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DR. EVIL'S FAMOUS POTATO BREAD

2 Medium Cooked Idaho Potatoes - about 8 oz.
4 Cups Unbleached Enriched All Purpose Wheat Flour
1 tsp. Diastatic Malt Powder
1 pkg. Dry Yeast
1 Tbsp. Sugar
2 Tbsp. Shortening (Crisco)
2 tsp. Salt
3/4 Cup Potato Water
1 Cup Hot Tap Water
1 Egg-white, mixed with 1 Tbsp. water
Sesame Seeds

In a Quisinart (or other food processor) combine potatoes and 2 cups flour until thoroughly pulverized and mixed. Remove to large mixing bowl. Add remaining flour, diastatic malt powder and salt and thoroughly mix. Heat shortening to liquefy and let cool to about 100 degrees. Mix tap water, potato water, yeast, sugar and liquefied shortening and add to dry ingredients. Mix and turn out onto floured surface to knead. Use as much flour as necessary to knead until stiff and not sticky. Return to greased bowl and turn so that, after rising, dough will not stick to covering. Cover and let stand at room temperature for about 1 - 1 1/2 hours. Return to floured surface and knead to remove any bubbles. Divide into two equal parts, knead a bit to develop smooth surface and elongated shape. Place each into 8 1/2 inch bread pans, greased and sprinkled with corn meal. Let rise again for an hour. Dr. E likes to smear egg white mixed with a little water or beaten whole egg over the tops of the loaves and sprinkle on lots of sesame seeds. Bake in 375-degree oven for 35 or so minutes until tops are fairly dark brown and the loaves are separated from their pans.

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