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1
Combine potatoes and 5 cups water in large pot.
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2
Cover and boil until potatoes are very tender, about 40 minutes.
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3
Ladle 1 1/4 cups cooking liquid into small bowl and reserve; cool reserved liquid to lukewarm.
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4
Drain potatoes.
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5
Transfer potatoes to medium bowl and mash potatoes until smooth.
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6
Place mashed potatoes in strainer set over large bowl of electric mixer.
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7
Using rubber spatula, press mashed potatoes through strainer.
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8
Add 3/4 cup sugar, butter, 4 teaspoons salt and 1 1/4 cups reserved cooking liquid to mashed potatoes.
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9
Using dough hook, beat until well blended.
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10
Combine 1/2 cup warm water, yeast and pinch of sugar in small bowl.
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11
Let stand until foamy, about 10 minutes.
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12
Add to potato mixture and beat to blend.
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13
Beat in 4 eggs.
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14
Mix in enough flour, 1 cup at a time, to form soft dough.
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15
Turn out dough onto generously floured surface.
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16
Knead until smooth and elastic, adding more flour as necessary to form soft elastic dough, about 10 minutes.
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17
Lightly oil large bowl.
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18
Add dough, turning to coat.
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19
Cover bowl with plastic wrap, then towel.
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20
Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
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21
Oil 2 large baking sheets.
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22
Sprinkle generously with the cornmeal.
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23
Turn out dough onto floured surface.
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24
Divide dough in half; knead each piece lightly.
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25
If desired, knead raisins into 1 piece of dough.
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26
Divide each dough piece into 3 equal portions.
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27
Roll out each portion between work surface and palms of hand to 15-inch-long rope.
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28
Form into braids, using 3 ropes for each braid.
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29
Tuck ends under and pinch ends together.
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30
Place 1 loaf on each baking sheet.
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31
Cover with towel and let rise in warm draft-free area until almost doubled, about 30 minutes.
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32
Preheat oven to 400F.
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33
Brush loaves with egg glaze.
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34
Sprinkle with sesame seeds or poppy seeds.
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35
Bake 15 minutes.
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36
Reduce oven temperature to 350F.
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37
Continue baking until loaves are deep golden brown and sound hollow when tapped on bottom, about 25 minutes longer.
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38
Transfer to racks and cool completely.
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39
(Can be made ahead.
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40
Wrap tightly in foil and freeze up to 2 weeks.)
