Potato bread

Procedure

Dough:

1. Cut the potatoes into equal chunks and put them in boiling water.

2. Cook for about 20 minutes, then drain and leave to cool in a colander.

3. Mash the cooled potatoes.

4. Put the flour, dry yeast, sugar and salt in a large bowl.

5. Add the olive oil, mashed potatoes and lukewarm water.

6. Knead everything together to form a pliable dough, which will be quite sticky, so it’s best to use a stand mixer.

7. Knead for about 15 minutes.

8. Cover the bowl with cling film or a damp cloth and put it in a warm place.

9. Let the dough rise for an hour.

Shaping and baking:

1. Set the oven to 190ºC and place the cast-iron pot with its lid in the oven.

2. Let it heat up for at least 45 minutes.

3. Turn the dough out onto a flour-dusted surface and shape into a loaf.

4. The dough is sticky, so shape it with quick hand movements.

5. Transfer the dough to a thoroughly flour-dusted bread basket.

6. Cover the proving basket and leave the dough to rise for another 30 minutes.

1. Place a sheet of parchment paper over the basket and a large cutting board on top.

2. Turn the whole thing upside down and remove the basket.

3. Using a razor blade or scalpel, cut a cross into the loaf, then quickly transfer it to the heated pot.

4. Put the lid on and place the pot in the oven.

5. Bake the potato bread in the covered pot for 15 minutes, then remove the lid and bake for a further 20 to 25 minutes until golden brown.

6. After baking, transfer the bread to a wire rack to cool.

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