This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Sesame Potato Twist Loaf

One half cup butter
One and one-half cups sieved hot cooked Idaho potatoes or prepared instant Idaho potatoes
Two tbsps sugar
Two tsps salt
One cup milk, scalded
Two pkgs. active dry yeast
One-third cup warm water
Five and one-half cups sifted all-purpose flour
One egg white slightly beaten with 1 tablespoon water
Sesame seeds

In a large mixing bowl, add butter to potatoes, and stir until melted. Add sugar, salt, and milk, and stir until mixture is smooth and cooled to lukewarm. Soften yeast in water, then stir to dissolve; stir into potato mixture.

Stir in 3 cups of the flour, beating with a spoon until smooth. Gradually stir in enough of the remaining flour to make a moderately firm dough which does not stick to sides of bowl.

Turn out on a lightly floured board and knead until smooth and elastic, about 10 minutes, working in only as much additional flour as necessary to prevent dough from sticking (about 1 cup). Place dough in a buttered bowl, turning to butter all sides. Cover and let rise in a warm place (about 85 degrees) until doubled in bulk, about 50 minutes.

Punch dough down thoroughly, divide into four parts; roll each between buttered palms to form a strand about 15 inches long. Spiral-wrap two strands together to form a twist-loaf, tucking ends under. Lift into a buttered loaf pan (9×5 inches). Repeat with remaining strands.

Cover and let rise in a warm place until almost doubled, about 20 to 30 minutes. Gently brush tops of loaves with egg white mixture. Sprinkle generously with seeds. Bake in a hot oven (400 degrees F.) for 10 minutes.

Reduce oven heat to moderate (350 degrees F.) and bake for 35 minutes more or until golden brown. Turn loaves out of pans onto a wire rack to cool. Makes 2 loaves.