Boil, peel and puree the potatoes. Potatoes from the previous day can be used well. Mix the flour, salt and dry yeast and then stir in the olive oil and water loosely. Finally add the potatoes and knead everything into a smooth dough. Let rise for 1 - 2 hours. Then either pour the entire dough into a 25-30 cm long baking pan or form 8-10 small rolls. Baking with convection: Bread in baking form: 40 - 45 minutes at 220 ° C Small rolls: 20 - 22 minutes at 210 ° C Then let the bread cool down on a kitchen rack. The bread stays fresh for 5 - 6 days.
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