Time 40 🕑 – Difficulty ⭐
• 500 g flour
• 200 g potatoes
• 150 g water
• 25 g brewer’s yeast
• Extra virgin olive oil
Boil the unpeeled potatoes in plenty of salted water. Completely dissolve the yeast in warm water with a teaspoon of sugar, stirring it well with a spoon. Wait 5/10 minutes.
Mash the potatoes and add them to the flour. Add a teaspoon of salt and a tablespoon of oil. Add the water with the yeast a little at a time, kneading continuously. Knead well until it becomes a fairly elastic ball, no longer sticky. If the dough does not have a satisfactory consistency, you can add a little water or a little flour. To obtain a good dough, it’s best to knead for at least 10 minutes. A good method is to press the dough with your palm, forcing it to rotate.
Let rest for 30/60 minutes in a bowl greased with oil and covered with a cloth, in a warm environment (such as a warm oven), to allow it to rise. The dough has risen well when it has about doubled in volume.
Now use the dough and prepare the loaves. Deep cuts can be made in the loaves using a knife. Be careful, however. This dough tends to expand so make sure you’ve left enough space between the loaves.
Put the loaves back to rise for another 30/60 minutes. Then bake the loaves at about 200°C. They can take anywhere from 30 to 45 minutes to bake, depending on the size of the loaves; smaller loaves will be done earlier.