Friday, January 14, 2011

Potato Thyme Bread

Potato bread is always a little heavy.  This recipe brings a unique taste by adding thyme, honey, and whole wheat.  If you like homemade bread then it's definitely worth giving it a try.

Yield: 2 loaves


  • 2 1/4 tsp yeast
  • 1/4 cup warm water
  • 1 1/2 cup mashed potatoes
  • 1 cup warm skim milk
  • 1/4 cup oil
  • 3 tbsp honey
  • 1 cup flour
  • 1/2 cup yellow cornmeal
  • 2 tsp salt
  • 1 tsp thyme
  • 3 cups whole wheat flour
  • 1-3 cups additional white flour


  1. Dissolve yeast in warm water.
  2. Add the potatoes, milk, oil, honey, one cup flour, cornmeal, salt, thyme, and two cups wheat flour.  Beat until smooth.
  3. Stir in remaining wheat flour.  Mix well.
  4. Add additional white flour until it forms into a firm dough.  Knead for 6-8 minutes.
  5. Place in a greased bowl.  Cover with plastic wrap and let rise in a warm place until doubled (about 1 hour).
  6. Punch the dough down.  Split into halves.
  7. Roll each half until a long rectangle 9-inches wide.  Roll up from one end.  Pinch seam and fold the ends under.  Place in greased 9-inch bread pan.  Repeat for the other half of the dough.
  8. Let rise in warm place until doubled, about 35-45 minutes.
  9. Bake at 350°F for 30-35 minutes.  Let cool on wire racks.

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