SOURDOUGH POTATO BREAD
1 package active dry yeast
6 cups flour
1/4 cup sugar
2 tsp. salt
Instant mashed potatoes (enough for 2 servings)
milk
butter
salt
3/4 cup milk
1/4 cup butter, melted and cooled
2 eggs
1 cup sourdough starter, room temperature
1 egg white beaten with 2 Tbsp. water
Preheat oven to 350°F.
In large bowl of electric mixer, combine yeast, 2 cups flour, sugar, and salt. In pan, prepare the mashed potatoes according
to package instructions.
Then to the potatoes add 3/4 cup milk, 1/4 cup butter, eggs, and starter; stir until blended. Add potatoes to dry ingredients
and beat at medium for 2 minutes, scraping sides. Add 1 1/2 cups flour and beat at medium for 2 minutes. With a heavy mixer
or wooden spoon, add enough of remaining flour to make a stiff dough.
Knead dough on floured surface until smooth and elastic (5-20 min.) adding flour to prevent sticking. Place dough in greased
bowl, turning over to grease top. Cover and let rise in warm place until doubled (1 1/2 - 2 hrs.)
Punch dough down. Knead briefly to release air. Divide in half.
Shape each half into a smooth ball and place each on a lightly greased 12x15" baking sheet.
With a sharp floured knife, cut 1/2" deep slashes in the tops of loaves in a tic-tac-toe pattern.
Cover loaves and let rise until almost doubled (45 min.)
Brush loaves with egg white mixture.
Bake in a preheated 350 degree oven for about 35 min. or until loaves are richly browned.
Let cool on wire
