Summary

Ingredients

• 2 medium potato (s), floury boiling
• 500 g flour, type 405
• 1 pack dry yeast
• 1 teaspoon, heaped cornstarch
• 60 g suar
• 1 packet vanilla sugar
• 0.5 teaspoon ½ salt
• 125 g butter, soft
• 200 ml milk, lukewarm
• 100 g raisins or sultanas
• condensed milk

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Instructions

1. Boil the potatoes in a little water, peel them and press them through a potato press (or crush them with a fork so that no bits are left). Sift the flour into a bowl, add the dry yeast, starch and potatoes and mix everything together well. Add sugar, salt and butter and mix well again.
2. Now knead with a mixer (dough hook) or with the food processor on the lowest setting and slowly add the lukewarm milk. (For a smooth dough I usually need a little less than the specified 200 ml, you have to try that). After adding the milk, knead for a few minutes at the highest level and just before the end of the kneading time, when the dough is nice and smooth and comes off the bowl, knead in the raisins or sultanas.
3. Let the dough rise until it has visibly enlarged (at least 40 minutes). In the meantime, grease a loaf pan well with butter. Knead the dough again on the worktop before transferring it to the loaf pan and then leave it to rest in the mold, covered with a cloth, until it has risen well.
4. Place a bowl of water on the bottom of the oven and preheat the oven to approx. 180 degrees on top / bottom heat. Just before putting the pan in the oven, brush the surface of the dough with condensed milk.
5. After about 40 minutes, do the cooking test with a shish kebab stick. (Pierce the dough to the bottom in 2 - 3 places, no damp dough should stick to the stick.) If necessary, let it bake for a few more minutes and repeat the test. If the surface of the dough is already quite dark, you can cover it with aluminum foil during the post-baking time.
6. If you prefer to work with fresh yeast instead of dry yeast, dissolve half a cube of it with a good pinch of sugar in a small cup of the warm milk, pour this mixture over the flour / starch / potato mixture, wait 10 - 15 minutes until bubbles develop, then continue working as described above.
7. The bread becomes very loose and you need a really sharp bread knife to cut it well!
8. Unfortunately, I cannot provide any information on the use of bread makers, as I have no experience with them. I advise against baking with convection, as the crust will always be too dark for me while the inside of the bread is still wet.