Potato Bread

Ingredients:
4 medium size patatoes (peeled and cut into smll cubes)
4 cups water
1 tbsp+1tsp salt
2 tsp active dry yeast
6.5-8.5 cups flour
1 tbsp butter (soft)
1 cup wheat

Semolina for dusting

Topping;
Butter (melted)

1. Put the water and patatoes into a sauce pan. Add 1 tsp salt and boil untill the patatoes become tender.

2. Drain the patatoes, but store the water for future. Mash the patatoes.

3. Add 3 cups patato water onto the mashed patatoes, and mix them. (If there is not enough water you can add some tab water)

4. Let the mixture cool down a little. While it is not hot, but still warm, add yeast and wait 5 minutes.

5. Add 2 cups flour and mix about 1 minutes.

6. Add remaining salt, butter and wheat and stir throughly.

7. Add 2.5-3 cups more flour and knead.

8. Remowe the dough from bowl onto a genereously floured surface. Keep kneading. Add more flour if necessary.

9. Final dough will be a little sticky and really soft.

10. Put the dough in a large pan (bigger than the double of the dough size), and cover it with damp cloth.

11. Keep the dough at room temperature for 2 hours (or at refrigirator for 8-12 hours). The dough will double it's original size.

12. Put the dough to a generously floured surface and knead two more minutes. The dough will be moist and a little sticky.

13. Slice the dough into 14-16 slices and make balls. Cover the pieces with a damp cloth and keep them at room temperature for 35 minutes.

14. Heat the baking stone or sheet to 450F-250C in the oven and spread semolina. Put the doughs on semolina covered baking sheet with 1 inch distance in between.

15. Put the baking dish to the preheated oven.

16. 5 minutes later brush the tops with melted butter.

17. Bake the breads untill the tops become golden brown, and the breads sound hollow when you hit the bottom. (This take about half an hour)

18. Transfer the breads onto a rack for cooling down.