POTATO BREAD

INGREDIENTS:

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,
melted

5 ½ cups Bread Flour

½ tsps. Salt

 

DIRECTIONS:

1. 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.
2. Add the Instant Dry Milk, Warm Water and Honey;  beat at medium speed until the mixture is well combined
3. Stir in the melted Butter and mix well.
4. Add 2 cups of the Flour and run at low speed until the Flour is mixed into the Potato Mixture.
   
5. 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.
6. Gather the Dough together into a ball;  sprinkle lightly with Flour being sure to cover all the surfaces.
7. Leave the Dough in the bowl, and cover with plastic wrap.
8. Put in a warm place to rise until doubled in bulk;  punch the Dough down and cover;  let rise a  second time until doubled.
9. Punch the Dough down and turn out onto a lightly floured pastry board.
10. Divide into 3 pieces;  roll each piece into a long rope and then braid the 3 pieces together.
11. Place on a baking sheet that has been greased and sprinkled with Cornmeal.
12. Cover with a clean dish towel and allow to rise until doubled in bulk.
13. 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.
14. 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.