Homemade Breads and Buns
Sourdough Potato Bread
From: Sarah Henderson
Makes 2 large loaves.
- 1 package active dry yeast
- 5 1/2 - 6 cups flour
- 1/4 cup sugar
- 2 tsp. salt
- Instant mashed potatoes (amount for 2 servings) plus milk, butter and salt as specified on package:
- 3/4 cup milk
- 1/4 cup butter or margarine, melted and cooled
- 2 eggs
- 1 cup Sourdough Starter, at room temperature
- 1 egg white beaten with 2 Tbsp. water
In large bowl of electric mixer, combine yeast, 2 cups flour, sugar, and salt. In pan prepare mashed potatoes according to instructions on package. Then add to the potatoes 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, scrapping sides. Add 1 1/2 cups flour and beat at medium for 2 minutes. With heavy mixer or wooden spoon, add enough of remaining flour to make a stiff dough.
Knead dough on floured surface until smooth (5-20 min.) adding flour to prevent sticking. Place dough in greased bowl -- turn 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 preheated 350°F oven for about 35 min. or until loaves are richly browned. Let cool on racks.