Whole Wheat Potato BreadSubmitted by: CLUTTERBUG51
IntroductionHigher Protein Whole Grain Bread Higher Protein Whole Grain Bread
3 Cups hot tap water
2 Tbls dry active yeast
1 Tbls Salt
1/2 Cup honey
1/2 Cup wheat gluten
2 eggs, beaten
1/2 Cup dehydrated mashed potato flakes
6 cups whole wheat flour
3/4 Cup vegetable oil
Combine in a large mixing bowl or bread mixer:
Hot Water, salt, Honey, Wheat Gluten, and beaten eggs. Mix well. Add yeast and mix. Let stand for 10 minutes to allow the yeast to make a foamy sponge. Gradually add 3 cups of the flour and mix until well incorperated. Add oil and mix well. Gradually add remaining flour. Knead in the machine for 5 minutes or knead by hand for 10 minutes. Spray the top of the dough with vegetable oil and cover. Allow to rise until double (about 1 hour) and punch down. Shape into loaves or rolls and place in greased pans. Cover and let rise again until the bread has doubled in size. Bake at 350* for 30-35 minutes or until deep brown on top. Remove ffrom oven and spray or brush the top of the bread with oil (I use butter). Allow to cool for 10 minutes before turning out of the pan. Fight off the family until the bread has been out of the oven for 30 minutes before you cut and serve. Store loaves in bread bags for up to 5 days.
Number of Servings: 48
Recipe submitted by SparkPeople user CLUTTERBUG51.