Sourdough Potato Bread

Adding potato to a bread recipe can make it softer and more moist, which is what you want for a great tasting sandwich bread. This recipe makes excellent sandwich bread, as well as, toast. Make an egg salad sandwich on this bread-so good.

Ingredients

2 ¼ teaspoons instant yeast
6 cups bread flour
1/4 cup sugar
1 large russet (baking) potato, cooked
3/4 cup milk
1/4 cup butter, melted and cooled
2 teaspoons kosher salt
2 large eggs
1 cup sourdough starter, room temperature

Directions

Preheat oven to 350°F.

Remove the skin from the baked potato and mash. Set aside.

In a large bowl of an electric mixer, combine the yeast, bread flour and sugar.

In a large measuring cup or medium mixing bowl, combine the mashed potatoes, melted butter, milk, eggs, sourdough starter and salt. Pour into the flour mixture in the mixer bowl.

Using the paddle attachment, mix the ingredients until a dough forms. Switch to the a dough hook and knead the dough until smooth and elastic (10 minutes).

Place the dough in greased bowl, turning over to grease the top. Cover and let rise in a warm place until doubled ( 2 hours)

Punch dough down. Knead briefly and divide in half.

Shape each half into a smooth ball and then into a loaf. Place the shaped dough in 9 x 5 inch greased loaf pans.

Cover loaves and let rise until almost doubled (1 hour)

Bake in a preheated 350 degree oven for about 35 min. or until loaves are richly browned. Let cool on wire racks.

Makes 2 large loaves.

Posted by Jovina Coughlin in Bread, potatoes, sourdough Tags: how to make tender sandwich bread