Peasant Potato Rounds

1 Pkg. Active dry yeast 1-1/4 cups warm water 1-1/2 cups rye flour ¾ Tsp. Salt ¼ cup molasses 1 cup mashed potatoes 1 tbs. Caraway Seeds 1-3/4 cups all-purpose flour Cornstarch glaze

Sprinkle yeast into ¼ cup warm water. Let stand until dissolved. Add remaining 1cup water, 1-cup rye flour. Salt, molasses, Potatoes and Caraway seed. Beat well. Gradually add 1-cup all-purpose flour and remaining rye flour. Beat until smooth. Beat in enough all-purpose flour to soft dough. Turn out a lightly floured board. Knead in remaining flour. Place in a greased bow. Butter top of dough lightly. Cover with a clean kitchen towel. Let rise in a warm place until doubled in size about 1-½ hours. Punch down, turn out into a floured board and knead a minute or two. Shape into one large round. Place into a greased 9-inch pan or casserole. Cove and let rise in a warm place until doubles in size, about 35-40 minutes. Bake at 375 F 40 to 45 minutes. Brush with cornstarch glaze the last 10 minutes of baking. The loaf should sound hollow when baked.

Cornstarch glaze: Bring ¼ cup water to a boil. Blend in 1 teaspoon. Blend in one-teaspoon cornstarch that has been dissolved in cold water. Boil, stirring constantly until thickened