Serves: 2
Total Calories: 1,437
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.
This Whole Wheat Potato Bread recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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