Potato Bread with Sour Cream

Prepare the pre-dough

1. First put the yeast in a small bowl and crumble it. Add sugar, 1 tbsp olive oil and water and stir. Cover with cling film and let rise in a warm place for about 30 minutes.

Prepare the dough

1. In the meantime, peel the potatoes and cut them into small pieces. Put on with water and a little salt and cook until cooked. Mix the flour and salt. Wash the rosemary, pat dry and roughly chop. When the potatoes are cooked, drain them and let them cool down enough for them to be processed further. Pour through the potato press or use a masher to make a puree. Stir in the sour cream, 2 tablespoons of olive oil and rosemary. Mix the potato mass and flour together. Put the yeast pre-dough in the middle and mix everything into a dough. Possibly. Add a little more flour or olive oil as you feel. Knead the dough well on the floured work surface for about 20 minutes until you have a smooth and elastic dough.

Let the dough rest

1. Shape the dough into balls and place in a bowl. Spread a thin layer of olive oil on all sides. Cover the bowl with cling film and place in a warm place. Let the dough rest until it has at least doubled in volume. Knead again so that the gases are well distributed in the dough. Shape the dough and place on a baking sheet. Spread thinly with olive oil and cover again with foil and keep warm for another 15 minutes.

Bake the bread

1. Preheat the oven to 220 ° C. Put a refractory vessel (I’ll use a wrought iron pan) in the bottom of the oven. When the dough has rested again, cut into the upper side with the knife. Spread some coarse sea salt on the loaf and place in the oven. Pour some cold water into the pan. This creates steam in the oven and the bread has a nicer crust. Possibly. Pour more water. After 10 minutes remove the “steam pot” and reduce the temperature to 180 ° C. Bake for 45 – 50 minutes to the end.

Cut and enjoy

1. The consistency / crumb of the bread is comparable to focaccia. However, the water vapor gave it a nice crust.