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Clare's Whole Wheat Potato Bread

Clare's Whole Wheat Potato Bread

  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    3 h
PAMMPURRD

PAMMPURRD

This is a family recipe.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 280 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. In a large bowl, mix the all-purpose flour, potato flakes, salt, and yeast. In a separate bowl, mix the water, milk, margarine, honey, and eggs. Beat the liquid mixture into the dry ingredients. Gradually mix in whole wheat flour until evenly moist. Knead 5 minutes. Place in a greased bowl, cover with a clean kitchen towel, and allow to rise until doubled in size, about 1 hour.
  2. Grease two 5x9 inch loaf pans. Punch down dough, shape into loaves, and place in the pans. Allow to rise in pans 1 hour.
  3. Preheat oven to 375 degrees F (190 degrees C). Bake loaves 35 minutes, until lightly browned and hollow sounding when tapped.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

CRICKIT
20

CRICKIT

12/14/2004

This recipe just makes sense. A marriage between potato, wheat, and honey. The perfect homemade bread! I did have to add aprox 1C extra white flour to make the dough workable, but the texture is amazing as well as the flavor. Excellent texture, color, aroma. This bread was light and moist. In my opinion exactly how homemade bread ought to be.

Falcon-X
12

Falcon-X

8/5/2009

The best wheat recipe ever! after making this a few times I tried: + 3/4 cup oats , only 1 tsp salt, and 1/4 more milk... bake the bread along with a cookie sheet of water! amazing! This makes the best french toast and garlic bread I've ever had! ***** :)

KTHYMOMKAT
8

KTHYMOMKAT

8/9/2010

Excellent bread recipe, will be my go to for wheat bread from now on. Has a great texture, very soft instead of heavy and dense as wheat bread tends to be. My only changes were to use butter instead of margarine, increased the honey to 1/3 cup and I did need extra flour but it's super humid in KC. Made three big loaves, one of which was gone within a couple of hours. Used my kitchen aide to do the kneading with the bread hook for 10mins. For those who said the bread didn't rise well, you might want to alter to steps and proof your yeast with the warm water separately, then add the rest of your ingredients. Also kneading thoroughly makes for better crumb and structure.

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