4.17 of 22

Grandma Cornish's 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.'
Servings48

Ingredients

  • 1 medium potato, peeled
  • 2 cups water
  • 1 teaspoon salt
  • 1/3 cup white sugar
  • 1/3 cup shortening
  • 1 tablespoon salt
  • 6 cups warm milk
  • 3 (.25 ounce) packages active dry yeast
  • 1/2 cup warm water (110 degrees F/45 degrees C)
  • 1 teaspoon white sugar
  • 15 cups whole wheat flour

Steps

  1. 1Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water.
  2. 2Boil 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.
  3. 3Make sure the milk mixture is warm, and add the yeast. Stir in 15 cups of whole wheat flour.
  4. 4Turn 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.
  5. 5Bake at 325 degrees F (165 degrees C) for 1 hour.
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4.31 of 227

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