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Jewish Potatonik

1 cup warm water (110-115? F.)
1 1/2 T. active dry yeast
1 1/2 cups bread flour

3/4 pound red potatoes, skin on, cleaned well
1 1/2 cups chopped white or yellow onions
1 small stale roll or 2 slices old bread
1/2 cup bread or all-purpose unbleached flour
1 1/2 tsp. salt
scant 1/2 tsp. baking powder
1/3 tsp. or more freshly ground black pepper
1/2 cup canola oil
2 large eggs

In a medium bowl, dissolve yeast in warm water, and mix in flour
for sponge. Let sit (covered) for 20 minutes.

Process the potatoes, onion, and stale roll into a coarse chop in
food processor. Stir the sponge into this mixture with quick pulses.
Add flour, salt, baking powder, pepper, and pulse until mixed. Add
oil and egg and mix well. Pour into well greased loaf pans (3) or
casseroles (3), and bake at 350F until the crust is brown and feels
firm when gently pressed in the center (about 1 hour). Let cool,
covered with a cloth on a wire rack for 5 minutes. Serve warm. you
can freeze or refrigerate and then reheat at 325F until crusty and
warm (35 minutes).

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