Whole Wheat Potato Bread

Loaf bread is my weakness. I can make a killer muffin. Rolls- no problem. But for some reason when I bake bread in a 9x3 loaf pan (whether with yeast or quick sweet loaves) I have a hard time getting the center done without scorching the outside. I've resorted to blaming my oven, since it's new and a little hyperactive. I am grateful for such a nice spanking new shiny kitchen appliance but suggested baking times and temperatures don't seem to apply for my oven.

What, you say?! You mean you waited this long to tell me that your oven is a little off? Yes, sorry. What this all means is that you can expect to have to adjust baking times (and sometimes temps) for your own oven. Since I spent the last 4 years living at high altitude (with an old junker oven) I am used to disregarding instructions. Well, not completely. My advice is to use the directions as guidelines. Don't just set your timer for the full length of time suggested, and expect your food not to burn. I've mentioned before that I usually set mine for half of the baking time, and then continually check on it, extending the time by a few minutes if necessary. It's tedious, but a fairly foolproof method. If you can't afford to pay that much attention to what's in your oven, it will show in the result. Cooking is a more foolproof matter.

In all of the recipes I have listed on this site, I have recorded what temperatures and times worked for me. (Most often with a time range to emphasize that nothing is precise.) I have had my share of frustrations trying to figure out my oven (sometimes my best friend, often my adversary). I bring all of this up because this recipe is for a loaf of whole wheat potato bread. But this time I didn't have any trouble.

The top crust seemed a little hard when I took it out of the oven, but that was easily remedied by brushing it with some melted butter. The middle was soft and chewy. This loaf was wholesome and wonderful. We cut off insanely thick slices and used it to sop up Ukrainian Borscht. It would have made some superb sandwich bread as well.

INGREDIENTS
2 medium sized potatoes, peeled, cubed, and boiled (reserve 1 cup of the potato water)

1 cup potato water

1/4 cup warm water

1 package active dry yeast (2 1/4 tsp.)

2 cups white whole wheat flour

2 cups bread flour (I used all-purpose.)

1 Tbsp. sugar or HONEY

1 tsp. salt

DIRECTIONS

1. Boil potatoes for 15-20 minutes, or until a fork pierces them easily. Do not drain. Remove potatoes and reserve 1 cup of the potato water. Mash the potatoes with 1/2 cup of the potato water.

2. At the same time, proof the yeast by mixing it with 1/4 cup warm water and 1 Tbsp. sugar. Allow to sit for 5 minutes until milky and foaming.

3. In a large mixing bowl, add mashed potato mixture, the salt and the bread flour. Knead for about 10 minutes, adding the rest of the potato water and the whole wheat flour. Continue to knead until the dough is stiff enough to form one lump (it will still stick to your hands if you’re kneading by hand).

4. Turn the dough out into a lightly greased bowl, and cover with plastic wrap. Let the dough rise in warm place until doubled, about 1 hour.

5. Punch the dough down, and place it in a greased loaf pan. Let rise until the bread is the shape that you want, around 30 minutes for a regular-sized loaf. Preheat the oven to 375 degrees while the dough is rising.

6. Bake the loaf for 35-40 minutes, until a knife inserted into the center comes out clean. Allow to cool before slicing, and serve.

Makes 1 loaf.

(Adapted from Sugar Laws)