Sesame Potato Twist Loaf

Here is another great bread recipe from Mom's extensive recipe collection. Homemade bread was a big part of my childhood memories because Mom made bread frequently. Although I do not specifically remember this recipe, the bread is delicious, especially fresh out of the oven. And this bread is even good leftover when made into sandwiches or toasted.

This recipe requires the use of mashed potatoes. Do not be intimidated by this unusual bread ingredient. You can use instant mashed potatoes or just peel and dice a potato to mash for the recipe. I prefer fresh potatoes to instant potato flakes, so I used one large potato for this recipe. The potato gives the bread a nice flavor, but is not overwhelming. When I made this bread, I let it sit for a long time during the second rise. Although the extra time did not hurt the bread, it rose so much that it lost its "twist" appearance. But it looked and tasted delicious all the same.

Sesame Potato Twist Loaf 

• 1/2 cup butter
• 1 1/2 cup mashed hot cooked potatoes
• 2 Tbsp. sugar
• 2 tsp. salt
• 1 cup scalded milk
• 2 pkg. dry yeast
• 1/3 cup warm water (about 120 degrees)
• 5 1/2 cup flour
• 1 egg white, slightly beaten with 1 Tbsp. water
• Sesame seeds

In a large bowl, add butter to the potatoes; stir until melted. Add sugar, salt and milk; stir until mixture is smooth then cool to lukewarm. Soften yeast in warm water, with a dash of sugar. Add yeast to potato mixture. Stir in 3 cups flour, beating until smooth. Gradually stir in enough flour to make a moderately-firm dough that does not stick to the sides of the bowl. Turn out dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes, working in only as much flour as necessary to prevent dough from becoming sticky. Place dough into a buttered bowl, turning the dough to coat the dough ball with butter. 

Cover and let rise in a warm place until doubled in size. Punch dough down; divide into four parts. Roll each part between palms to form a strand 15 inches long. Spiral wrap 2 strands together to form a twist loaf, tucking ends under. Place dough into a buttered 9X5 loaf pan; repeat with 2 remaining parts. Cover and let rise about 30 minutes. Gently brush each loaf with egg wash and sprinkle with sesame seeds. Bake at 400 for ten minutes, then turn the oven down to 350 and bake for 35 minutes more or until golden brown. Cool on rack. Enjoy!