The aroma of baking bread universally triggers feelings of comfort, warmth, love and home.
So much so that home sellers are advised to bake bread before prospective buyers arrive so that the house is filled with that warm appetizing bread aroma.
Bread is a great way to add grain and fibre to your diet.
Increase the fibre in a recipe by substituting ground flaxseed, wheat bran or oatmeal for an equal portion of flour up to one quarter of the flour.
I like to use potatoes and potato water in bread and buns. The starch from the potatoes feeds the yeast and seems to produce a lighter product.
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Don’t peel the potatoes if you are making a whole grain or multi-grain bread. Instead, just mash in the skins. This will add more fibre, vitamins and minerals such as iron and potassium. The skins can be used in white bread but there will be some flecks through the dough.
Potato bread
Dear TEAM: I was wondering if you or your readers could help. I am looking for a recipe from my childhood, when my mother’s friend made a large batch of bread that contained mashed potatoes. I loved this bread and would like to be able to make it myself, especially if it makes 12 or 24 loaves at a time. – J.H., e-mail
Dear J.H.: Here are two bread recipes that have potatoes and potato water as ingredients. I hope one of them might be what you are looking for. They are all great bread recipes. The ingredients can be doubled or tripled if you want to make more loaves, but I find that this recipe size is all that my Kitchen Aid mixer bowl can handle.
Honey whole wheat bread
This recipe yields three loaves that are nine by five by three inches (23 x 13 x 8 centimetres). It uses quick rise yeast so once kneaded, let it rest 10 minutes and then put into the pans. The first rise time is omitted.
1 c. unseasoned mashed potatoes 250 mL
1/2 c. butter or margarine, softened 125 mL
1/3 c. honey 75 mL
2 tsp salt 10 mL
1 c. toasted wheat germ 250 mL
5 c. whole wheat bread flour 1.25 L
2 tbsp. quick-rise yeast 30 mL
3 c. warm potato water and milk 750 mL
2 eggs, slightly beaten 2
41/2 – 51/2 c. white bread flour 1 – 1.375 L
Using the water drained from cooking the potatoes, add enough milk to equal three cups (750 mL) liquid. All milk may be used. Heat the water and milk to 120 to 130 F (50 to 55 C).
In a large bowl, mix mashed potatoes, butter, honey, salt, wheat germ, three cups of the whole wheat flour and the yeast. Stir in the warm liquids and then add the eggs. Mix together.
Mix in the rest of the whole wheat flour. Add two cups of the white flour and mix in. Use the dough hook or turn onto a heavily floured surface and knead in enough of the remaining flour to make a smooth dough. Knead eight to 10 minutes longer.
Let the dough rest for 10 minutes and grease the loaf pans well with butter or margarine. Shape the dough into loaves or buns. Cover and place in a warm draft-free location and let rise until double in size, about one hour.
Bake in a preheated 350 F (180 C) oven for 35 to 45 minutes or until loaves sound hollow when tapped. Remove from pans and cool on racks. Bag the bread once it is completely cooled. This bread freezes well for up to two months.
– Adapted from I Love Potatoes Cookbook from the Potato Growers of Alberta.
White potato bread
This recipe yields three loaves.
2 medium boiling potatoes
or 2 c. unseasoned mashed potatoes 500 mL
1/2 c. potato water 125 mL
2 tbsp. sugar (divided) 30 mL
2 tbsp. active dry yeast (traditional yeast) 30 mL
4 tbsp. butter 60 mL
1 1/2 c. warm cream 375 mL
1 tbsp. salt 15 mL
6-8 c. white unbleached flour 1.5 – 2 L
Potatoes can be peeled or unpeeled. If unpeeled, scrub well. The skins will add fibre and nutrients to the bread but there will be dark pieces through the bread.
Dice the potatoes and cook in one cup (250 mL) water until soft. Drain potatoes, reserving the liquid. If necessary, add hot tap water to potato liquid to make 1/2 cup (125 mL).
Stir one tbsp. (15 mL) sugar into potato water and cool to lukewarm. Sprinkle in yeast. Let stand for 10 minutes.
Mash potatoes with a mixer in a large bowl and add butter, cream, salt and remaining sugar. Mix until butter is melted.
Add yeast mixture and four cups (1 L) flour. Stir until well blended.
Stir in additional flour to make a stiff dough, two to three cups (500-750 mL) more. Turn out on a lightly floured surface, kneading in more flour as necessary. Knead until smooth and elastic, about 10 minutes.
Place dough in a bowl greased with butter. Cover and let rise until double in volume, about one hour. Punch dough down, turn out onto lightly floured surface, knead in another 1/2 to one cup (125 – 250 mL) flour.
Divide and shape into loaves. Cover and let rise until doubled in size, about one hour. Sprinkle loaves with flour or seeds. Bake at 400 F (200 C) for 45 minutes or until golden brown. It is delicious toasted.
Source: The Incredible Potato by Agnes Toews-Andrews
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
