"Souper" Potato Bread - cooking recipe

Ingredients

9 c. plain flour
2 pkg. dry yeast
1/3 c. sugar
1 Tbsp. salt
1 (10 3/4 oz.) can cream of potato soup
2 c. milk
1/4 c. shortening
1 large egg white
sesame seed
1 c. water

Preparation

Combine
3
cups flour, yeast, sugar and salt; mix well. Puree soup
and\t1
cup\tmilk.
Put in medium saucepan and add remaining
milk,
shortening
and
water.
Heat
until very hot (120\u00b0to 130\u00b0).
Using mixer on low speed, pour hot soup mixture into
flour
mixture.
Beat
at
medium
speed
for
3 minutes, scraping bowl.
With wooden spoon, gradually add enough remaining flour until dough leaves side of bowl.
On floured surface knead dough
5
minutes.\tPlace
in
greased bowl.
Cover with towel, let rise (85\u00b0), until doubled, about 45 minutes.
Grease 3\tloaf pans.
Punch
dough
down.\tTurn
onto
floured board. Divide into
6
equal
pieces.
Roll
each
into
15 inch long strands. Twist 2 strands together.
Tuck ends under.
Place in pan.\tCover; let rise until double; about 30 minutes.
Preheat oven
to
400\u00b0. Beat
egg white with 1 tablespoon water; brush tops of loaves; sprinkle
with
sesame seed.
Bake 10 minutes; reduce oven temperature
to
350\u00b0;
bake
35
minutes longer or until they are golden and sound hollow when tapped. Remove from pans;
cool on wire
racks.
Follow
these directions for all 3 loaves.
Yield: 3 loaves.