This is a great recipe that I use a lot. It is a soft bread with a crunchy crust!
1 1/3 cup of milk (a little more later, depending on size of potatoes)
2 tsp. salt
2 tsp. sugar
2 tsp. dry yeast
2 medium, boiled the day before, potatoes, peeled and grated (fine, see below)
3 1/2 cups white flour
1 cup whole wheat flour
Add everything to the breadmaker in this order and set to “dough”. You will want to be around when it mixes the dough as you might have to add a little more milk, depending on the size of the potatoes you used!
(This is what the dough looks like before it rises)! Once the dough is finished, take it out of the breadmaker and put it into a bowl so it can rise to about double the size. Cover with a damp cloth and set in a warm spot.
Now preheat the oven to 360 F and fill a pyrex form or something else that is oven proof, with water and put the water on the top rack! This will give the bread a crunchy crust later! Bread goes on the bottom rack later.
Go back to your dough and once it is risen enough, take it out of the bowl and form two loafs and put on parchment covered bakingsheet. Cover with the damp towel again. After about 1/2 hour, take towl off, cut some slits into the bread and put it into the preheated oven for about 35 minutes. To see if the bread is baked through, take one bread and “knock” onto the bottom. If it sounds “hollow” it’s done. Let cool on wirerack. As always, if you have a question about it; drop me a line. Continue reading “Potatobread”