Bread Machine Potato Wheat Loaf
- Yield:1 small loaf (about 8 slice
- Time:1 min show details
Ingredients
- ½ cupmilk
- ¼ cuppotato cooking water, cooled to room temperature
- 180 gramswhole wheat flour
- 120 gramsbread flour
- ¼ cupmashed potatoes, unseasoned, cooled
- 1 teaspoonsalt
- 2 tablespoonsbutter, softened
- 2 tablespoonshoney
- 1½ teaspoonsactive dry yeast
Equipment
- bread machine
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Preparation
Add ingredients to your bread machine in the order your manual recommends (honestly, every machine is different — some want wet ingredients first, others want dry first, and the yeast placement varies too). The potato water should be completely cooled before you add it. (Save that starchy potato water next time you boil potatoes — it adds incredible flavor and helps create a tender crumb)
- 1 min
Select the whole wheat cycle on your machine and let it work its magic. The mashed potatoes will make this loaf incredibly soft and give it amazing keeping qualities.
Notes
This is one of those old-school recipes that's been floating around forever for good reason — the potatoes make the bread stay fresh for days longer than regular loaves. Trust me on weighing the flours if you can; bread machines can be finicky about hydration ratios.
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