17 oz Red-skinned potatoes; (about
-3 medium),
; peeled
5 c Water
3/4 c Sugar
6 tb Butter; room temperature
; (3/4 stick)
4 ts Coarse salt
1/2 c Warm water; (105F to 115F)
3 Envelopes dry yeast
1 Pinches sugar
4 lg Eggs
8 c Unbleached all purpose
-flour; (about)
Cornmeal
3/4 c Golden raisins; (optional)
1 Egg; beaten to blend
; (glaze)
Sesame or poppy seeds
Combine potatoes and 5 cups water in large pot. Cover and boil until
potatoes are very tender, about 40 minutes. Ladle 1 1/4 cups cooking
liquid into small bowl and reserve; cool reserved liquid to lukewarm.
Drain potatoes. Transfer potatoes to medium bowl and mash potatoes
until smooth. Place mashed potatoes in strainer set over large bowl
of electric mixer. Using rubber spatula, press mashed potatoes
through strainer. Add 3/4 cup sugar, butter, 4 teaspoons salt and 1
1/4 cups reserved cooking liquid to mashed potatoes. Using dough
hook, beat until well blended.
Combine 1/2 cup warm water, yeast and pinch of sugar in small bowl.
Let stand until foamy, about 10 minutes. Add to potato mixture and
beat to blend. Beat in 4 eggs. Mix in enough flour, 1 cup at a time,
to form soft dough. Turn out dough onto generously floured surface.
Knead until smooth and elastic, adding more flour as necessary to
form soft elastic dough, about 10 minutes. Lightly oil large bowl.
Add dough, turning to coat. Cover bowl with plastic wrap, then towel.
Let dough rise in warm draft-free area until doubled in volume, about
1 hour.
Oil 2 large baking sheets. Sprinkle generously with the cornmeal.
Turn out dough onto floured surface. Divide dough in half; knead each
piece lightly. If desired, knead raisins into 1 piece of dough.
Divide each dough piece into 3 equal portions. Roll out each portion
between work surface and palms of hand to 15-inch-long rope. Form
into braids, using 3 ropes for each braid. Tuck ends under and pinch
ends together. Place 1 loaf on each baking sheet. Cover with towel
and let rise in warm draft-free area until almost doubled, about 30
minutes.
Preheat oven to 400F. Brush loaves with egg glaze. Sprinkle with
sesame seeds or poppy seeds. Bake 15 minutes. Reduce oven temperature
to 350F. Continue baking until loaves are deep golden brown and sound
hollow when tapped on bottom, about 25 minutes longer. Transfer to
racks and cool completely. (Can be made ahead. Wrap tightly in foil
and freeze up to 2 weeks.)
Makes 2 loaves.
Yields
1 servings