Herbed potato bread
Instructions
Crumble the yeast in a Bowl very capacious and dilute with 35 cl of lukewarm water.
Combine oil, herbs, salt and 100 g of flour.
Mix well and let stand for about 30 minutes in a warm place.
Peel the potatoes and cut them into small pieces.
Boil in lightly salted water and drain when they hold.
Pass the potato masher and add the mashed potatoes to the Bowl compound.
Add the remaining flour (the amount is indicative) until you get a slightly sticky dough.
Worked then the dough on a floured work surface for about 10 minutes, you will have to obtain a smooth and elastic dough, not sticky.
Put the dough in the bowl, cover with a towel and a dish upside down and let it rise for an hour and a half.
After this time, work the dough again for a minute and formed a braid where imprigionerete shelled hard-boiled eggs.
Transferred the braid on a baking sheet, cover with a cloth and let rise another hour.
Brush with milk and sprinkle with fennel seeds.
Put in oven and turn to 230 degrees.
When the bread is golden, lower the temperature to 170 degrees and cook for another 40 minutes.
Ingredients and dosing for 6 persons
- 200 g of potato
- 10 g of fresh yeast
- 1 tablespoon of chopped basil
- 1 tablespoon of chopped parsley
- 4 leaves of chopped sage
- 1 tablespoon of olive oil extra virgin
- 1 teaspoon of salt
- 500 g of flour
- 3 hardboiled eggs
- Milk
- Fennel seeds