Instructions: 1. In a large bowl, stir together the warm water and the cornmeal.

2. In a glass measuring cup, stir together the remaining 1/2 cup warm water and the sugar. Stir in the yeast and let it proof. Stir the proofed yeast, the potatoes, molasses, and oil into the cornmeal mixture.

3. Stir 1 1/4 cups of the all-purpose flour, the rye flour, and salt into the yeast-cornmeal mixture. Stir in 3/4 cup more all-purpose flour to make a dough that is firm enough to handle.

4. Turn the dough onto a well-floured surface and knead in enough of the remaining flour to make a dough that is manageable and no longer sticky.

5. Place the dough in a large, greased bowl and cover with greased plastic wrap. Set in a warm, draft-free spot until doubled in bulk. Punch dough down and let rise again.

6. Punch dough down and form into a loaf. Place in two greased 8 1/2 x 3 5/8 x 2 5/8 inch loaf pans. Cover with greased plastic wrap and let rise until doubled in bulk.

7. Preheat the oven to 375 F. Bake for 40 minutes or until loaf is lightly browned on top and bottom and sounds hollow when tapped. Cool on wire rack.

Variation: Use 1 cup more rye flour and 1 cup less all-purpose flour. Add 1 tablespoon caraway seeds when you add the rye flour.

Makes: 2 loaves; serves: 24

Notes: Pumpernickel is supposed to be a dense, heavy, ryelike bread. In that sense this version is a failure because its actually light and moist. If you want a more traditional pumpernickel, follow the variation. You can use instant mashed potatoes if you dont want to start from scratch.

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