“The original recipe was my grandma’s and since my days at Kansas Wheat Commission as Nutritionist, I’ve adapted this family bread recipe. Our family still loves it for holiday meals.” Sharon Davis

INGREDIENTS

1 medium red potato, peeled and chopped* about the size of your fist

2 ½ cups water

1 ½ cups corn flakes (not crushed)

4 – 5 cups bread flour (may use part whole wheat flour), divided

2 (1/4-ounce) packages active dry yeast

2/3 cup granulated sugar

1 tablespoon shortening or lard

1½ teaspoons salt

1 cup chopped nuts (black walnuts, walnuts, or pecans)

DIRECTIONS

In medium pan, boil the potato in the water until tender. Mash the potato in the water.
In bowl of a stand mixer fitted with paddle attachment, or a large bowl, add corn flakes and pour the boiling potato water mixture over the cereal. Allow the corn flakes to absorb the water and let cool to 95°F – 105°F.
Mix in 2 cups flour, yeast, sugar and shortening. Mix 3 minutes on medium speed; cover and allow to rest 15 minutes.
Stir in salt and gradually add remining flour, ½ cup at a time, stirring/mixing vigorously. When dough forms a rough ball, turn onto work surface to knead, using small amounts of flour or exchange paddle for dough hook; knead 8 – 10 minutes to form a soft, elastic dough.
Place dough in greased bowl, turning once to coat. Cover; let rise in a draft-free 75°F – 80°F place until doubled in size, about 1 hour. Repeat for a second rising, if time allows, for a lighter bread.
Deflate dough, divide, and flatten halves on work surface into a 9” x 14” rectangle. Press and fold the chopped nuts evenly into the dough.  
Divide dough in half and form two loaves. Place loaves in greased or sprayed 8” x 4½” pans.

Cover lightly with oiled plastic food wrap or slightly damp towel; let rise in a warm 80°F - 90° F place until doubled, about 40 – 60 minutes.
While dough is rising, preheat oven to 350°F. Bake loaves  35 – 40 minutes, depending on size, until golden and internal temperature is 201°F - 203°F at center.
Cool on wire rack in pans for 5 minutes. Remove bread from pans and let cool completely on a wire rack before slicing and serving.

YIELD: 2 (8 x 4-inch) loaves, 12 slices each.

NUTRITION INFORMATION PER SERVING (1 SLICE, 66g):

150 calories, 3.5g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol,160mg sodium, 25g total carbohydrate, 1g dietary fiber, 6g total sugars, 4g protein, 8mcg folate, 1mg vitamin C, 1mg iron.