Imagine sinking your teeth into a warm, golden-brown loaf that combines the hearty richness of whole wheat with the creamy smoothness of potatoes - a bread so incredible, it'll transform your entire baking experience! Hammond's Whole Wheat Potato Bread isn't just another recipe; it's a culinary adventure that promises to elevate your home-baking skills and tantalize your taste buds with every single slice.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups whole wheat flour
- 1 cup mashed potatoes
- 1/4 cup honey
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 packet active dry yeast
- 1 teaspoon salt
- 1 cup warm water
Instructions
- In a small bowl, dissolve the active dry yeast in warm water (around 110°F). Let it sit for 5-10 minutes until the mixture becomes frothy and activated.
- In a large mixing bowl, combine the mashed potatoes, honey, milk, vegetable oil, and salt. Mix thoroughly until well blended.
- Add the activated yeast mixture to the potato mixture and stir until completely incorporated.
- Gradually add the whole wheat flour to the wet ingredients, mixing continuously to form a soft, slightly sticky dough. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm, draft-free area for approximately 1 hour or until the dough has doubled in size.
- Punch down the risen dough and shape it into a loaf. Transfer the dough to a greased 9x5 inch loaf pan.
- Cover the loaf and let it rise again for about 30-45 minutes until it has risen just above the rim of the pan.
- Preheat the oven to 375°F (190°C).
- Bake the bread for 40-45 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Temperature is Key: Ensure your yeast-activating water is precisely between 105-115°F. Too hot, and you'll kill the yeast; too cool, and it won't activate properly.
- Potato Power: Use freshly mashed potatoes for the most authentic, moist texture. Leftover mashed potatoes work wonderfully too!
- Kneading Technique: When kneading, use the heel of your hand to push and fold the dough. This develops gluten and creates that perfect, soft bread texture.
- Rise Right: Place your dough in a warm, draft-free area like a turned-off oven with the light on to help it rise consistently.
- Moisture Check: If the dough feels too dry while mixing, add warm water a tablespoon at a time. If too sticky, sprinkle a bit more flour.
- Cooling Crucial: Always let the bread cool completely before slicing to prevent a gummy texture and allow flavors to settle.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 25g
Protein: 4g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 1mg
