10 or 7 x 9 rectangle. Tightly roll up each piece and place in coated loaf pan. For sandwich rolls, divide dough into 16 pieces and shape as desired. Cover and let rise 30 to 60 minutes or until double in bulk.
• Preheat oven to 375°F (190°C) Bake loaf bread 40 minutes and rolls about 20 minutes or until browned. Internal temperature should be between 190° to 200°F (88° - 93°C). Remove from pan and cool loaf bread 30 to 60 minutes before slicing.

WHOLE WHEAT POTATO BREAD (BREAD MACHINE)

Steps:

• Add the ingredients to the breadmaker in the order given or per your machine's instructions. Do not mix the ingredients, just layer them. Make a depression in the top of the flour to hold the yeast.
• Depending on how wet your mashed potatoes are, the recipe may take up to 1/8 cup less water. So, watch it carefully after it has been mixing for awhile and add more flour or water as needed. It should be a soft, formed ball that is not sticky.
• Use the whole wheat setting on your bread machine.
• Enjoy!

WHOLE WHEAT POTATO BREAD OR ROLLS

Steps:

• Mash or beat potatoes and water until smooth.
• Cool.
• Add 1 3/4 cup water to potato mixture.
• Add yeast, oil, salt and honey.
• Pour this mixture slowly into flour.
• Mix 5 to 7 min with electric mixer. Dough will be soft.
• Let rest 10 to 15 minute on greased surface.
• Punch down and shape into loaves or rolls.
• Let rise until double.
• Bake rolls 20 to 30 minutes at 400.
• Bake loaves of bread 35 to 45 minute.

WHOLE WHEAT POTATO BREAD

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.

WHOLE WHEAT POTATO BREAD

Steps:

• Mix together water, olive oil, honey, salt, eggs, potato flakes, milk, and flour. Dissolve dry yeast in warm water add to mixture. Mix well knead let rise punch down and mold let rise. Bake at 350°F for about 30 minutes. NOTE: For a crispier crust, bake at 400°F for 15 minutes then at 350°F for 30 minutes.

AMISH POTATO BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, potatoes, sugar, salt, whole wheat flour and 1/2 cup all-purpose flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down and turn onto a floured surface; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spay. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 40-45 minutes or until golden brown. Remove from pan to wire rack to cool.

WHOLE WHEAT POTATO ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, oil, eggs, potato flakes, salt, yeast mixture, all-purpose flour and 2-1/2 cups whole wheat flour. Beat until smooth. Stir in enough remaining whole wheat flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 375°. Brush tops with melted butter; if desired, sprinkle with oats. Bake 9-11 minutes or until lightly browned. Serve warm.