Prep 15 mins
Cook 4 hrs
This is a true sandwich bread - soft and fluffy. No bricks here. For the potatoes, you can use leftover mashed potatoes or just cook a couple and mash with a fork. I like to make enough potatoes to last for a whole week of breadmaking. If you have it, use your leftover potato water in place of the regular water. You can bake this in the oven, just follow any standard bread-making procedure. I sometimes substitute 1/2 cup ground oatmeal or ground 7-grain flakes for 1/2 cup of the wheat flour. If you are grinding your own wheat, grind it coarsely for a less dense loaf.
- 1 cup very warm water
- 3 tablespoons olive oil
- 3 tablespoons honey
- 1 egg
- 1 cup mashed potatoes
- 1 1⁄2 teaspoons salt
- 3 cups whole wheat flour
- 1 tablespoon vital wheat gluten (optional)
- 2 teaspoons yeast
- Add the ingredients to the breadmaker in the order given or per your machine's instructions. Do not mix the ingredients, just layer them. Make a depression in the top of the flour to hold the yeast.
- Depending on how wet your mashed potatoes are, the recipe may take up to 1/8 cup less water. So, watch it carefully after it has been mixing for awhile and add more flour or water as needed. It should be a soft, formed ball that is not sticky.
- Use the whole wheat setting on your bread machine.
This bread was fabulous. My daughter and I agree that it is the best bread I've ever turned out of my kitchen. It's so fluffy and has a touch of sweetness. I was pleasantly surprised at how high it raised. I felt like my mashed potatoes were rather "wet" but my bread machine has a 30 minute rest before kneading for wheat recipes and I had to leave so I didn't get to check the dough for proper consistency. It was either perfect or this recipe is fool proof! Thanks Mandy!