1 1/2 cups water
2 packages active dry yeast
3 1/2 cups flour
3 tbsp sugar
2 tbsp shortening (melted and warm)
1 tbsp salt
1 tbsp flour (to dust top of loaf)
10" Dutch oven
Boil the diced potato in the water for 12 minutes or until tender. Do not drain. cool the potato and water to warm and set aside 1/2 cup of the liquid. Mash the potato thoroughly in the remaining water.
In a large mixing bowl, bloom the yeast with the 1/2 cup potato water and the sugar. Add the potato mixture, shortening and salt. Mix thoroughly, then add 2 cups of flour and mix thoroughly. Add the remaining 1 1/2 cups flour and mix thoroughly.
Turn the dough out onto a lightly floured surface. Knead the dough until it is moderately stiff, smooth and elastic. Place the dough in a lightly greased bowl, cover with a towel and let it sit in a warm place for one hour. The dough should roughly double in size.
Turn the dough out and punch it down. Form it into a ball and put it the greased Dutch oven. Cover the oven and let it sit in a warm place for 35 minutes.
Dampen the top of the dough and sprinkle some flour on top. Bake the dough for 40 to 45 minutes at 375° F. Use 16 briquettes on top and 8 on the bottom. Remove from the oven and cool on a rack.
