potato bread

Ingredients for 2 servings:

• 750 g potatoes, peeled, soft-boiled and mashed
• 125 ml water, lukewarm
• 21 g fresh yeast or 1 packet of dry yeast
• 1 pinch(s) of sugar
• 2 tbsp olive oil
• 710 g flour
• 2 tsp salt
• e.g. polenta

Instructions

Working time approx. 40 minutes; Rest time approx. 55 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 20 minutes

Crumble or sprinkle the yeast into the warm water, add a pinch of sugar, stir, and let it rise for 5 minutes until bubbles form. Add salt and olive oil to the water-yeast mixture and stir in the cooled mashed potatoes. Now add the flour. Mix everything well and knead. The dough may seem a little dry at first, but the longer you knead, the softer it becomes. So please never add any water! Then let the dough rise for 30 minutes. Preheat the oven to 190°C. Divide the dough in half (for 2 loaves), roll each half into a ball, flatten, and roll up. Place on a baking sheet, seam down. Let both loaves rise for 20 minutes. Then dust the baking sheet with polenta and turn the loaves over. Bake for about 45 minutes, until the crust is golden brown. A little tip: Refine with walnuts and onions or dried tomatoes and herbs or black olives and basil, etc.