Grandma Cornishs 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.’
INGRIDIENT
DIRECTION
Step: 1
Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water.
Step: 2
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.
Step: 3
Make sure the milk mixture is warm, and add the yeast. Stir in 15 cups of whole wheat flour.
Step: 4
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.
Step: 5
Bake at 325 degrees F (165 degrees C) for 1 hour.
NUTRITION FACT
Per Serving: 165 calories; protein 6.4g; carbohydrates 31.1g; fat 2.7g; cholesterol 2.4mg; sodium 208.6mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as white bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.
