potato bread

Ingredients for 1 servings:

• 200 ml water, warm
• 2 tbsp sugar
• 1 cube of yeast
• 500 g potatoes, peeled
• 500 ml buttermilk
• 6 tbsp rapeseed oil
• 6 tsp salt
• 3 eggs
• 2,000 g flour

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 30 minutes

with fresh potatoes, for 3 breads

Dissolve the sugar and yeast in the water and let stand for 10 minutes. In the meantime, finely grate the peeled potatoes and whisk them with the milk, oil, eggs and salt, if necessary puree them finely with a hand blender. Sift the flour into this liquid mixture, make a well in the middle of the flour and pour in the dissolved yeast. Knead the ingredients in a bowl until you have a smooth dough, then knead thoroughly by hand on a floured surface for approx. 10-15 minutes, then let it rest, covered, for 2 hours until the dough has visibly increased in size. After the resting time, knead the dough again thoroughly and form three loaves of bread, moisten them well with water and place them in greased loaf pans. The oven does not need to be preheated; it is sufficient to place the bread in a cold oven and then bake at 200°C with top and bottom heat for 60 minutes. If you preheat the oven, the baking time is reduced to 40-45 minutes. In this case, you should let the bread rise in the pan for another hour. The dough is also suitable for making bread rolls; if rolled out thinly, it can also be used to make thin flatbreads like pancakes in a frying pan. The dough also makes a great pizza base.