Summerhill Irish Potato Wheat Bread Machine or Oven Mix
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- Makes a large loaf--nearly two pounds--of homemade heritage bread
- SAF yeast packet included!
- Makes perfect bread in all popular 1 1/2 to 2 pound bread machines--or in the oven.
- Made with plenty of potato flour and stone ground whole wheat for a moist, soft bread for sandwiches or dinner
- Guaranteed success! Use a thermometer to check water temperature and we guarantee your breads will work.
Potatoes grow well in a cool climate and in well drained soils. They are particularly well suited to Ireland where ingenious cooks incorporate potatoes into everything from breads to soups. Potatoes add a mild, tangy flavor to bread, almost like sourdough. Potatoes also keep the bread moist and soft.
This Irish bread, from the Summerhill region of Meath, is made with plenty of potato flour and stone ground whole wheat. It is particularly moist and flavorful especially for a whole wheat bread. It has a very smooth texture. This is a great, healthy bread to serve your family.
This is a very versatile everyday bread. The oats make this a little moister and a little chewier than other breads.
- Make bread in your bread machine!
- Make bread in a bread pan or make a free standing loaf.
- Make great sandwiches, grilled sandwiches, and panini sandwiches.
- With the oats in the bread, it makes exceptional French toast. See the apple stuffed French toast here. It's made with an apple filling.
- Make interesting chewy dinner or sandwich rolls. Shown are Kaiser rolls.
- Shown also is a Monte Cristo-type sandwich. This type of sandwich is dipped in an egg wash, like French toast, and then cooked on a griddle. The original is made with ham, cheese, mustard, and jam.
Directions for use in the oven
To bake this mix in your oven, follow the directions on the package.
1. Place the mix in your stand-type mixer along with the yeast (if included) and melted butter or oil (if indicated). Add water. Use 110-degree water instead of 80 degrees.
2. With the dough hook, mix slowly until the dough ball forms. Turn the speed to medium high and mix for five to ten minutes until the gluten forms and the dough becomes stretchy and elastic.
3. Place the dough in a large greased bowl, cover, and let rise until doubled, about one hour, depending on room temperature.
4. Preheat your oven to 350 degrees. Turn the dough onto a lightly greased or floured work area and form your loaf. Place your dough in a 9 x 5-inch pan or other pan and let rise until the size has doubled and bubbles are about to surface.
5. When the bread has raised, place the loaf on the center rack of the oven. Bake for 35 minutes or until the bread is done. The internal temperature should reach 190 degrees. Remove the loaf from the pan and let it cool slightly before slicing.