Potato – Polenta – Bread

Ingredients for 1 servings:

• 750 g potatoes, floury, peeled and diced
• 2 tsp yeast (dry yeast)
• 325 ml milk, warm
• 100 g butter, melted
• 1 egg(s), lightly beaten
• 2 tsp salt
• 625 g flour
• 100 g corn flour (fine polenta) and two tbsp additionally for sprinkling
• Milk for brushing

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

delicious favorite recipe for any party

Boil or steam the potatoes until soft, drain, and mash finely. Dissolve the dry yeast in a bowl of warm milk and let it rise for 10 minutes in a warm, draft-free place. Mix the potatoes, yeast mixture, butter, egg, salt, 500g of the flour, and the polenta. Knead with both hands until a soft dough forms. Knead the dough on a floured surface until smooth and elastic, adding a little more flour if necessary. Tip: I test the dough with my finger – it doesn’t leave a permanent mark if it’s right. Place the dough in an oiled bowl in a warm, draft-free place; it should double in size. Then knead for another 5 minutes. Divide into 6 portions and shape each into a smooth, oblong ball. Pour into 6 greased, oblong baking pans (500ml capacity) and let it rise for another 30 minutes in a warm, draft-free place. Preheat oven to 180°C (fan oven works very well). Gently brush the dough with milk, sprinkle with extra polenta, and bake for about 30-35 minutes until golden brown.