If you have never watched the Townsends on YouTube, I encourage you to do so! Here’s a video about using other foods to substitute for part of the wheat flour at a time when wheat flour was in short supply due to crop failures or other reasons. In this video, John concentrates on the use of potato. As he points out, one advantage of using potato is that it isn’t easy to tell that the loaf is not all wheat. People in the 18th century wanted white bread.
Of course these days we make bread with all kinds of grain. Two common additions are oats and corn. If you want to try potato bread, either follow John’s directions, or try this one.
I remember my mother making potato rolls for a special dinner – like Thanksgiving!
Potato Bread (from The Pioneer Woman)
Ingredients (makes 2 loaves)
Peel and cube the potatoes. Place in a saucepan, cover with water, and bring to a boil. Reduce heat and cook on a low boil for about 10 minutes, until the potatoes are easily pierced with a paring knife.
Drain potatoes, reserving the water. Mash potatoes well. Let potatoes and potato water cool for at least 30 minutes. Potato water should be lukewarm before using.
In a large bowl, stir flour, sugar, yeast, and salt. Add the lesser amount of potato water, milk, butter, and 1 cup mashed potatoes (you’ll have extra). Mix using the paddle attachment until thoroughly combined. The mixture should be tacky and sticky. If too dry, mix in remaining 1/4 cup potato water.
Switch to a dough hook and knead on medium speed for about 8 minutes, pausing a few times to scrape the sides and bottom of the bowl, as well as the dough hook.
The dough should be smooth, but soft and still a bit tacky feeling. Remove to an oiled bowl. Cover with an oiled piece of plastic wrap. Let rise until doubled in bulk, about 1 hour to 90 minutes.
Punch down the dough. Divide in half and place on a lightly floured surface. Knead each piece a few times, form into a log, and place in two greased (8×4 or 9×5) loaf pans.
Cover the pans lightly with oiled plastic wrap. Let rise until the dough has crowned 1 inch over the tops of the pans, 30 minutes to 1 hour. Meanwhile, preheat the oven to 350ºF.
Bake bread for 35 minutes or until top is golden and internal temperature reaches 190ºF. Let cool in the pans for 5 minutes, then remove from the pans to cool on a wire rack.
Slice with a serrated knife. Bread may be wrapped well and frozen.