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Grandma Cornish's Whole Wheat Potato Bread

Grandma Cornish's Whole Wheat Potato Bread

SINGERSANDY

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.'

Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 165 kcal
  • 8%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

Directions

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

SANDRAJCORNISH
51
11/29/2004

I submitted this recipe and have made improvements on the original. I now use 1/3 cup of honey and 1/3 cup of oil instead of the sugar and shortening. Sometimes I use water that I have drained off potatoes that I have cooked the night before for dinner, no need to actually add the potato to the recipe, only the potato water; it is what helps keep the whole wheat bread lighter. I also now use instant yeast and just mix it in with the flour. Only need two risings, one initial and then one after you form the loaves and place in the bread pans. The changes to the recipe make it healthier and faster. Happy bread baking.

MUDDYBOOTS
26
8/19/2003

The texture of this bread is wonderful and very tasty. However, I would definately double the salt amount. I also used oil instead of shortening and it worked out perfect. You can halve this recipe and still get 3 loaves. It took me 4 hours but was totally worth it. Yum...

MARTHA BLAIR
23
8/19/2003

I've been attempting to bake bread for the past 25 years with varying success. I've tried recipe after recipe and I believe I've finally found gold. No doubt this will be a main stay in our home. The results of my first batch was overwhelmingly successful. I can't even begin to explain how pleased I was. This recipe is definitely the BEST!