Rating: 4 stars
23 Ratings
  • 5 star values: 15
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1

This is the recipe that my husband's grandmother made for her family, my mother-in-law made for hers, and I have inherited the fun of making this bread for mine. We particularly like this fresh out of the oven, and then eat it daily for breakfast. My father-in-law at 86 years old bragged about never having eaten a slice of 'store bought bread.'

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Recipe Summary

Servings:
48
Yield:
4 loaves
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water.

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  • Boil one medium peeled potato in 2 cups water with 1 teaspoon salt. Mash the potato in a medium bowl, while reserving the water. Combine the mashed potato, potato water, 1/3 cup of sugar, shortening or oil, 1 tablespoon salt, and milk in a large bowl.

  • Make sure the milk mixture is warm, and add the yeast. Stir in 15 cups of whole wheat flour.

  • Turn dough out onto a lightly floured surface. Knead for about 10 minutes. Place in greased bowl, and turn to coat the surface. Cover with a damp cloth, and allow to rise until doubled. Rising time will be about 1 1/2 hours. Punch down, and knead again for 3 minutes. Place back in bowl, and allow to rise again until doubled. The second rising period should be about 1 hour. Punch down. Form 4 loaves, and place into 9 x 5 inch greased bread pans. Let dough rise again for 30 - 60 minutes.

  • Bake at 325 degrees F (165 degrees C) for 1 hour.

Nutrition Facts

165 calories; protein 6.4g; carbohydrates 31.1g; fat 2.7g; cholesterol 2.4mg; sodium 208.6mg. Full Nutrition
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