Toast with potatoes

Preparation: Peel 180 g of potatoes, dice and boil until soft. Drain the water (keep 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 g fresh yeast into a small bowl, add the cooking water from the potatoes and mix well. Warm 20 g honey and 40 g butter together in the microwave and stir until smooth.

Add the potatoes, yeast and the honey mixture to the flour. Mix slowly with the dough hook and run the machine on the lowest speed. Gradually add the 100 ml of milk. You will need to watch the dough to see if it still needs liquid or not. Knead the whole thing 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 work it round. Place on a floured surface or in a bowl and let rest, covered, for 30-45 minutes.

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

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

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

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