Sour Cream & Chive Potato Bread. I made one large braided loaf to take to a Friends of the Umpqua Hiking Club potluck last night and baked one round loaf to keep at home. I shaped the remaining dough into four hearth loaves and refrigerated them overnight. The last two are in the oven now and the house smells sooooooo good.
For the braid, I started with 2 lbs. 4 oz. of dough and divided that into six equal pieces of 6 ounces each. Then I rolled them long and thin, let them rest 10 minutes to relax, rolled them a bit more and then made a six-strand braid and placed it on a parchment-lined sheet pan. I brushed the finished braid with an egg wash, covered it with plastic wrap, and refrigerated it several hours so I could bake it later in the afternoon, just a few hours before the meeting.