Grandma Cornish's Whole Wheat Potato Bread Recipe -
Grandma Cornish's Whole Wheat Potato Bread Recipe

Grandma Cornish's Whole Wheat Potato Bread

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"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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Ingredients Edit and Save

Original recipe makes 4 loaves Change Servings


  1. Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water.
  2. 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.
  3. Make sure the milk mixture is warm, and add the yeast. Stir in 15 cups of whole wheat flour.
  4. 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.
  5. Bake at 325 degrees F (165 degrees C) for 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Nov 29, 2004

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.

Most Helpful Critical Review
Apr 14, 2003

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

Aug 19, 2003

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...

Aug 19, 2003

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!

Sep 05, 2003

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?

Aug 13, 2003

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.

Aug 19, 2003

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!

Aug 19, 2003

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.


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  • Calories
  • 165 kcal
  • 8%
  • Carbohydrates
  • 31.1 g
  • 10%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 2.7 g
  • 4%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 209 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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