MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: "Souper" Potato Bread
 Categories: Breads
      Yield: 2 Loaves
 
      9 c  Bread flour; unsifted
      2 tb Active dry yeast
    1/2 c  Sugar
      1 tb Salt
      1 cn (10-3/4 oz) condensed cream
           -of potato soup
      2 c  Milk
    1/4 c  Shortening
      1 lg Egg white
           Sesame seeds
 
  Combine 3 c flour, yeast, sugar, and salt. Mix well. In the
  blender/food processor, puree soup and one cup milk. Transfer to
  medium saucepan. Add remaining milk, one cup water, and shortening.
  Heat the soup mixture until very hot (125 to 135 F). With mixer at
  low speed, pour hot soup mixture into flour mixture. Beat at medium
  speed 3 minutes. With wooden spoon, gradually add enough remaining
  flour until dough leaves side of bowl.
  
  Knead dough until smooth and elastic--about 5 minutes. Let rise in
  greased bowl. Cover with towel, and put in warm place (85 F), free
  from drafts, until double in size (45 minutes).
  
  Grease two 9x5" loaf pans. Punch down dough. Turn out onto floured
  board. Form loaves.
  
  [Illustration showing dough rolled into two strands, and the strands
  twisted around each other, kind of like a braid.]
  
  Cover. Let rise until doubled in size (abot 35 minutes).
  
  Preheat oven to 400 F. Beat egg white with 1 tb water. Brush tops of
  leaves. Sprinkle with sesame seeds. Bake 10 minutes. Reduce oven
  temperature to 350 F. Bake 35 minutes more. Cool on wire racks.
  
  Recipe by Wendy C.
 
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