Potato Bread with Caraway Seed

Scrub potatoes and boil in skins until tender.

Drain them, then peel and mash.

Allow potatoes to cool.

Dissolve yeast in 1/2 cup of warm water, mix well with 3 tablespoons of flour in large bowl and let this starter rise for 30 minutes.

Add the remaining 2 cups of warm water, the salt, caraway seed, then the remainder of flour and mashed potatoes and mix well.

Turn out on a floured board and knead until the dough is elastic (12 to 15 minutes). Shape into ball.

Oil a bowl, put dough in it and coat dough with oil.

Place in warm, draft-free spot for 1 to 2 hours to rise until doubled in bulk.