* 3 potatoes (360 g puree)
* 150 ml of water (in which the potatoes were boiled)
* 2 teaspoons dry yeast
* 1.5 teaspoons salt
* 1.5 teaspoons of sugar
* 3 tablespoons oil
* 650-700 g flour
Boil the potatoes in a little salt water, leave to cool in the water in which they boiled, drain and strain. The rest of the water from the boiled potatoes can be put in the freezer and later used in any other bread recipe.
Put the puree in the pan of the bread machine, add water and the rest of the ingredients. Choose the kneading + leavening program.
Since the potato dough has the property of absorbing a lot of liquid, at first the dough will seem hard and difficult to knead. As it is kneaded you will see that it softens and you will even have to add more flour.
After the dough has risen, take it out on the floured table (it is sticky) and form 2 rolls that are woven. Or you can form a single roll, which is then raised before baking. Leave to rise for another hour, then put the tray in the oven, over medium heat, until golden brown.
If you want a soft crust on the bread, after removing it from the oven, grease it with a little oil and cover it with a towel until it cools down.