Potato Bread Shaker Style
|Water||2 Cup (32 tbs)|
|Boiling potatoes||2 Medium, peeled and quartered|
|Active dry yeast||1⁄4 Ounce (1 package)|
|Sugar||1⁄2 Cup (8 tbs) (plus 1 teaspoon)|
|Unsifted flour||6 1⁄2 Cup (104 tbs)|
|Butter||8 Tablespoon, cut into 1/2-inch bits and softened (plus 3 tablespoons butter, softened)|
|Egg||1 , lightly beaten with 1 tablespoon milk|
1. Into a small bowl pour the lukewarm water and add the yeast and 1 teaspoon of the sugar, rest for 2 or 3 minutes and then mix well.
2. Set in a warm, draft-free place such as an unlighted oven for about 10 minutes, until the yeast bubbles up and the mixture almost doubles in volume.
3. In a small skillet melt the tablespoon of butter bits over moderate heat, wait for the foam to subside, then cook adding the onions and, stirring frequently for 2 or 3 minutes, until they are soft but not brown and set aside.
4. Into a deep mixing bowl sift together combining 2 cups of the flour, the remaining 2 tablespoons of sugar, the baking soda and salt.
5. Make a well in the center and scrape in the entire contents of the skillet and add the yeast mixture, the cottage cheese, egg and dill seed.
6. With a large wooden spoon gradually incorporate the dry ingredients into the liquid ones and continue to stir until the dough is smooth and can be gathered into a medium-soft ball.
7. On a lightly floured surface place the ball and knead, pushing the dough down with the heels of your hands, pressing it forward and folding it back on itself.
8. Knead sprinkling flour over the ball by the tablespoonful, adding up to 1/2 cup more flour if necessary to make a firm dough for about 10 minutes longer, until the dough is smooth, shiny and elastic.
9. Over the inside of a large bowl spread 1 tablespoon of the softened butter evenly with a pastry brush.
10. Set the ball of dough in the bowl and turn it about to butter the entire surface.
11. With a kitchen towel drape the bowl loosely and set it aside in the draft-free place for about 1 hour, or until it has doubled in volume.
12. Take a 9-by-5-by-3-inch loaf pan and brush 1 tablespoon of the remaining softened butter over the bottom and sides.
13. With a blow of your fist punch the dough down, place it on a lightly floured surface and shape it into a loaf about 8 inches long and 4 inches wide.
14. Place the dough in the buttered pan and set it in the draft-free place to rise again for about 45 minutes.
15. Preheat the oven to 375°.
16. If raised in the oven, gently transfer the loaf to another warm place to rest while the oven heats.
17. Brush the top of the bread with the egg-and-milk mixture, then bake in the middle of the oven for 30 to 35 minutes until the loaf is golden brown.
18. To test for doneness, turn the loaf out on a flat surface and rap the bottom sharply with your knuckles and check if the loaf sounds hollow or else put it back in the pan and bake for 5 to 10 minutes longer.
19. Place the bread on a wire rack and brush the top with the remaining tablespoon of softened butter.
20. Sprinkle lightly with coarse salt, let the bread cool and serve.