Potato Bread with Dill and Caraway

• 4 large Idaho potatoes (2 pounds)
• 2 envelopes active dry yeast
• 2 cups plus 1 tablespoon lukewarm water
• About 8 cups unbleached bread flour
• 1/2 cup nonfat dry milk powder
• 3 tablespoons sugar
• 3 tablespoons finely chopped dill
• 2 tablespoons salt
• 1/4 cup caraway seeds
• 4 large eggs, 3 lightly beaten

1. Preheat the oven to 400.
2. Prick the potatoes all over and bake for about 45 minutes, or until tender.
3. Let cool completely, then peel the potatoes and pass them through a ricer or finely mash them.
4. Measure out 3 1/2 cups of potatoes.
5. In a very large bowl, stir the yeast into 2 cups of the lukewarm water and let stand for about 5 minutes, or until the yeast is foamy.
6. In another large bowl, combine 6 1/2 cups of the flour, the dry milk powder, sugar, dill and salt with half of the caraway seeds.
7. Using your hands, work the 3 1/2 cups of riced potatoes into the flour mixture.
8. Add the potato mixture and the beaten eggs to the dissolved yeast and mix vigorously until a soft, lumpy dough forms.
9. Scrape the dough out onto a lightly floured work surface and knead in up to 1 1/2 cups more flour to make a smooth, satiny dough that is just slightly sticky.
10. Put the dough in a large, lightly buttered bowl, cover with plastic wrap and set aside in a warm place until doubled in volume, about 45 minutes.
11. Butter 2 large baking sheets.
12. Punch down the dough and knead it briefly.
13. Cut the dough into 24 even pieces and shape each piece into a ball.
14. On 1 baking sheet, arrange half of the dough balls in 2 rows of 6, with the pieces lightly touching each other.
15. Repeat with the remaining dough balls on the second sheet.
16. In a small bowl, beat the remaining egg with the remaining 1 tablespoon of water.
17. Brush the tops of the loaves all over with the egg wash, then sprinkle on the remaining caraway seeds.
18. Let the loaves stand in a warm place until doubled in volume, about 40 minutes.
19. Preheat the oven to 375.
20. Bake the loaves for about 30 minutes, covering them with foil after the first 5 minutes to prevent the tops from burning; rotate the pans halfway through baking.
21. When the tops of the loaves are lightly golden, remove the foil and bake for about 8 minutes longer, or until the loaves are evenly browned.
22. Transfer the loaves to racks to cool.
23. Serve warm or at room temperature.

potatoes, active dry yeast, water, flour, nonfat dry milk powder, sugar, dill, salt, caraway seeds, eggs

Taken from www.foodandwine.com/recipes/potato-bread-with-dill-and-caraway (may not work)