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Sourdough Potato Bread


1 package active dry yeast
6 cups flour
1/4 cup sugar
2 tsp. salt
Instant mashed potatoes (enough for 2 servings)
3/4 cup milk
1/4 cup butter, melted and cooled
2 eggs
1 cup sourdough starter, room temperature
1 egg white beaten with 2 Tbsp. water


1. Preheat oven to 350F.

2. In large bowl of electric mixer, combine yeast, 2 cups flour, sugar, and salt. In pan, prepare the mashed potatoes according to package instructions.

3. Then to the potatoes add 3/4 cup milk, 1/4 cup butter, eggs, and starter; stir until blended. Add potatoes to dry ingredients and beat at medium for 2 minutes, scraping sides. Add 1 1/2 cups flour and beat at medium for 2 minutes. With a heavy mixer or wooden spoon, add enough of remaining flour to make a stiff dough.

4. Knead dough on floured surface until smooth and elastic (5-20 min.) adding flour to prevent sticking. Place dough in greased bowl, turning over to grease top. Cover and let rise in warm place until doubled (1 1/2 - 2 hrs.)

5. Punch dough down. Knead briefly to release air. Divide in half.

6. Shape each half into a smooth ball and place each on a lightly greased 12x15" baking sheet.

7. With a sharp floured knife, cut 1/2" deep slashes in the tops of loaves in a tic-tac-toe pattern.

8. Cover loaves and let rise until almost doubled (45 min.)

9. Brush loaves with egg white mixture.

10. Bake in a preheated 350 degree oven for about 35 min. or until loaves are richly browned.

11. Let cool on wire racks.

12. Makes 2 large loaves.

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