Ingredients

  • 3 medium-sized potatoes
  • 1 envelope of dry granular yeast, or 1 cake of compressed fresh yeast
  • 2 pounds bread flour (see Note)
  • tablespoons salt
  • ½ tablespoon caraway seeds

Method

  1. Boil potatoes in their skins. Peel them, and mash through a sieve or potato ricer while warm. You should have 1 cup mashed potatoes. Let cool.
  2. Place yeast in ½ cup warm (not hot) water, and mix well with 3 tablespoons flour in a 4-quart bowl. Let the starter rise for 30 minutes.
  3. Add 2 cups lukewarm water, the salt and the caraway seeds. Add the rest of the flour and the mashed potatoes.
  4. Knead the dough until it separates from hands and sides of the pot. This will take from 10 to 12 minutes.
  5. Let the dough rise until it doubles in bulk. Depending on the temperature, the nature of the flour and the yeast, it will take anywhere from 1 to 2 hours.
  6. Preheat oven to 400°F. Place the dough on a floured board and rework it for a few minutes. Shape it into a loaf, and let it rise for about 30 minutes.
  7. Dip a brush into water and brush it on the center of bread. Then make an incision in the loaf. Bake it in the preheated oven for 45 minutes, or until it is done.

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