Potato Loaf

Peel the potatoes, cut into smaller pieces, and place in a pot of water. Cook until tender for 15-20 minutes, drain, and let the excess moisture evaporate for a few minutes.

While still warm, mash or pass the potatoes through a sieve into a smooth purée and let cool to lukewarm temperature so the yeast is not killed.

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

Put the flour, salt, and caraway into the mixer bowl. add the cooled potato purée and the yeast mixture. Knead with the 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 doubles 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 a floured surface, gently deflate it by folding, shape into a cylinder, and place in the pan seam-side down.

Cover the pan and let rise for another 30-40 minutes. Meanwhile, preheat the oven to 230 °C, ideally with a tray on the bottom 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 reduce the temperature to 200 °C and finish baking for 30-35 minutes until golden.

The bread is done when it sounds hollow when tapped on the bottom crust or measures about 95 °C inside. Unmold and cool on a wire rack.

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