George Lang's Potato Bread with Caraway Seeds

This recipe is from Beard on Bread by James Beard

makes 1 large free-form loaf

3 medium potatoes, or enough to make 1 cup mashed potatoes
1 package active dry yeast
2 1/2 cups warm water (110º to 115º, approximately)
2 pounds unbleached all purpose flour (approximately 8 cups)
1 1/2 tablespoons salt
1/2 tablespoon caraway seed
Cornmeal (optional)

Scrub the potatoes and boil them in their skins until tender. Drain them, then peel and mash or put them 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, 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 to it, about 12 to 15 minutes. Shape into a ball. Oil a bowl, put the dough into it, and turn the dough to coat it 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 4 to 5 minutes. Shape into a large round loaf, place in a buttered 12-inch oven proof skillet with rounded sides, and let rise for about 30 to 35 minutes. Brush the loaf with water, and then make a deep incision in the form of a cross in the center. Bake it in a pre-heated 400º 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. Then slide it directly onto hot tiles to bake (see page 12).
2. You may want more salt in this bread the second time you make it; I find that 2 tablespoons is not too much.