Dessert Recipes - Whole Wheat Potato Bread Recipe

Ingredients     

• 3 1/2 cups Pillsbury's Best Bread flour                          

• 1 1/2 cups Hungry Jack Mashed Potato Bakes            

• 2 1/2 tsp salt                                

• 2 packages active dry yeast

• 1 1/2 cups water

• 1 1/4 cups milk

• 1/4 cup margarine or butter

• 1/4 cup honey

• 2 eggs

• 2 1/2 to 3 cups Pillsbury's Best Whole Wheat Flour

Makes 2 loaves

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Method:

1. Grease two 8 x 4- or 9 x 5-inch loaf pans. Lightly spoon flour into measuring cup; level off.

2. In large bowl,  combine 2 cups bread flour, potato flakes, salt and yeast; blend well. In medium saucepan, heat water, milk, margarine and honey until very warm (120° to 130°F).

3. Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 4 minutes at medium speed.

4. By hand, stir in 1 1/2 cups bread flour and 1 1/2 to 2 cups whole wheat flour until dough pulls cleanly away from sides of bowl.

5. On floured surface, knead in remaining 1 to 1 1/2 cups whole wheat flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl, cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 1 1/2 hours. Punch down dough.

6. Divide dough into two parts; mold into balls. Allow to rest, on counter, covered with inverted bowl, for 15 minutes. Shape dough into 2 loaves; place in prepared pans. Cover; let rise in warm place until doubled in size, about 1 hour.

7. Heat oven to 375°F. Bake loaves for 35 to 40 minutes or until deep golden brown and loaves sound hollow when lightly tapped.

8. Immediately remove loaves from pans. If desired, brush with margarine or butter.