Light Crust Bread

Summary

Ingredients

• 400 g potato (s)
• 1 tablespoon salt
• 1 ½ cube yeast
• 3 tablespoon olive oil
• 600 g wheat flour, type 550
• Flour, for processing

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Instructions

1. Peel, dice and cook potatoes until tender. Fish out with the skimmer and do not throw away the potato water, it is still needed. After cooling, crumble the yeast and stir in 350 ml of potato water (if it is not enough, simply fill up with water).
2. Mash the potatoes very finely and mix with the oil, flour and salt. Knead in the mixed yeast well and cover and let the dough rest for approx. 1 hour. It becomes significantly larger in the process.
3. After the rest period, flour the worktop well (attention: the dough is very sticky, so enough flour should be poured on the worktop), knead the dough, shape into a loaf and place on the baking sheet lined with baking paper. Let rest for another 15 minutes.
4. Preheat the oven to 200 ° C, score the bread lengthways, dust with flour and bake with a bowl of boiling water for about 45-60 minutes on the middle rack until it is nice and brown. Please do not steam or brush with liquid, otherwise the crispness will suffer. Use the tapping test to check whether the bread is ready.
5. As mentioned above, the dough is very sticky. After I tried it with less liquid and was not so satisfied with the result, I now simply knead some more flour into the shape of the loaf.