POTATO AND CARAWAY SEED BREAD

Preheat your oven to 200deg C.

Grease 2 large oven trays ..set aside

Place 700gm of peeled and chopped potatoes in a saucepan with cold water and bring to the boil over a med to high heat , reduce heat and simmer till cooked through ( about 20 minutes ).
Drain and place in a processor till you get a smooth puree . You need 500gm of pureed potato.
Transfer to a large bowl and rub in 1 kg of 000 flour  with your hands until well combined
Stir in 2 tsp of dried yeast and 1 tbs of salt and 2 and 1/2 cups of warm water .
Turn the dough onto a lightly floured board and knead for 2 minutes .
Rest for 10 minutes . repeat this process 3 more times ..the resting time is crucial to the success of the bread .
The dough will be very sticky so make sure you have a bowl of water close by to wet your hands .
Place your dough in a warm place to prove for 20 minutes or until it has doubled in size .
Using your fist gently knock back the dough .
Halve the dough and shape in to circular loaves .
Place each loaf on the prepared trays .
Set aside in a warm place for 30 minutes .
Brush loaf tops with water and sprinkle with salt and caraway seeds
Slash dough tops with a sharp knife and bake for 35 minutes or until the loaves are golden brown and sound hollow when tapped .
Transfer to a wire rack and cool for 30 minutes .