Potato Bread

• 2½ cups very warm water (105-115°)
• 8 cups all purpose flour
• 1 cup mashed potatoes
• 1 pkg. active dry yeast
• 1½ Tbsp. salt
• 1½ tsp. caraway seeds (opt)

Combine water and yeast in a large mixing bowl; let stand 1 minute. Stir in 2 cups of the flour; let stand 30 minutes. Mix in salt, potatoes, caraway seeds and as much of the remaining flour as necessary to make a soft dough. Turn dough onto a floured surface (use some of the remaining flour). Knead for 8-10 minutes, until smooth and elastic, adding only as much of the remaining flour as necessary to prevent dough from sticking. Place dough in a greased bowl; turn once to bring greased side up. Cover; let rise in a warm place until double in bulk, about 1½ to 2 hours. Butter a 12″ ovenproof skillet or cake pan. Punch down dough, turn out onto a floured surface; shape into a round loaf; place in buttered pan. Cover; let rise in a warm place until amost double in size, about 30-40 minutes. Put in an unheated oven and turn on oven to 400° F. Bake 50-60 minutes, or until done. Cool loaf on a wire rack. Makes 1 large loaf.