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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