2 cups mashed Potatoes
2 Extra Large Eggs
2/3 cup Instant Dry Milk
1 ½ cups Warm Water
2 Tbsps. Honey
3/8 cup (3 oz.) unsalted Butter,
5 ½ cups Bread Flour
½ tsps. Salt
- In electric mixer bowl, combine the Mashed Potatoes and Eggs; using the paddle beater beat at medium speed until the Eggs and Potatoes are thoroughly combined.
- Add the Instant Dry Milk, Warm Water and Honey; beat at medium speed until the mixture is well combined
- Stir in the melted Butter and mix well.
- Add 2 cups of the Flour and run at low speed until the Flour is mixed into the Potato Mixture.
- Add the Salt and then switch to the dough hook; continue adding the Flour, one cup at a time, until you have a soft Dough. Allow the dough to knead for about 5 minutes to develop the gluten.
- Gather the Dough together into a ball; sprinkle lightly with Flour being sure to cover all the surfaces.
- Leave the Dough in the bowl, and cover with plastic wrap.
- Put in a warm place to rise until doubled in bulk; punch the Dough down and cover; let rise a second time until doubled.
- Punch the Dough down and turn out onto a lightly floured pastry board.
- Divide into 3 pieces; roll each piece into a long rope and then braid the 3 pieces together.
- Place on a baking sheet that has been greased and sprinkled with Cornmeal.
- Cover with a clean dish towel and allow to rise until doubled in bulk.
- Bake in a 375 degree oven until a golden brown; the bottom should sound hollow when tapped. Make sure the bottom of the bread is also browned.
- Place on a cooling rack and allow to cool before slicing and serving.
Note: The finished bread will be soft so use care when handling so as not to break it.
Traditional Method: If you do not have an electric mixer, prepare the dough by hand, following the same procedure. Mix the Dough with a wooden spoon and knead it by hand on a floured pastry board. The hand kneading process will take up to 10 minutes.