Potato bread Nanzenbacher style with raw potatoes

Ingredients for 1 servings:

• 350 g potatoes
• 350 g whole milk
• 75 g butter
• 1 cube of yeast
• 550 g wheat flour
• 1 tsp salt
• 1 egg(s)

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

for a silicone bread baking tray with 25 cm x 13.5 cm

Finely grate the raw, peeled potatoes and pour over the lukewarm milk. Crumble in the yeast and mix everything together. Let it rise for 10 minutes. Add the egg, flour, and salt and mix everything well. The dough should pull off the spoon and pull away. Pour the dough into a greased pan (I use a 25 cm x 13.5 cm silicone bread baking dish) and let it rise in a warm place for about 30 minutes. If desired, you can add small flakes of butter to the surface of the dough beforehand. Bake in a preheated oven at 220 °C (top/bottom heat) for about 15 minutes. Reduce the oven temperature to 200 °C and bake for another 15-20 minutes. When tapped, the bread should sound hollow. Turn out of the pan and let it brown upside down in the switched-off oven for about 10 minutes. For Thermomix or similar, finely chop the potatoes on the highest setting. Slide the dough down, add the butter and milk, and heat for 3 minutes at 37°C on speed 1. Crumble in the yeast and mix for 5 minutes at 37°C on speed 1. Let stand for 5 minutes. Weigh in the egg, flour, and salt and continue to work like yeast dough. Once the potato bread, or as we call it, potato cake, has cooled, cut it into finger-thick slices and spread with butter. Salt or jam also tastes good on the bread.