January 2, 2016

Sourdough Potato Bread

On the Menu Today~
Sourdough Potato Bread

The perfect bread for left-over holiday ham sandwiches....

This recipe uses a standard mixer with dough hook attachment,
but it can also be made completely by hand.

Sourdough Potato Bread

  • 2 servings prepared instant mashed potatoes
  • 3/4 cup warm milk
  • 1/4 cup melted butter
  • 1 cup sourdough starter
  • 2 eggs
  • 2 teaspoons active dry yeast
  • 5 1/2 cups flour, divided
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 2 egg whites, for topping, optional
  • poppy seeds, for topping, optional
Cooking Directions
  1. Prepare mashed potatoes, according to package directions; cool to room temperature. In work bowl of mixer, combine potatoes with milk, butter, starter and eggs. In a separate bowl stir together yeast, 2 cups of flour, sugar and salt; add to starter mixture and beat for 2 minutes at medium speed using dough hook attachment. Add 1 1/2 cups more flour and beat to make a stiff dough. Turn dough out onto a floured surface and knead 8 to 10 minutes; place in a greased bowl, turn to coat, cover loosely and let rise in a warm place until doubled, about 2 hours.
  2. Punch dough down and knead briefly on a floured surface. Divide into 6 pieces and form each into a strip about 1" thick and 16" long. Braid 3 strips and form into a loaf, tucking in ends; repeat with remaining 3 strips.
  3. Loaves may be set to rise on a large greased baking sheet (for country style loaves) or in 2 greased 9" x 5" x 3" loaf pans. Cover loaves loosely and let rise in a warm place for 1 to 1 1/2 hours. Brush tops generously with egg whites and sprinkle with poppy seeds, optional. Bake at 350ยบ F for 35 minutes. Cool on wire rack. Makes 2 loaves.

Recipe lightly adapted from Simply Sourdough~The Alaska Way~by Kathy Doogan
Sourdough, Potato, Bread

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