Makes 1 loaf. Recipe is by Cynthia Nobles, who says, “Although consumed around the world, potato bread is especially popular in Ireland, Scotland, Germany, Poland and Peru. The addition of potato makes a moist, fine-textured loaf perfect for sandwiches and toast.”
1 large russet potato
11/4 cups very warm potato water (120-130 F — reserved from boiling potato)
11/2 cups whole-wheat flour
11/2 to 2 cups bread flour
11/2 tsps. yeast
1 tbl. olive oil
2 tbls. honey
11/2 tsps. iodized salt
Vegetable oil for greasing bowl and pan
1. Peel, cube and boil potato in 3 cups water. When tender, drain potato and reserve 11/4 cups cooking liquid. Mash potato and measure out 1/2 cup. Use remainder for another use.
2. Combine mashed potato, reserved potato water, whole-wheat flour, 11/2 cups bread flour, yeast, oil, honey and salt in bowl of a standing mixer. With dough hook attached, beat on low speed until ingredients are blended. Raise speed to medium and beat 8 minutes. If dough is too sticky, add tablespoons of bread flour until it reaches proper consistency (tacky and pulling clean from the bowl, but not dry).
3. Remove dough from bowl and shape into a smooth ball. Place in a large greased bowl and lightly oil top of dough. Press plastic wrap directly on top of dough and let rise until doubled, about 11/2 hours.
4. On a hard floured surface, knead dough lightly, shape into a loaf and place in a lightly oiled bread pan.
5. Cover lightly with a clean kitchen towel and let loaf rise until doubled in size, about 1 hour. About 15 minutes before ready to bake, heat oven to 350 F. Bake 35-40 minutes. Remove bread from pan immediately after removing from oven. Cool at least 1/2 hour before slicing.