Potato Bread for Brick Ovens

This recipe comes from the Broadwater (Breitwasser) family of Lonaconing, Maryland, but actually traces to an 1830 Germantown, Pennsylvania, almanac.6 In the late nineteenth century it was widely circulated among members of the Church of the Brethren in the Mid-Atlantic states and the Midwest. This bread is most like the white breads of rural Alsace and the Pfalz: crusty, chewy, with a delicious nutty flavor.