Honey Whole Wheat Potato Bread
5 1/2 to 6 cups all-purpose flour, divided
1 1/2 cups whole-wheat flour
1 1/2 cups warm water (120-F to 130-F degrees)
1 cup mashed potatoes, at room temperature
1/3 cup honey
1/4 cup vegetable shortening
2 packages (1/4 ounce each) active dry yeast
1 1/2 teaspoons salt
Grease two 9-by-5-inch loaf pans; set aside.
Combine 1 cup all-purpose flour, whole-wheat flour,
water, potatoes, honey, shortening, yeast and salt in
large bowl.
Beat with electric mixer on high speed 2 minutes.
Gradually stir in remaining flour.
Turn dough onto lightly floured surface. Knead 10 minutes
or until smooth and elastic.
Place in lightly greased bowl, turn to coat entire surface.
Cover, let rise in warm place, free from draft, until almost
double in bulk about 1 hour.
Punch dough down, divide in half. Shape each half into a loaf.
Place in prepared pans. Cover, let rise in warm place, free from
draft, until almost double in bulk, about 1 hour.
Preheat oven to 375 degrees F. Bake 30 to 35 minutes, or until
loaves sound hollow when lightly taped.
Remove from pans, cool on rack.
Makes 2 loaves.
Source: Milwaukee Sentinel newspaper, Feb 23, 1984.