Potato baguette or roll with dried tomatoes

Ingredients for 1 servings:

• 350 g jacket potatoes
• 500 g flour
• 1 packet of dry yeast
• 1 tsp salt
• 140 ml water, warm
• 1 tbsp oil
• 70 g tomatoes, dried, preserved in oil
• Fresh, chopped herbs (rosemary, basil, marjoram, etc.)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

delicious baguette or roll made from potato dough, with dried tomatoes

Let the cooked potatoes cool, peel them, and mash them with a fork or press them through a potato ricer (you can also use leftover potatoes from the day before). Place them in a large bowl. Mix them with the flour, salt, and dry yeast. Add the oil to the warm water and gradually knead it into the flour and potato mixture using a dough hook, forming a smooth dough. Drain the sun-dried tomatoes a little and cut them into small pieces. Chop the herbs and mix both well into the dough. Cover and let rise for at least 30 minutes. On a floured surface, shape the dough into either two baguettes or about 12 rolls. Place the baguettes or rolls on a baking sheet lined with baking paper, cover with a clean cloth, and let rise in a warm place for another 30 minutes. Place an ovenproof dish on the floor of the oven. Preheat the oven to 190°C. Immediately before placing the baguettes in the oven, pour water into the baking tray to create steam. Place the tray on the middle rack of the oven and bake for 40 minutes at 190°C (top/bottom heat) until crispy. Delicious with herb butter, for grilling, or as a side dish. Tip: Alternatively, you can use 250g each of wheat flour and wholemeal flour instead of 500g. For rolls, reduce the baking time.