Tuesday, February 26, 2008

Battling Bread

This was the bread that almost wasn't. I miscalculated the time it would take from start to finish, and had to resort to a cold rise at the final stage. Not ideal, but duty (read: chauffeuring Teaghan home from school) calls! Also, because the dough is dense after it's initial mix, kneading it almost killed my little spaghetti arms! This started out as an idea way back in December, blossoming into reality with my bare hands yesterday. I love making breads of all kinds, yet for some odd reason I shy away from the yeasted kinds. I think it has something to do with the whole time thing, waiting for it to rise, kneading for what feels like hours, then shaping and re-proofing before an agonizing stint while it bakes in the oven. But oh, how worth it it is!

Potatoes make this hearty, textured bread tender and wonderfully chewy, while the three risings develop a flavour like no other you’ve ever had. Whether fresh out of the oven or toasted days later for breakfast, I doubt you will regret making this! Andrew had 4 slices for lunch in a grilled cheese and another 2 as garlic bread, and he loved the texture and the fact that it soaks up other flavours like a sponge. He then gave me the awesome idea for making the leftover slices into French toast, which I'm sure would make a more than adequate breakfast!

I also just realized that with this being the International year of the Potato and all, there is an awesome event taking place as well! Culinary Bazaar is hosting a Potato Fe(a)st, celebrating all things spud! The cutoff date is the 29th of Febuary, so get on boiling, baking, grating, mashing and smashing!

Whole Wheat and Potato Corn Bread
Serves 28
1 pkg active dry yeast
1 tablespoon sugar
1/2 cup warm potato water
¼ cup olive oil
1 tablespoon salt
1 1/2 cups warm potato water
¾ cup mashed potatoes
2 ½ cups flour
3 cups whole-wheat flour
1 cup yellow cornmeal
  1. Proof the yeast and sugar in the 1/2 cup warm potato water for 10 minutes.
  2. In a large mixing bowl combine the oil, salt, and water.
  3. Add the potatoes, stir in the yeast mixture, and beat well.
  4. Separately, combine flours and cornmeal.
  5. Add enough flour to the wet ingredients make a stiff dough.
  6. Turn out on a floured board and knead until the dough is no longer sticky, 10 minutes.
  7. Place in a greased bowl, and turn to coat top.
  8. Cover and allow to rise until doubled, about 2 hours.
  9. Punch down the dough and knead another 3 minutes.
  10. Cover, and allow to rise again about 30 minutes.
  11. Place on a floured board and divide into 2 parts.
  12. Cover the dough and let it rest 15 minutes.
  13. Place into well-greased loaf pans.
  14. Cover, and allow to rise in a warm place until the dough appears just above the top of the pans (about 1 hour).
  15. Dust the loaves with flour.
  16. Bake at 400 degrees 20 minutes, reduce the heat to 350.
  17. Bake another 20 to 30 minutes, or until brown and hollow-sounding when tapped.
  18. Immediately turn out of pans and transfer to a rack to cool.
Amount Per Serving
Calories: 126.7
Total Fat: 2.6 g
Cholesterol: 0.1 mg
Sodium: 19.5 mg
Total Carbs: 23.0 g
Dietary Fiber: 2.3 g
Protein: 3.7 g


  1. potato *and* corn? it's like my two favorite breads rolled into one!

  2. Sorry, maybe I'm showing my ignorance...but what is potato water?

  3. OMG!That breads luk so pro and enticing to look at. I have made Potato Bread before but not with the wholemeal and corn combo. This one luks absolute delicious. Thanks for sending it my way!

  4. OK, that idea of a cold rise? WAY cool! I've done it with the first-stage rise, but not later rises ... and I don't know why, really, except that the idea of cramming 4 loaves into the fridge is kind of daunting, whereas leaving all the dough in one bowl ... just isn't. Strange. Thanks!


Thanks for the feedback!