Potatoes are very suitable for baking bread. Cook the potato through and through and allow the steam to escape. Mash and mix with the other ingredients and start baking!

NUMBER OF SERVINGS

• Number of servings: 4

COOKING ACCESSORIES

• baking tin

INGREDIENTS

• 300 grams (moderately) creamy potatoes
• 400 grams flour
• 7 grams yeast
• 10 grams finely chopped rosemary (preferably fresh, but you may opt to use dried rosemary)
• 250 ml milk (you may also use plant-based milk)
• 3 tablespoons olive oil
• butter or margarine
• salt and pepper

Preparation

• Peel the potatoes, cut them into pieces and place them in a pan.
• Add enough water that the potatoes are three-quarters submerged.
• Add a pinch of salt and boil the potatoes until cooked (approx. 20-25 minutes).
• Drain the potatoes, mash them into a puree and season to taste with salt and pepper.
• Mix the flour and yeast in a bowl and then add the mashed potatoes and the rosemary.
• Mix all the ingredients well. Add the milk and the olive oil and knead into a dough.
• Grease the baking tin with butter.
• Shape the dough into the shape of the baking tin and place inside the tin.
• Allow the dough to rise. How long this takes depends upon the circumstances: it will take three-quarters of an hour to an hour in a warm spot, 2 hours at an average room temperature, 12 hours in a cool spot and 24 hours in the refrigerator. Do cover the dough to prevent it from drying out. It is best to use a moist tea towel, but plastic foil is a good alternative. Do take into account that plastic foil creates a warmer environment compared to a moist tea towel and that this will shorten the time needed for the dough to rise (source: https://foodbgood.com/post/broodweetjes/). Check whether the dough has risen enough by sticking your finger into the dough: if this leaves an impression of your finger in the dough, then the dough has risen enough.
• Preheat the oven to 200 degrees.
• Bake the bread in about 30 minutes.

Enjoy!