Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Nut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 potato, peeled
- 2 cups water
- 1 teaspoon salt
- 1/3 cup sweetener
- 1/3 cup oil
- 1 tablespoon salt
- 6 cups warm soy or nut milk
- 3 (.25 ounce) packages active dry yeast
- 1/2 cup warm water
- 1 teaspoon sweetener
- 15 cups whole wheat flour
- =
Directions
Dissolve yeast and 1 teaspoon sweetener in 1/2 cup warm water.
Boil the 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 sweetener, oil, 1 tablespoon salt, and milk in a large bowl.
Make sure the milk mixture is warm, and add the yeast. Stir in 15 cups of whole wheat flour.
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.
Bake at 325 degrees F for 1 hour.