German cuisine · Dough, Pasta & Rice

Potato Bread

Moist wheat bread with boiled potatoes in the dough, rustically dusted with flour outside and especially light inside.

Ingredients · for 8 servings

• 300 g floury potatoes
• 500 g wheat flour
• 1/2 cube fresh yeast (or 7 g dry yeast)
• 200 ml lukewarm water
• 12 g salt
• 2 tbsp oil
• 1 tsp sugar
• 2 tbsp flour for working the dough

Instructions

1. Boil the potatoes in their skins for 25 min. until soft, peel, press through a ricer and let cool to hand-warm.
2. Dissolve the yeast with the sugar in the lukewarm water and let activate for 10 min. until it foams.
3. Knead flour, potatoes, yeast water, salt and oil for 10 min. into a soft, slightly moist dough, and let rise covered for 60 min.
4. Shape the dough into a round on a floured surface, place in a floured proofing basket and let rise for another 40 min. until it springs back only slowly when pressed with a finger.
5. Preheat the oven with a baking sheet to 230°C top/bottom heat, tip the bread onto it, score 1 cm deep in a cross pattern and mist with water.
6. Bake for 15 min. at 230°C, then 35 min. at 200°C until the crust is dark and sounds hollow when tapped, and let cool completely.