Breads and Muffins, Elaine Walker

Whole Wheat Potato Bread

1 medium potato, peeled and finely chopped (about 3/4 c.)
1-1/2 c. buttermilk
2 packages active, dry yeast
3 T. sugar
2 T. shortening
2 t. salt
3 to 3-1/2 c. all purpose flour
2-1/2 c. whole wheat flour
2 T. cornmeal

In medium saucepan, cook the potato in the buttermilk over low heat for about 15 minutes, or until the potato is tender and milk is curdled. Cool to lukewarm (115*F). Set aside 1/2 c. of the liquid. Mash the potato in the remaining liquid; add warm water to make 2 cups of potato mixture.

In large mixing bowl, soften the yeast in the 1/2 c. of reserved liquid. Add potato mixture, sugar, shortening and salt. Mix well. Stir in 2 c. of the all purpose flour. Beat at low speed for 1/2 minute, then at high speed for 3 minutes, scraping sides of bowl frequently.

Cover and let rise for 45 minutes or until doubled. Punch down then stir in the whole wheat flour and enough of the remaining all purpose flour to make a moderately stiff dough. Turn onto a lightly floured surface. Knead 10 minutes or until smooth and elastic. Shape into a ball.

Place in a greased bowl. Cover and let rise 35 minutes or until doubled. Punch down. Turn out and knead a minute. Put in 8-inch loaf pans. Brush with a little buttermilk and sprinkle with the cornmeal.

Bake at 375*F for 30 to 35 minutes.