Mine Mine Mine Bread

1/3 c. corn meal
1 c. plus 2 Tbs. boiling water
3/4 c. mashed potatoes
1 packet yeast
1/3 c. warm water
1 1/2 Tbsp. sugar
1/2 to 3/4 tsp. salt
2 Tbsp. vegetable oil
2 c. unbleached flour or bread flour or all-purpose flour
1 1/2 c. rye flour

Put the corn meal in a small bowl and pour boiling water over it. Stir it until smooth, mix in the caraway seeds, then set it aside and allow to cool.

Meanwhile, prepare the mashed potatoes. You can use potato flakes to make them if you like, or use leftovers from the night before, or boil up some pieces of pared chopped potato, drain them and mash them (I did this last one). If you make the mashed potatoes fresh, be careful to let them cool enough before adding them to the yeast. If you're using leftover mashed potatoes which have been salted, you might want to use the lesser quantity of salt.

Put 1/3 c. of warm water into a large bowl and dissolve the yeast in it. Add the sugar and let it stand for about 5 minutes.
Mix the salt and the vegetable oil into the yeast mixture.
Mix the cooled mashed potatoes and cooled corn meal mush together and then add it to the yeast mixture and mix well with a mixer.
Mix in the rye flour and mix very well. You may want to put the dough hooks on your mixer now.
Mix in the unbleached flour gradually and mix well.
Mix the finished dough for at least 10 minutes with the dough hooks.
Grease a bread pan. Scrape the dough into the bread pan using the dough hooks. Wet the back of a large tablespoon and press and smooth the dough into shape in the bread pan. You will need to keep wetting the back of the spoon so that it doesn't stick to the dough. You can also wet your hands and do this.

Let the dough rise in a warm place until it rises about 1/2 inch over the top of the bread pan (this is what Dan S. said, but maybe his bread pan was bigger than mine - my bread, both times, flowed over the edge).

Bake at 400 F. for 40-45 minutes (this 1 1/2 pound loaf took longer - about 55 minutes). Bread is done when it sounds hollow when tapped.

Bread improves in flavour with age and should stay moist for up to five days.

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