Potato and Caraway Bread

• 5 oz (150 g) potatoes, baked and sieved
• 1 teaspoon dried yeast

Stir the yeast in the warm water and leave for 10 minutes.

Add the salt to the buttermilk and stir until dissolved. Blend in the hot sieved potato with a fork until it resembles coarse meal.

Sift the flour and sprinkle over the caraway seeds, then add the potato and buttermilk mixture and the yeast. Knead well. This can be done in a food processor.

Leave the dough to ris