Potato Bread

Press the cooked potatoes through a press.

Mix yeast with lukewarm water and mix with all other ingredients. Season to taste and knead into a ball with the heels of your hands. Cover with a cloth and let rise in a warm place for about 30 minutes.

Then knead the dough again.

Pour into a grease-lined oblong loaf pan or other shape of your choice and let rise again.

Now prick several times with a fork, brush with lukewarm water and bake in a preheated oven at 165-175 °C for about 40-50 minutes.

Meanwhile, it is best to put a cup of water in the oven.

The bread is ready when it sounds hollow when tapped. Remove and cover lightly with a damp cloth to prevent the crust from becoming too hard. Cover and let cool.

Preparation Tip:

By adding the following ingredients you can change and vary the flavor of this juicy potato bread as you like: finely chopped, well drained black or green olives, tomatoes or mushrooms, chopped hazelnuts and walnuts or almonds, roasted bacon or onion cubes drained on kitchen roll, any seeds, grains or fresh or dried herbs. Instead of plain wheat flour, you can also use plain spelt flour.

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