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Amish Sourdough Potato Bread

(continued)…bread and it doesn’t lose its freshness for up to 4 or 5 days. It’s delicious toasted and slathered with jam too.

INGREDIENTS

2 envelopes (50 gr.) (2 tbsp.) dried sourdough starter
2 cups (500 ml)warm low fat milk (I used part soy milk. part yogurt)
1/3 cup (80 gr.) soft butter (half olive oil good)
1/2 cup mashed potato (1 medium potato)
3 tbsp. light brown sugar
1-1/2 tsp. salt
1-1/2 cups (175 gr.) whole wheat flour (I added a handful of rye flour)

3-1/2  cups (400 gr.)  all-purpose flour
optional: 2 tbsp. caraway seeds

PROCEDURE

1. Blend warm milk, soft butter, mashed potatoes, sugar and salt together. Set aside.
2. Whisk together the flours with the dry sour dough starter and beat into the above.
3. Incorporate enough of the remaining flour to form a firm dough.
4. Knead dough in a stand mixer until smooth and elastic or use hands.
5. Place dough into a greased bowl and let rise covered until doubled (1-2 hrs).
6. Punch dough down and place on a floured surface to form a ball. Press ball into a floured basket and turn out onto a greased baking pan. Cover and let rise about 35-40 minutes until doubled.

7. Score the top of the loaf with a design of your choice or make a few slashes with a sharp knife to allow the bread to expand during baking. Bake in a preheated 370deg F
(180deg C) oven for 40-45 minutes or until golden and bottom of loaf sounds hollow when tapped with the knuckles. Remove to a rack to cool.