Sourdough Potato Bread
|Active dry yeast||1 Tablespoon (1 Package)|
|All-purpose flour||6 Cup (96 tbs), unsifted|
|Sugar||1⁄4 Cup (4 tbs)|
|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|
|Sourdough starter||1 Cup (16 tbs) (At Room Temperature)|
|Egg white||1 , beaten with 2 tablespoons water|
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.