potato bread

Ingredients for 1 servings:

• 150 g potatoes
• 200 ml milk
• 1 tsp, heaped anise
• 20 g yeast
• 1 tsp honey
• 300 g wheat flour
• 1 ½ tsp salt

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

very juicy – best fresh

Boil the potatoes in their skins in salted water for 20-30 minutes until tender. Drain and allow to cool, then peel and press through a potato ricer. Bring the milk with aniseed to a boil, then cool to about lukewarm. Crumble the yeast into the milk, add the honey, stir everything together, and let the mixture rest for at least 15 minutes, until it bubbles vigorously. Mix the flour with the salt and add the yeast mixture. Knead into a dough, cover, and let rise in a warm place for about 30 minutes, until the dough has risen by about half. Then knead the potatoes into the dough – it will be quite sticky at this point, so add more flour if needed! Sprinkle the dough thinly with flour, cover with a damp cloth, and let rise in a warm place for 45 minutes, until it has doubled in size. Divide the dough into two portions and shape each into an oblong loaf with pointed ends. Place on a baking sheet lined with baking paper and cut 1cm deep lengthwise with a sharp knife. Cover with a damp cloth and let rise for another 30 minutes. Bake in a preheated oven at 200°C (top/bottom heat) for about 35 minutes, spraying with water twice – once just before the end of the baking time to give the crust a slight shine and ensure the bread is nice and moist. The bread tastes best warm and fresh.