"Souper" Potato Bread

Directions

1. 1
   Combine
2. 2
   3
3. 3
   cups flour, yeast, sugar and salt; mix well. Puree soup
4. 4
   and 1
5. 5
   cup milk.
6. 6
   Put in medium saucepan and add remaining
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   milk,
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   shortening
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   and
10. 10
    water.
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    Heat
12. 12
    until very hot (120°to 130°).
13. 13
    Using mixer on low speed, pour hot soup mixture into
14. 14
    flour
15. 15
    mixture.
16. 16
    Beat
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    at
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    medium
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    speed
20. 20
    for
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    3 minutes, scraping bowl.
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    With wooden spoon, gradually add enough remaining flour until dough leaves side of bowl.
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    On floured surface knead dough
24. 24
    5
25. 25
    minutes. Place
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    in
27. 27
    greased bowl.
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    Cover with towel, let rise (85°), until doubled, about 45 minutes.
29. 29
    Grease 3 loaf pans.
30. 30
    Punch
31. 31
    dough
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    down. Turn
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    onto
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    floured board. Divide into
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    6
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    equal
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    pieces.
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    Roll
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    each
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    into
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    15 inch long strands. Twist 2 strands together.
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    Tuck ends under.
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    Place in pan. Cover; let rise until double; about 30 minutes.
44. 44
    Preheat oven
45. 45
    to
46. 46
    400°. Beat
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    egg white with 1 tablespoon water; brush tops of loaves; sprinkle
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    with
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    sesame seed.
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    Bake 10 minutes; reduce oven temperature
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    to
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    350°;
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    bake
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    35
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    minutes longer or until they are golden and sound hollow when tapped. Remove from pans;
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    cool on wire
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    racks.
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    Follow
59. 59
    these directions for all 3 loaves.
60. 60
    Yield: 3 loaves.