Whole Wheat And Cornmeal Potato Bread Recipe

How to make it

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• Proof the yeast and sugar in the ¼ cup warm potato water for 10 minutes.
• In a large mixing bowl combine the oil, salt, and liquids.
• Add the potatoes, stir in the yeast mixture, and beat well.
• Separately, combine flours and cornmeal.
• Add enough flour to the wet ingredients make a stiff dough.
• Turn out on a floured board and knead until the dough is no longer sticky, 10 minutes.
• Place in a greased bowl, and turn to coat top.
• Cover and allow to rise until doubled, about 2 hours.
• Punch down the dough and knead another 3 minutes.
• Cover, and allow to rise again about 30 minutes.
• Place on a floured board and divide into 2 parts.
• Cover the dough and let it rest 15 minutes.
• Place into well-greased loaf pans.
• Cover, and allow to rise in a warm place until the dough appears just above the top of the pans (about 1 hour).
• Dust the loaves with flour.
• Bake at 400 degrees 20 minutes, reduce the heat to 350.
• Bake another 20 to 30 minutes, or until brown and hollow-sounding when tapped.
• Immediately turn out of pans and transfer to a rack to cool.