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1
Bring 1 inch of water to a boil over high heat in a medium saucepan fitted with a steamer basket.
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2
Cut one potato into eighths and add to pot; cover and steam for 15 minutes or until tender when pierced with a fork.
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3
Mash with a potato masher in a large bowl; set aside to cool for 15 minutes.
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4
Preheat oven to 375F and spray a baking sheet with nonstick cooking spray.
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5
Coarsely grate remaining potato; squeeze out any extra moisture and add to mashed potatoes.
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6
Stir in egg, egg white, milk, oil, chives and caraway seeds until fairly smooth.
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7
Add flour, baking powder and salt; stir with a wooden spoon until mixture forms a soft but sticky dough.
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8
Turn dough onto a lightly floured board and knead for 1 minute, adding a little more flour if dough is too sticky.
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9
(Don?t add too much or bread will be tough.)
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10
Shape into an 8-inch circle and place on prepared baking sheet; flatten slightly, keeping the dough mounded in the center.
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11
Using a sharp knife, make an X in the top of the dough, cutting down 1/2 inch.
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12
Bake for 55 minutes or until bread is golden brown and sounds hollow when tapped.
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13
Cool for 1 hour on a wire rack before slicing.
