Toast with potatoes

Preparation: Peel 180 grams of potatoes, dice them, and boil until soft. Drain the water (retain 100 ml), mash the potatoes or press them through a potato ricer, and let cool.

Sift the two types of flour into the mixing bowl and sprinkle 1 tablespoon of salt on top. Crumble 21 grams of fresh yeast into a small bowl, add the reserved cooking water from the potatoes, and mix well. Warm 20 grams of honey and 40 grams of butter together in the microwave, stirring until smooth.

Add the potatoes, yeast mixture, and the honey-butter mixture to the flour. Mix slowly with the dough hook at the lowest speed. Gradually add the 100 ml of milk, checking the dough to see if it needs more liquid. Knead the mixture for 8-10 minutes until the dough no longer sticks to the bowl.

Remove the dough from the bowl, knead briefly with your hands, and shape it into a round ball. Place it on a floured surface or in a bowl, cover, and let it rest for 30-45 minutes.

After resting, stop kneading the dough, fold it into the center on all sides, and form it into a roll. Place it in a loaf pan lined with baking paper, cover, and let it rise for another 30-45 minutes.

In the meantime, preheat the oven to 230° C top/bottom heat.

Reduce the heat to 200°C, place the bread in the oven, and bake for about 25 minutes. Then remove the bread from the loaf pan and bake for an additional 10 minutes.

Our tip: To check whether the bread is done, simply remove it from the oven.