recipe reviews for:

Grandma Cornish's Whole Wheat Potato Bread

“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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Reviewed: May 22, 2012

What a great recipe!! I've been playing with wholemeal bread and this one is a winner!!! I halved this and I'm glad I did as it wouldn't have fitted my bowl!! I used all whey from my soft cheese making and reduced the sugar to 1 tbls. I also used the whey straight from the fridge and left my dough to prove overnight in my cool scullery. Fantastic!!! I made one two pound loaf and two one pound loaves from half the recipe.

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purplebecca

Reviewed: Nov. 18, 2011

This makes a LOT of bread dough. Do NOT attempt to use a Kitchen Aid to mix this. Based on other reviews I was hesitant to use the entire amount of liquid. Indeed I started out with 4 cups warm milk & 2 cups of potato water - then adjusted the amount of flour to achieve the desired dough consistancy. Following the suggestion of the recipe submitter and used 1/3 cup honey and 1/3 cup oil. For a more experienced bread baker this recipe is fine - however the recipe itself is rather poorly written but does produce excellent 100 % Whole Wheat bread.

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Baking Nana

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Cooking Level: Expert

Living In: Corona, California, USA

Reviewed: Jun. 6, 2010

I am not a baker. This turned out heavy and yeasty. I measured precisely, couldn't knead the dough because it was so sticky so I added a little more flour.

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Reviewer:

christine

Reviewed: Feb. 28, 2010

This is GREAT. I've been making this for years. Add Vital Wheat Gluten (can be found in grocery stores) per pkg. directions to get a easier to work with dough and more tender bread. It makes a LOT and I have to put it into my mixer in batches. It takes most of a day for me to make this recipe, it's great for gifts, freezes well after it's baked and my family loves it!

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Reviewer:

Isaiah 40:31

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

Reviewed: Aug. 7, 2006

Wow - this makes a lot of bread - way too much - b/c I had such a hard time working with so much dough - and i had to add much more flour than called for (almost half a kilo) and it took like all day to bake - i have a little oven and I couldn't do all four loaves at once - and my oh my how they were big loaves -- could easily have made 6 regular size loaves... hmm, the taste and texure is mediocre, dense, and not tasty at all... I will definitely not be making this again.

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SugarKitty

Cooking Level: Expert

Home Town: Minden, Nevada, USA

Living In: Eindhoven, Noord-Brabant, Netherlands

Reviewed: Jun. 19, 2006

This was excellent. I made half the amount and used a cup of oatmeal and two cups of white flour in place of three cups of the whole wheat. It was wonderful and soft. I will make it often.

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Annaid

Cooking Level: Intermediate

Reviewed: Jul. 29, 2005

This recipe will be easier if you have a left over potato you could use instead of cooking one just for the recipe. The bread tasted great fresh out of the oven, but then it got so dry and crumbly that I couldn't use it for sandwiches or toast. I will probably try it one more time just in case I missed something last time. However, if it turns out the same, I'm going to have to look for a new recipe.

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K. Allison

Reviewed: Dec. 12, 2004

I've baked bread for years, and this sounded really good, but it was a sticky mess after adding the flour. I ended up adding almost 3 more cups of flour before I could even knead it. Won't make it again.

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CH_ELMORE

Cooking Level: Intermediate

Living In: Marshall, Illinois, USA

Reviewed: 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.

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Reviewer:

SANDRAJCORNISH

Reviewed: Nov. 5, 2003

This recipe was the best bread that I have ever made. I thought that I needed so much extra flour because I used white instead of whole wheat, but after reading the other reviews, I realized that it is just the recipe. But we didn't mind, we eat home bread faster than store bought. I also took two extra loaves into work, and it was gone by lunchtime. Everyone that has tried it loves it. I havefound my new bread recipe.

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