Receta Sourdough Potato Bread
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 t yeast
- 5 1/2 cups flour, divided
- 1/4 cup sugar
- 2 t salt
- 2 egg whites (for topping, optional)
- poppy seeds (for topping, optional)
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 8-10 minutes; place in a greased bowl, turn to coat, cover loosely and let rise in a warm place until doubled, about 2 hours.
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.
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 350º 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