Milwaukee Rye Bread 1 1/2 packages active dry yeast 2 cups hot potato water 1 tablespoon salt 4 cups rye flour 2 cups wheat flour 1 cup riced potatoes, solidly packed 1 teaspoon caraway seed
Dissolve yeast in 1/4 cup of the warm liquid. Add remaining liquid. Stir in remaining ingredients. Knead until smooth and elastic. Let rise in warm place until doubled. Form into loaves. Place in loaf pans. Let rise.
When doubled in bulk, brush top with water; bake at 375 degrees F for 1 hour or longer.
