WHOLE WHEAT & POTATO BREAD
This information is per serving.
Provided by Daniel
Categories Recipe Type: Bread/Pizza
Number Of Ingredients 11
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.
Nutrition Facts : Nutritional Info This information is per serving. Calories 90 Calories From Fat 15 Total Fat 2g Saturated Fat 1g Trans Fat 0g Cholesterol 15mg Sodium 70mg Carbohydrates 16g Dietary Fiber 1g Sugar 2g Protein 3g Serving Size 1/2 inch slice (40 g)
GRANDMA S'S WHOLE WHEAT BREAD
This is my grannys whole wheat bread. She sent it to me and I had to post it here. I love this bread! So I hope you enjoy too! The 5 1/2 cups of whole wheat flour are approximate. It is different with everyone's climate. I hope you enjoy please z-mail me if you have any questions-pvw
Provided by Proud Veterans wife
Categories Yeast Breads
Time 1h45m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- In a mixer bowl add water, oil, honey, yeast, salt and white flour mix together.
- Add 3 cups of whole wheat flour and blend together.
- Add remaining flour in small amounts to get a firm but elastic texture (more flour may be added if needed).
- Knead on high speed for 10 minutes. Dough should be firm but elastic.
- Form into 2 loaves and place in well greased loaf pans. Let rise until doubled in size. (Could be covered with a damp kitchen dish towel) about 1/2 hour to 45 minutes. (if you press on the dough at the corner of the pan it should dimple (or leave an indentation) when ready).
- Bake at 350'F for 30-45 minutes or until bread sounds hollow when lightly tapped (if necessary, cover loosely with foil the last 5-10 minutes of baking to prevent over browning) Immediately remove bread from pans. Cool Completely on wire racks.
Nutrition Facts : Calories 1766.3, Fat 43.6, SaturatedFat 6.6, Sodium 2936.2, Carbohydrate 309.1, Fiber 44.5, Sugar 18.8, Protein 56.3
GRANDMA CORNISH'S WHOLE WHEAT POTATO BREAD
This is the recipe that my husband's grandmother made for her family, my mother-in-law made for hers, and I have inherited the fun of making this bread for mine. We particularly like this fresh out of the oven, and then eat it daily for breakfast. My father-in-law at 86 years old bragged about never having eaten a slice of 'store bought bread.'
Provided by SINGERSANDY
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Yield 48
Number Of Ingredients 11
Steps:
- Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water.
- Boil one medium peeled potato in 2 cups water with 1 teaspoon salt. Mash the potato in a medium bowl, while reserving the water. Combine the mashed potato, potato water, 1/3 cup of sugar, shortening or oil, 1 tablespoon salt, and milk in a large bowl.
- Make sure the milk mixture is warm, and add the yeast. Stir in 15 cups of whole wheat flour.
- Turn dough out onto a lightly floured surface. Knead for about 10 minutes. Place in greased bowl, and turn to coat the surface. Cover with a damp cloth, and allow to rise until doubled. Rising time will be about 1 1/2 hours. Punch down, and knead again for 3 minutes. Place back in bowl, and allow to rise again until doubled. The second rising period should be about 1 hour. Punch down. Form 4 loaves, and place into 9 x 5 inch greased bread pans. Let dough rise again for 30 - 60 minutes.
- Bake at 325 degrees F (165 degrees C) for 1 hour.
Nutrition Facts : Calories 165.4 calories, Carbohydrate 31.1 g, Cholesterol 2.4 mg, Fat 2.7 g, Fiber 4.7 g, Protein 6.4 g, SaturatedFat 0.9 g, Sodium 208.6 mg, Sugar 3.1 g
WHOLE WHEAT POTATO BREAD OR ROLLS
This makes great rolls and scones!!! I lost this recipe for over a year and could not find one that was as light. Now that it is on the web I won't ever loose it again!! It was a bread recipe from the back of a wheat bag but I use it for rolls. Can grease 2 1/2 size cans and use as pans. Fill cans 1/2 full.
Provided by Gail Doyle
Categories Breads
Time 1h20m
Yield 4 med. loaf pans
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1087.1, Fat 20.1, SaturatedFat 2.9, Sodium 1764.7, Carbohydrate 207.9, Fiber 29, Sugar 18.9, Protein 35.9
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