large COLORADO russet variety potato, peeled and cut up
5-1/2
to 6 cups bread flour or all-purpose flour, divided
2
packages active dry yeast
1
teaspoon salt
1
egg white, lightly beaten
1
tablespoon water
1
teaspoon coarse-grained (kosher) salt
1
teaspoon coarsely ground black pepper
Cornmeal
In saucepan combine potato and 1 cup water. Bring to a boil; reduce heat. Cover and simmer about 15 minutes or until potato is very tender. Mash potato in liquid. Add additional water to make 2 cups. Cool liquid mixture to 120° to 130°F.
In large mixing bowl combine 1-1/2 cups flour, yeast, 1 teaspoon salt and warm potato mixture. Beat on low speed to mix well; then beat on high speed 3 minutes, scraping sides of bowl. Stir in as much of remaining flour as possible with spoon. Turn out onto floured surface and knead 8 to 10 minutes or until smooth and elastic. Place in greased bowl; let rise in warm place until doubled, about 1 hour.
Combine egg white and 1 tablespoon water; set aside. Punch down dough. Turn out onto floured surface; cut into 4 pieces and let rest 5 minutes. Roll each piece into 12- to 14-inch rope. Brush ropes lightly with egg white mixture; sprinkle lightly with coarse salt and pepper. For each loaf, twist 2 ropes together to form 1 loaf. Place loaves on greased and cornmeal-coated baking sheets. Let rise in warm place until nearly doubled, about 35 to 40 minutes. Bake in 375°F oven 35 to 40 minutes. Brush loaves with remaining egg white about half way through baking time. Cool on wire rack.
French Twist Potato Bread
