I'll second that request. I can not find a potato bread recipe that tastes like potatoes - in or out of a skillet! Always too much wheat.
Hilditch
Well you can't do without the wheat but here's Grandma's recipe
Ingredients
3 medium Idaho potatoes (fist size)
2 cups warm potato water
2 Tbsp shortening
1 pkg. (1/4 oz.) active dry yeast
2 Tbsp sugar
1 Tbsp salt
6-1/2 cups
whole wheat flour
Prep
Peel and cut up potatoes in a large pan with water and boil until potatoes break apart when stuck with a fork.
Drain but keep 2 cups of the potato water. Mash the potatoes in a large bowl with the potato water. Add
shortening and stir until dissolved. Set aside until the potato mix is lukewarm. Stir in yeast, sugar, and salt.
Mix in enough flour to make a thick dough that can be kneaded by hand and knead for 8 minutes breaking up
any lumps. Put dough in greased bowl and turn dough over so the top of the dough is also greased. Cover
with a towel and let rise for 1 hour in a warm place.
Knead again to get the air out and then cut the dough in half to form two loaves. Put into a greased loaf pan
and let rise again for 30 minutes or until it doubles. Bake at 375 degrees for 45 minutes. Use a paper towel,
wipe shortening on the top crust of the loaf and then let bread cool on rack. Serve warm or cold.
You need to make double the batch because you'll eat one loaf right out of the oven . . . with butter.
Trust me. :glutton: :glutton: :glutton:
