"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.'" — SINGERSANDY
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3 (.25 ounce) packages
active dry yeast
warm water (110 degrees F/45 degrees C)
whole wheat flour
I submitted this recipe and have made improvements on the original. I now use 1/3 cup of honey and 1/3 cup of oil instead of the sugar and shortening. Sometimes I use water that I have drained off potatoes that I have cooked the night before for dinner, no need to actually add the potato to the recipe, only the potato water; it is what helps keep the whole wheat bread lighter. I also now use instant yeast and just mix it in with the flour. Only need two risings, one initial and then one after you form the loaves and place in the bread pans. The changes to the recipe make it healthier and faster. Happy bread baking.
I love wheat bread, but did not like this one at all. Granted, it was very moist from the potatoes, but was lacking something. It took a lot of time and was very disappointed at the end result
The texture of this bread is wonderful and very tasty. However, I would definately double the salt amount. I also used oil instead of shortening and it worked out perfect. You can halve this recipe and still get 3 loaves. It took me 4 hours but was totally worth it. Yum...
I've been attempting to bake bread for the past 25 years with varying success. I've tried recipe after recipe and I believe I've finally found gold. No doubt this will be a main stay in our home. The results of my first batch was overwhelmingly successful. I can't even begin to explain how pleased I was. This recipe is definitely the BEST!
I can see why this is a family favorite! We love it. I needed much more flour and ended up with 8 loaves. Was this my mistake?
This was good bread, just not what I wanted on the day that I made it. Be warned that you need a huge bowl to allow this dough to rise. It overflowed the largest bowl in my house.
A surprisingly light bread for one that uses all wheat flour. The whole family loved it!
The prep time is long (due to the second rise before "loaf-ing" it) but it's easy to put together and the taste is wonderful.
Toasts nicely, too!
What a pleasant surprise. I didn't know homemade 100% whole wheat bread could be so light and tender. This one will be a regular around our house.
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma Cornish's Whole Wheat Potato Bread
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
** Calories: 165
** Calories from Fat: 25
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