potato bread

Ingredients for 1 servings:

• 400 g potatoes, mainly waxy
• 100 ml water, hot
• 400 g flour (type 550)
• 1 packet of dry yeast
• 1 tsp salt, approx. 7 g
• 1 egg(s)
• Flour for the work surface

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with raw potatoes

Mix the flour with the dried yeast and salt. Dry the peeled potatoes and grate them finely. Pour 100 ml of boiling water over the grated potatoes. Add the potato mixture and the egg to the flour mixture. Knead the dough thoroughly (add more flour if necessary – it always depends on the amount of water in the potatoes), cover, and let rise in a warm place for about 30 minutes. Preheat the oven to 225°C (top and bottom heat). Knead the dough thoroughly again on a floured work surface and shape it into a round loaf with floured hands. Place it on a baking sheet lined with baking paper and place it on the middle rack of the oven. Place a bowl of hot water on the floor of the oven. Bake the potato bread for about 20 minutes at 225°C. Then reduce the temperature to 200°C and place the potato bread on the second rack from the bottom. Bake for another 30 minutes. Tap test: Tap the bottom of the loaf with your knuckle. If it sounds hollow, the loaf is done baking.