|Butter||1⁄2 Cup (8 tbs)|
|Cooked potato||1 1⁄2 Cup (24 tbs), put through a sieve|
|Milk||1 Cup (16 tbs), scalded|
|Active dry yeast/2 cakes compressed yeast||1⁄2 Ounce (2 Packages)|
|Water||1⁄3 Cup (5.33 tbs)|
|Sifted all purpose flour||5 1⁄2 Cup (88 tbs)|
|Sesame seeds||1 Tablespoon|
Add butter to hot potatoes and stir until melted.
Add sugar, salt, and milk.
Sprinkle or crumble yeast into water.
Use very warm water (105°F.to 115°F.) for dry yeast; use lukewarm (80°F.to 90° F.) for compressed.
Let stand a few minutes; then stir until dissolved.
Add to milk mixture.
Stir in 3 cups of flour and beat until smooth.
Gradually stir in remaining flour, or enough to make a firm dough.
Knead for 10 minutes.
Put in a greased bowl, cover, and let rise until double in bulk.
Punch down and let rise again.
Punch down and shape dough into a large braid, or into 2 smaller braids.
Put on greased cookie sheet or into 2 greased loaf pans (9x5x3 inches).
Cover and let rise.
Brush with egg white which has been slightly beaten with 1 tablespoon of water.
Sprinkle heavily with sesame seeds.
Bake in a preheated hot oven (400°F.) for 10 minutes.
Lower heat to moderate (350°F.) and bake for 30 to 35 minutes longer.
Makes 1 large braid or 2 smaller braids.