INGREDIENTS

INSTRUCTIONS

SPONGE In a large bowl sprinkle the yeast over the warm water; stir to
dissolve. Add the flour and mix until smooth. Cover and set aside
until it puffs up (about 20-25 min.)  DOUGH Stir down the sponge. Scrub
the potatoes, then grind or grate  them with the skins on. Add the
ground potatoes and onion to the  sponge and stir until blended. Add
the stale roll, flour, salt,  baking powder, and ground pepper; mix
until incorporated. Add the oil  and egg and mix well. Drop the mixture
out into 3 well greased 8 or 9  inch loaf pans. Each loaf should wiegh
about 15 oz. Leave room for  expansion-the Potatonik will rise in the
oven.  BAKING Bake with steam in a preheated 360F oven until the crust
is  brown and feels firm when gently pressed in the center with your
fingertips (about 1 hr.) Let cool on a wire rack covered with a cloth
for 5 min. to allow the loaves to steam. Invert and and tapout onto
the rack. Serve warm. Potatonik can be refrigerated for several days
or frozen for 1-2 weeks. Reheat at 325F until warm, or develops a  hard
crust if desired.  From "Secrets of a Jewish Baker" by George
Greenstein Posted to  JEWISH-FOOD digest V96 #70  Date: Sun, 3 Nov 1996
19:45:39 +0000  From: mjoseph@en.com

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 542
Calories From Fat: 412
Total Fat: 46.4g
Cholesterol: 150.7mg
Sodium: 1236.3mg
Potassium: 612.1mg
Carbohydrates: 24.7g
Fiber: 3.5g
Sugar: 1g
Protein: 7.9g