| 1 |
Combine potatoes and 2 cups water in medium saucepan. Bring to boil over high heat. Reduce heat to medium, partially cover, and simmer until potatoes are tender, about 15 minutes. Drain, reserving 1/2 cup cooking water. Place potatoes in large bowl and mash well; cool 10 minutes. |
| 2 |
Mix 1/2 cup cooking water and milk in small bowl. Cool to 105 F to 115 F if necessary. Sprinkle yeast and sugar over; stir to dissolve. Let stand until yeast mixture bubbles, about 8 minutes. Using flexible spatula, stir yeast mixture into potatoes. Mix in 1 cup flour, salt, and pepper. Mix in 3 cups flour, 1 cup at a time. Knead dough in bowl until smooth, sprinkling lightly with flour if sticky, about 4 minutes. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 50 minutes. |
| 3 |
Spray 2 heavy large baking sheets with nonstick spray, then brush each with olive oil. Divide dough in half. Place dough on floured surface. Flatten each to 1/2-inch thickness; sprinkle each with half of olives. Roll up dough to enclose olives and knead to distribute olives evenly, about 2 minutes. Place each piece of dough on 1 prepared sheet. Press and stretch each out to 14x10-inch rectangle. Using small sharp knife, make ten 4-inch-long cuts in each, parallel to short side and cutting through to baking sheet. Gently pull cuts open, making coarse web pattern. Brush dough with oil. Cover each loosely with plastic. Let rise until dough is slightly puffed (cuts will narrow), about 30 minutes. |
| 4 |
Position 1 rack in top third of oven and 1 rack in bottom third; preheat to 425 F. Bake breads 15 minutes. Reverse sheets; bake until golden brown, about 15 minutes longer. Transfer breads to racks and cool. |
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