Wheat Potato Bread
This is my new go-to sandwich loaf. Loaded with flavor, and with a spongy, perfect texture, it is great with dinner, lunch, or even toasted for breakfast.
Makes one large loaf.
- 1/3 c hot water
- 1/2 Tbsp butter or margarine
- 1 Tbsp soy or dairy milk
- 1/3 c potato flakes
- 1 1/3 c warm soy or dairy milk
- 1 packet (2 1/2 tsp) active dry yeast
- 1 Tbsp butter
- 1/2 Tbsp sugar
- 1/2 tsp lecithin granules
- 1 1/2 c whole wheat flour
- 2 c all purpose flour
- 1/2 Tbsp gluten flour
- 1 1/2 tsp malt powder
- 1/2 Tbsp salt
- In a small bowl, stir the hot water and butter together until the butter has melted.
- Add milk and potato flakes and stir until thick. Set aside.
- In a large bowl, whisk together the warm milk, yeast, butter, sugar, and lecithin. Allow to stand 10 minutes, or until very foamy.
- Add the potatoes and blend well.
- In a medium bowl, stir together the whole wheat flour, all purpose flour, gluten flour, malt powder and salt. Add this mixture to the large bowl and stir with a wooden spoon until all the flour is incorporated into a dough.
- Turn the dough out onto a clean surface and knead for 5 minutes, adding the slightest bit of flour needed. (The dough should remain slightly sticky.
- Place dough in a buttered bowl and cover with wax paper. Place the bowl in a warm, dark place and allow to rise 40 minutes, or until almost doubled in volume.
- Preheat oven to 400 degrees F and butter an 8 x 5 or 9 x 5 inch loaf pan.
- Turn the dough out on the kneading surface. Deflate, and fold over several times. Roll into a log and place in prepared loaf pan. Tent loosely with wax paper and allow to rise in a warm place for 20 minutes, or until nearly doubled.
- Place raised loaf in the center of the oven, and immediately reduce temperature to 375 degrees F. Bake 35 minutes, or until well-browned.
- Turn out on a cooling rack to fully cool before slicing