Potato Bread

Ingredients
1/2 cup butter
1 1/2 cups cooked potato, put through a sieve
2 tablespoons sugar
2 teaspoons salt
1 cup milk, scalded
2 packages active dry yeast or 2 cakes compressed yeast
1/3 cup potato water*
5 1/2 cups sifted all-purpose or bread flour
1 egg white
Seasame seeds

Directions
Add butter to hot potatoes and stir until melted. Add sugar, salt, and milk. Sprinkle or crumble yeast into water. *Use very warm water (105F to 115F) for dry yeast; use lukewarm (80F to 90F) for compressed. Let stand a few minutes; then stir until dissolved. Add to milk misture. Stir in 3 cups of flour and beat until smooth. Gradually stir in remaining flour, or enough to make a firm dough. Knead for 10 minutes.

Put in a greased bowl, cover, and let rise until double in bulk. Punch down and let rise again. Punch down and shape dough into 2 loaves.

Cover and let rise. Brush with egg white which have been slightly beaten with 1 tablespoon of water. Sprinkle heavily with sesame seeds. Bake in a cold oven 400F for 45 to 50 minutes.

Makes 2 loaves

Purchase your Romertopf Clay Cookware: BigBargainMatrix.com

Oat Meal Bread

Ingredients
1 cup quick-cooking rolled oats (not instant)
2 cups milk, scalded
1 package active dry yeast
1/2 cup water*
1/2 cup molasses
2 teaspoons salt
1/4 teaspoon ground ginger
4 1/2 cups all purpose or bread flour

Directions
Put oats in large bowl and cover with milk. Stir and let stand until lukewarm. Sprinkle or crumble yeast into water. *Use very warm water (105F to 115F) for dry yeast; use lukewarm (80F to 90F) for compressed. Let stand a few minutes; then stir until dissolved.

Add yeast mixture, molasses, salt and ginger to oat mixture. Stir in 4 1/2 cups unsifted flour. Cover and let rise in warm place until double in bulk, about 1 hour.

Knead on well-floured board and put into 2 loaf pans. Let rise until doubled, about 1 hour.

Bake in code oven 400F for about 45 to 50 minutes.

Makes 2 loves.

Purchase your Romertopf Clay Cookware: BigBargainMatrix.com

Oat Meal Bread, originally uploaded by Chef Madd Maxx.