Potato Bread

For the best potato bread, start with the potatoes: peel them, cut into smaller pieces, and place in a pot of water. Cook until tender, about 15-20 minutes, then drain and let the excess moisture steam off for a few minutes.

While still warm, mash or press the potatoes through a ricer into a smooth puree. Let cool to lukewarm so the yeast is not killed.

In a bowl, mix the lukewarm water with the sugar and dry yeast. Let stand for 10 minutes until foam forms on the surface.

Add the flour, salt, and caraway to the mixer bowl, then add the cooled potato puree and the yeast mixture. Knead with the dough hook for 8-10 minutes until the dough is smooth and slightly sticky.

Cover the bowl with a kitchen towel and let rise in a warm place for 60-75 minutes, until the dough has doubled in volume.

Grease a loaf pan with butter or line it with baking paper. Lightly dust the work surface with flour.

Turn the risen dough onto the floured surface, gently deflate it by folding, shape it into a log, and place it in the pan seam-side down.

Cover the pan and let the dough rise for another 30-40 minutes. Meanwhile, preheat the oven to 230 °C, ideally with a baking tray on the bottom rack to create steam.

Place the pan in the oven, pour a cup of hot water onto the bottom tray to create steam, and bake for 10 minutes. Then lower the temperature to 200 °C and bake for another 30-35 minutes until golden.

The bread is done when it sounds hollow when tapped on the bottom, or the internal temperature reads about 95 °C. Unmold and cool on a wire rack.

Wait until the loaf has cooled completely before slicing to avoid a gummy crumb. Serve with soups, spreads, or simply with butter and salt.