Summary

Ingredients

• 400 g flour, type 550
• 5 medium potato (s)
• 1 egg (s)
• 1 cube yeast
• 1 teaspoon, heaped salt
• 130 ml milk, heated
• 130 ml water, cold

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Instructions

1. Wash, peel and grate the potatoes raw (as for potato pancakes). Work in the hot milk, then pour in cold water.
2. Crumble in the yeast, add the egg, add 1 teaspoon salt and work in the flour. Knead everything into a smooth dough (either with your hands or with the food processor). The dough must be kneaded well so that the grated potatoes are evenly distributed in it.
3. Let the dough rest in a bowl in a warm place for about 30 minutes.
4. Knead again briefly with your hands and fill into a bread pan or loaf pan and cover and let cook for about 1 hour.
5. Preheat the oven to 220 ° C.
6. First bake the bread pan on the lowest rack for 20 minutes at 220 ° C, then set the temperature back to 200 ° C and finish baking the bread for another 30 minutes.
7. Remove from the mold and, if necessary, bake for another 10 minutes without a mold on a wire rack, so that it gets a nice, golden-brown crust all around.
8. TIP:
9. This wonderfully juicy bread can be enjoyed in the sweet version with butter and jam, Nutella, etc. or savory toppings and of course just with butter and fleur de sel.