Autumn bread

Ingredients for 1 servings:

• 1 kg wheat flour, type 550
• 400 g potatoes, boiled and mashed (or mashed)
• 4 apples
• 600 ml milk
• 4 tsp salt
• ½ cube of yeast, fresh
• 2 tbsp caraway seeds

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 30 minutes

Peel and core the apples. Grate finely using a grater. Once the yeast has liquefied, add 400ml of milk, which can be lukewarm but doesn’t have to be. Then, using the dough hook on your mixer, mix in the flour. Add the mashed potatoes (or mashed potatoes), the grated apples, and 1 tbsp of caraway seeds. Knead everything thoroughly. You may need to add a little more milk or water. 400ml is because you don’t know how much liquid is in the potatoes and apples. If it’s not enough, slowly add the remaining 200ml of milk until the dough easily pulls away from the sides of the bowl and is smooth and supple. Knead the dough for about 8 minutes. Cover and let rise at room temperature until it has doubled in size. Knead briefly again, shape, and sprinkle with the remaining caraway seeds. Place on a baking sheet lined with baking paper and make 2-3 cuts in the top. Lightly dust with flour, cover again with a cloth, and let rise for about 20 minutes. Place in a cold oven. Spray the oven with water and set the oven temperature to 215°C (425°F). Bake the bread for 45 minutes. Turn off the oven and leave the bread in the oven for another 15 minutes. Remove and spray with water. Let cool on a wire rack. Tip: This makes a wonderful way to use up leftover mashed potatoes. This saves you the extra time of boiling the potatoes.