Grandma Cornish&#39;s Whole Wheat Potato Bread Tasty Recipes

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Grandma Cornish's Whole Wheat Potato Bread

"This is the recipe that my husband's grandmother made for her circle of relatives, my mother-in-regulation made for hers, and I even have inherited the fun of making this bread for mine. We particularly like this fresh out of the oven, after which eat it day by day for breakfast. My father-in-regulation at 86 years old bragged about in no way having eaten a slice of 'store offered bread.'"

Ingredients :

1 medium potato, peeled
2 cups water
1 teaspoon salt
1/3 cup white sugar
1/three cup shortening
1 tablespoon salt
6 cups warm milk
three (.25 ounce) packages active dry yeast
1/2 cup heat water (one hundred ten tiers F/45 levels C)
1 teaspoon white sugar
15 cups complete wheat flour

Instructions :

Prep :	Cook : 48M	Ready in :

Dissolve yeast and 1 teaspoon sugar in half of cup warm water.
Boil one medium peeled potato in 2 cups water with 1 teaspoon salt. Mash the potato in a medium bowl, at the same time as reserving the water. Combine the mashed potato, potato water, 1/three cup of sugar, shortening or oil, 1 tablespoon salt, and milk in a big bowl.
Make sure the milk mixture is warm, and upload the yeast. Stir in 15 cups of entire wheat flour.
Turn dough out onto a gently floured floor. Knead for approximately 10 mins. Place in greased bowl, and flip to coat the floor. Cover with a humid cloth, and allow to upward push until doubled. Rising time can be approximately 1 half hours. Punch down, and knead once more for 3 minutes. Place again in bowl, and allow to upward thrust again till doubled. The 2nd rising period ought to be about 1 hour. Punch down. Form 4 loaves, and location into nine x five inch greased bread pans. Let dough upward push again for 30 - 60 minutes.
Bake at 325 stages F (165 ranges C) for 1 hour.

Notes :

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