MILWAUKEE RYE BREAD

• 1 1/2 cakes yeast or 1 1/2 packages dry granular yast
• 2 cups hot potato water
• 1 tablespoon salt
• 4 cups rye flour
• 2 cups wheat flour
• 1 cup riced potatos, solidly packed
• 1 tablespoon caraway seed

Dissolve yeast in 1/4 cup of the warm liquid. Add remaining liquid. Stir in rest of ingredients, knead until smooth and elastic. Let rise in warm place until doubled. Form into loaves, place in pans, let rise. When doubled in bulk, brush top with water, bake in a moderately hot oven (375 degrees F) 1 hour or longer. Makes 2 loaves.