My husband is so fond of whole wheat type of breads. This one combines whole wheat with mashed potatoes, and is very soft and tender, like my pandelimon de patatas (which my husband also loves because they are so soft even on reheating), only healthier. Any leftover is good for garlic bread. So if you are like me who end up wondering what to do with leftover mashed potatoes, this is another wonderful way to use it. Of course I got the recipe from my favorite baking site, breadworld.com .
Makes 2 loaves
3 to 3-1 / 2 cups all-purpose flour
1 cup whole wheat flour
1 / 4 cup sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
2 teaspoons salt
1-1 / 2 cups potato water or tap water
3 tablespoons butter or margarine
3 / 4 cup mashed boiled potato*
1 tablespoon all-purpose flour
In a large bowl, combine 1 cup all-purpose flour, whole wheat flour, sugar, undissolved yeast, and salt. Heat water, butter and mashed potato until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half. Roll each half to 8 x 12-inch oval. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place on large greased baking sheet; flatten loaf slightly. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
With sharp knife, cut 3 diagonal slits (1 / 4-inch deep) on top of each loaf. Sprinkle with 1 tablespoon flour. Bake at 400oF for 15 to 20 minutes or until done. Remove from sheet; cool on wire rack.