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potato bread

updated

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Ingredients for 4 servings:

  • 500 g spelt flour
  • 500 g potatoes, boiled
  • 180 ml water, lukewarm
  • 1 packet of dry yeast
  • 2 tsp salt
  • 2 tbsp olive oil
  • 1 pinch(s) of sugar

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 4 hours 5 minutes

simply

Mix the flour and dry yeast thoroughly. Let the cooked potatoes cool and press them through a ricer without the skin. Stir in all the remaining ingredients and let them rise for 1 hour. Knead thoroughly and let them rise for another hour. If the dough is too sticky, add a little more flour. Pour the dough into a baking dish and let it rise in the oven for another half hour. Then bake at 250°C (top/bottom heat) for 10 minutes. Then reduce the heat to 180°C and bake for a further 55 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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