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George Lang's Potato Bread w/ Caraway seeds

Source of Recipe

Beard on Bread


List of Ingredients

3 medium potatoes, or enough for 1 cup mashed potatoes
1 package active dry yeast
2 1/2 warm water (100 to 115 degrees F approximately)
2 pounds unbleached all-purpose flour (approximately 8 cups)
1 1/2 tablespoons salt
1/2 tablespoon caraway seeds, optional
Cornmeal (optional)


Recipe

Scrub the potatoes and boil them in their skins until tender Drain them, then peel and mash or put through a potato ricer while they are still warm. Allow the potatoes to cool. Dissolve the yeast in 1/2 cup of the warm water, mix well with 3 tablespoons of the flour in a large bowl, and let this "starter" rise for 30 minutes. Add the remaining 2 cups of warm water, the salt, and the caraway seeds (if using), then add the remainder of the flour and the mashed potatoes and mix well. Turn out on a floured board and knead until the dough is elastic and supple and has great life in it, about 12 to 15 minutes. Shape into a ball. Oil a bowl, put the dough in it, and turn the dough to coat with oil. Place in a warm, draft-free spot for 1 to 2 hours to rise until doubled in bulk. Remove the dough, punch down, and knead for 4 to 5 minutes. Shape into a large round loaf, place in a buttered 12-inch ovenproof skillet (I used a well greased 3 quart pyrex) with rounded sides, and let rise for about 30 to 35 minutes. Brush the loaf with water, and then make deep incision in the form of a cross in the center. Bake it in a preheated 400 degree oven for 1 hour or until it is nicely browned and sounds hollow when tapped with the knuckles. (The baking time can vary, taking even as long as 1 1/4 hours).

Notes
1. If you find the dough is not too soft, you might try letting it rise in a free-form shape on a cookie sheet sprinkled with cornmeal. The slice it directly onto hot tiles to bake.
2. You may want more salt in the bread the second time you make it; 1 find that 2 tablespoons is not too much.