Whole Wheat Potato Bread

In 4-William (Billy) King 1954- on April 22, 2010 at 7:52 am

(one of Billy’s favorites)

2 medium sized Irish potatoes boiled & mashed. If you have left over mashed pot — thats fine.
1/2 cup sugar
1/2 cup lukewarm water
1 pkg dry yeast
2 eggs
1/2 cup shortening
2 teaspoon salt
3 cup whole wheat flour
3 cup all purpose flour.

Boil pot until very tender. Measure 3/4 cup pot water & add 1 teaspoon sugar & sprinkle dry yeast in this. Let cool 10 mi.

Mix everything together. Dough should be stiff enough to handle easily & come away from sides of bowl. Knead 10 mi. Rise 1 1/2 hrs. Then make into 2 loaves & rise again. Bake at 400 degrees F for 20 mi then reduce to 350 degrees for another 20 mi.

(Editor’s note: Uncle Billy, is it true that this is one of your favorites? When did Grandma/Momma/Bee start baking this for you?)

  1. This is AMAZING! Fresh based, sliced, then toasted with a little butter is one of the most enjoyable taste sensations one can have. I don’t remember exactly when Mom started baking this, but eating it can be habit forming!

  2. I might have to try this – I am thinking that Momma started this later – maybe after I had left home. It is funny, when I read the typed version I didn’t understand the “left over mashed pot” comment, but when I read it in her handwriting I understood immediately. She meant that you could substitute left over mashed potatoes for the new boiled potatoes. Wonder if instant would work too?

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