Sourdough Oatmeal Potato Bread
"I created this combination and was very pleased with the results."
photo by Bonnie G #2
- Ready In:
- 4hrs 30mins
- Ingredients:
- 8
- Yields:
-
1 loaf
ingredients
directions
- Place ingredients in bread machine pan in the order that they are listed.
- Select dough cycle and press start.
- Turn dough out on lightly floured surface and shape into desired loaf.
- Place in greased loaf pan and let rise, covered, until 1 to 2 inches above edges of pan.
- Be patient, this can take several hours, depending upon how active your sourdough culture is.
- Uncover and bake at 350 degrees F for about 30 minutes, or until done.
- Immediately turn out of pan and cool on wire rack.
- Brush top crust with butter for a soft crust, if desired.
- NOTE: You can use part whole wheat flour (up to 1 1/2 cups) in place of all white flour.
- I recently made this and used only 1/2 cup of whole wheat flour.
- It made a very nice, light wheat bread.
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Reviews
-
Absolutely wonderful! We love the slight chewy texture from the oatmeal. During this global pandemic we have been baking our own breads. This is a five star winner! -
No way this recipe is a 5 star; it's for sure a 10 star. What a great sandwich bread and making on the ABM dough setting then taking out to shape and allow for a 2nd rise made for a soft crumb, with a hint of sweetness that makes for a wonderful sandwich bread. As always Donna with your bread recipes - it's the BEST.
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Wonderrful loaf. I used the dough cycle on my bread machine & formed the loaf to bake in a pan in the oven. It was half gone before it was even cool enough to cut properly. I may add some chopped toasted hazelnuts or pecans next time I make it. Thanks Donna! -
Thanks so much Donna for a great recipe. Made four mini loaves last week . . . that way I can fit a couple in my little freezer for later use! -
This was very good bread, I doubled the recipe and it worked fine. It was pretty cold in my house the day I made it so it took about 5 hrs. to rise but it was well worth the wait. Thanks for this recipe, Dan
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Tweaks
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Wonderful! I finally got around to trying this out with those potato flakes that I was so hesitant about buying. I did substitute the milk with buttermilk and it yielded an exceptional and HUGE loaf. I used the Red Sea starter and it rose enormously in my large loaf pan in 3 hours. I needed about 8 more minutes on the baking time. I will definitely try CarrolJ's suggestion to bake it in a large stoneware bowl the next time I make it. This was indeed a WONDER loaf with lots of good taste, perfect soft texture, and a unique richness. Thanks, Donna!
RECIPE SUBMITTED BY
Donna M.
Billings, Montana
