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Sourdough Potato Bread

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Ingredients
  Active dry yeast 1 Tablespoon (1 Package)
  All-purpose flour 6 Cup (96 tbs), unsifted
  Sugar 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Instant mashed potatoes 2 Cup (32 tbs) (Amount For 2 Servings, Plus Milk, Butter, And Salt As Specified On Box)
  Milk 1⁄4 Cup (4 tbs) (As Required)
  Butter 1 Tablespoon (As Required)
  Salt To Taste (As Required)
  Milk 3⁄4 Cup (12 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs), melted and cooled
  Eggs 2
  Sourdough starter 1 Cup (16 tbs) (At Room Temperature)
  Egg white 1 , beaten with 2 tablespoons water
  Water 2 Tablespoon
Directions

In large bowl of an electric mixer, combine yeast, 2 cups of the flour, sugar, and salt.
In a pan, prepare instant mashed potatoes according to package directions.
Then stir in milk, butter, eggs, and starter; stir until blended.
Add potato mixture to dry ingredients and beat with mixer at medium speed for 2 minutes, scraping bowl occasionally.
Add 1 1/2 cups of the remaining flour and beat at medium speed for 2 minutes longer.
With a heavy spoon, stir in enough of the remaining flour (about 1 1/2 cups) to form a stiff dough.
Turn dough out onto a floured board; knead until smooth (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (1 1/2 to 2 hours).
Punch dough down; knead briefly on a lightly floured board to release air, and divide in half.
For round loaves, shape each half into a smooth ball.
For braided loaves, divide each half into thirds.
Roll each piece to form a rope about 18 inches long.
Place 3 ropes on a lightly greased baking sheet; pinch tops together and loosely braid.
Pinch ends together and tuck underneath.
Repeat for second loaf.
Cover loaves and let rise in a warm place until almost doubled (about 45 minutes).
With a razor blade or sharp floured knife, cut 1/2-inch-deep slashes in tops of round loaves in a crisscross pattern.
Brush loaves evenly with egg white mixture.
Sprinkle braided loaves with poppy seeds, if desired.
Bake in a 350° oven for about 35 minutes or until loaves are richly browned and sound hollow when tapped.
Cool on racks.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Ingredient: 
Vegetable

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