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Whole Wheat-Potato Bread Recipe
|Firmly packed brown sugar||2 Tablespoon|
|Skim milk||1 Cup (16 tbs)|
|Whole wheat flour||3 Cup (48 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Vegetable cooking spray||1|
Serving size: Complete recipe
Calories 3332 Calories from Fat 372
% Daily Value*
Total Fat 42 g65.2%
Saturated Fat 8.2 g41.2%
Trans Fat 0 g
Cholesterol 216.1 mg
Sodium 2188.2 mg91.2%
Total Carbohydrates 646 g215.3%
Dietary Fiber 62.7 g250.6%
Sugars 45.3 g
Protein 111 g222.3%
Vitamin A 27.4% Vitamin C 60.7%
Calcium 55.1% Iron 197.7%
*Based on a 2000 Calorie diet
Drain, reserving cooking liquid.
Mash potato in a small bowl, reserving 3/4 cup, set aside.
Add enough water to cooking liquid to yield 1 cup.
Let liquid cool ro lukewarm (105Â° to 115Â°).
Dissolve yeast in reserved potato liquid into large bowl; let stand 5 minutes.
Add margarine, and stir well.
Stir in reserved mashed potato, brown sugar, salt, milk, egg, and 1 cup whole wheat flour.
Gradually stir in remaining whole wheat flour.
Stir in enough all-purpose flour to make a stiff dough.
Turn dough our onto a lightly floured surface, and knead about 8 to 10 minutes or until smooth and elastic.
Place in a bowl coated with cooking spray, turning to grease top.
Cover and let rise in a warm place (85Â°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and divide in half; shape each half into a loaf.
Place loaves in two 9- x 5- x 3-inch loafpans coated with cooking spray.
Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
Bake at 375Â° for 30 to 35 minutes or until loaves sound hollow when rapped.
Remove bread from pans, cool completely on wire racks before slicing.