Braided Potato Bread Recipe

Mashed potatoes make delicious bread. This yeast bread is braided and topped with poppy or sesame seeds. You can vary the flavor by adding chopped herbs or chives to the mashed potatoes.

Prep Time: 30 minutes

Cook Time: 35 minutes

Ingredients:

• 1 cup plain cooked mashed potatoes
• 2/3 cup milk
• 1/4 cup (1/2 stick or 4 Tablespoons) butter
• 3-1/2 cups all-purpose flour, divided use
• 1/4 cup white sugar
• 1 (.25-ounce) package active dry yeast
• 1-1/2 teaspoons salt
• 2 large eggs, at room temperature
• 1 egg white, lightly beaten with 1 teaspoon water (egg wash)
• 2 teaspoons poppy seeds or sesame seeds

Preparation:

Bring milk and butter to the boil in a small saucepan. Mix in mashed potatoes and heat just until warm. Let cool to 120 F. Set aside.

Whisk together 1-1/2 cups of the flour, sugar, yeast, and salt in a large bowl. On medium speed, beat in potatoes and eggs, mixing for 2 minutes. With a wooden spoon, stir in enough of the remaining flour to make a soft dough that is easy to handle, not sticky.

Knead until smooth and elastic on a floured surface, about 10 minutes.

Place dough in a heavily-greased large bowl, turning to coat all of the outside. Cover and let rise in a warm place for 1-1/2 hours, until doubled in size.

Punch dough down and divide into 3 portions. Roll each portion into a rope 14 inches long. Place ropes on a greased baking sheet, taking care not to stretch them as you move them. Press ropes together at one end. Braid the ropes into a loaf and press to seal the end.

Cover braided loaf with a tea towel and let rise in a warm place, free of drafts, until doubled.

Preheat oven to 350 F.

Brush loaf with egg wash. Sprinkle with poppy seeds or sesame seeds. Bake for 30 to 35 minutes until loaf sounds hollow when tapped. Cool on a wire rack. Use a serrated bread knife to slice the bread for serving.

Yield: 1 loaf