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2-3/4 lb. Russet potatoes
1 large egg, plus 1 large egg white
1/3 cup Canola oil, plus additional for greasing the baking sheet
3/4 cup fat-free milk
2 Tbsp. minced chives (or green part of a scallion)
1/2 tsp. caraway seeds
3-1/4 cups all-purpose flour, plus additional for dusting and kneading
1-1/2 Tbsp. baking powder
1 tsp. salt
Preheat the oven to 375*F. Lightly oil a large baking sheet with Canola oil dabbed on paper towel.
Bring 1" water to a boil over high heat in vegetable steamer or large sauce pan fitted with portable vegetable steamer. Peel one potato and cut onto eights, steam pieces until tender when pierced with a fork, about 15 minutes. Rice or mash pieces in large bowl, set aside to cool about 15 minutes.
Peel other potato and and grate it through large holes of a box grater. Squeeze out any excess moisture, add to riced or mashed potatoes. Stir in egg and egg white, oil, milk, chives and caraway seeds until fairly smooth. Add 3-3/4 cup flour, baking powder and salt and stir with wooden spoon until mixture forms soft but sticky dough. Lightly flour clean work surface as well as your clean hands. Turn dough out onto floured surface and knead 1 minute, add flour in 1 Tbsp. increments to keep dough from turning to sticky. Too much flour and dough turns tough, it should remain a little tacky but workable. Shape into 8" circle, flatten slightly keeping loaf mounded at it's center and place on prepared baking sheet. Use sharp knife to slash X in top of dough.
Bake until golden brown and firm to the touch, about 55 minutes. Cool 1 hour on wire rack before slicing and serving.
Makes 1 large loaf (16 slices)
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