SOURDOUGH POTATO BREAD

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 racks.

Makes 2 large loaves.

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