Potato Bread

the sugar to make a steam, warm – just right are about 35 ° C – and rest about 30 minutes. Finely grate the raw potatoes (finer than for potato pancakes!!!) and mix with the cooked potatoes, add the dampfl and all other ingredients and knead well (10 to 15 min., strong mixer with dough hook) with a little bit of flour sprinkled on top, remove from the baking bowl, form a ball and place it on a lightly greased tray and leave for about 30 minutes. Now knead again on a floured work surface for about 5 minutes, form into a roll and press evenly into a loaf pan or place on a greased baking sheet. Cut diagonally several times with a sharp kitchen knife and brush with water. Let it rise again for about 60 minutes and then put it together with a shallow bowl of boiling hot water into the oven heated to 230 °C, bake for 30 minutes, then reduce the heat to 200 °C and finish baking in 20 minutes. If you brush the bread with cold water in the middle and towards the end of the baking time, it will become nice and crispy and get a shiny surface. Cool on a rack (without baking pan, provided that used) o. Ae.

Carbohydrates 9 g Dietary fiber

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