Kartoffelbrot- German Potato Bread

Wash and peel the potato into 6 equal size pieces. Cook until soft. Drain and collect water to knead the dough. Finely mash the potato pieces and add flour, yeast and salt.

Knead until you get soft dough by slowly adding water and oil. Use warm water to knead the dough as hot or cold water may kill the yeast.

According to me warm water in the sense, the water that is still hot but wouldn't scald your finger when touched. Once the dough has reached ball shape, take it to a flat surface or kitchen counter and knead for 5-8 minutes.

Once the dough turns smooth and soft as baby’s bottom like, leave it to rest in a well-greased bowl for an hour or until it raises to double in size.

Dust the kneading surface with flour and transfer the dough there. Punch it and shape it loosely into a ball. Handle the dough carefully; gently roll it into a ball.

Take a baking pan, grease it with oil or line it with parchment paper. Gently transfer the dough into it and leave it for 30 minutes.

By then preheat the oven at 220C and make small cuts on top of the bread using kitchen scissors. Don’t cut deep. Bake this bread for 30 minutes or until the top is nicely browned.

Take the bread out of oven and leave it to cool completely on a wire rack. Slice it and serve with butter or cheese.