Mashed potato added to the dough makes
this bread moist and flavorful.
Braided Potato Bread
1 cup cooked mashed potato
2/3 cup milk
1/4 cup butter or margarine
3 1/2 cups all-purpose flour, divided
use
1/4 cup granulated sugar
1 (.25-ounce) package active dry yeast
1 1/2 teaspoons salt
2 large eggs, at room temperature
1 egg white, lightly beaten
1 teaspoon water
2 teaspoons poppy seeds
Combine potato, milk and butter in a saucepan;
heat until butter melts, stirring occasionally. Cool to 120*
to 130*F (50* to 55*C).
Combine 1 1/2 cups flour, sugar, yeast
and salt in a large mixing bowl; stir well. Gradually add milk
mixture and 2 eggs, beating at medium speed of an electric mixer
2 minutes. Stir in enough remaining flour to make a soft dough.
Turn dough out onto a lightly floured
surface, and knead until smooth and elastic, about 10 minutes.
Place dough in a well-greased bowl, turning
to grease top. Cover and let rise in a warm place (85*F / 30*C),
free from drafts, 1 1/2 hours or until dough is doubled in bulk.
Punch dough down; divide into 3 equal
portions. Shape each portion of dough into a 14-inch rope. Place
ropes on a greased baking sheet (do not stretch); pinch ends
together at one end to seal. Braid ropes; pinch loose ends together
to seal. Cover and let rise in a warm place, free from drafts,
1 hour or until dough is doubled in bulk.
Combine egg white and water; stir well.
Brush egg white mixture over top and sides of loaf. Sprinkle
with poppy seeds.
Bake at 350*F (175*C) for 30 to 35 minutes
or until loaf sounds hollow when tapped. Remove bread from baking
sheet immediately; let cool on a wire rack
