Soft Potato Bread

Peel the potatoes and cut them into chunks. Boil the potatoes in salted water until soft, about 15-20 minutes. Drain, then mash them until smooth.

Activate the Yeast:

In a small bowl, mix the warm milk with the dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Combine the Ingredients:

In a large bowl, combine the mashed potatoes, yeast mixture, and sifted flour. Mix until you get a soft dough. If the dough is too sticky, add a little more flour as needed.

Knead the Dough:

Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is too dry, add a bit of water; if it’s too wet, add more flour.

Let it Rise:

Place the dough in a lightly greased bowl and cover with a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until it doubles in size.

Shape the Dough:

After the dough has risen, punch it down gently to remove air bubbles. Shape the dough into a loaf or divide it into smaller rolls, depending on your preference.

Second Rise:

Place the shaped dough onto a greased baking pan and let it rise again for about 30 minutes, or until it has puffed up.

Bake the Bread:

Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.

Cool and Serve:

Let the bread cool on a wire rack before slicing. Serve with butter, jam, or as part of any meal!

Serving and Storage Tips:

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