 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 16 |
|
Sue Violette, of Neillsville, Wisconsin says, âA tasty mix of whole wheat and all-purpose flour, plus a small amount of mashed potatoes, give this golden bread its wonderful texture. The loaf is very moist and stays that way even days after making it.â Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
1-3/4 cups warm fat-free milk (110° to 115°) |
1/3 cup butter, softened |
1/4 cup mashed potatoes (without added milk and butter) |
3 tablespoons sugar |
1-1/2 teaspoons salt |
1-1/2 cups king arthur premium 100% whole wheat flour |
3-1/2 to 4 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, potatoes, sugar, salt, whole wheat flour and 1/2 cup all-purpose flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down and turn onto a floured surface; shape into a loaf. Place in a 9-in. x 5-in. loaf pan coated with cooking spay. Cover and let rise until doubled, about 30 minutes.
4. Bake at 350° for 40-45 minutes or until golden brown. Remove from pan to wire rack to cool. Yield: 1 loaf (16 slices).
|
|