Potato bread is soft, moist and delicious. It toasts well, and it's ideal for making panini for sailing lunches.

Ingredients: (for 2 loaves)
2 medium potatoes, about 200 to 250g.
250 to 300 ml milk. (We use cream mixed with potato water.)
1 packet (7g) instant dry yeast.
1 tbsp sugar.
1.5 tsp salt.
1 large egg, whisked.
500-600g bread or all-purpose flour, adjusted as needed.
2 tbsp olive oil, plus more for greasing.

Instructions:
Cook, peel, and mash the potatoes, reserving some cooking water for later.

In a large bowl, combine some of the warm potato water with cream, add the sugar and yeast and let it sit for 5 to 10 minutes until foamy. Add the mashed potatoes, salt, oil and egg to the yeast mixture. Then, gradually add the flour, mixing until a shaggy dough forms.

Turn onto a floured surface and knead for 5-10 mins until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp tea towel, and let rise in a warm spot for 1-1.5 hours, or until doubled – we use the microwave to trap the heat.

Gently deflate the dough, divide into two equal portions, shape into loaves, and place in greased loaf pans. Cover and let rise again for 45-60 mins until puffy.

Bake in a preheated oven at 200°C for 30 to 40 minutes until golden brown and hollow-sounding when tapped. Let cool on a wire rack before slicing. We often made one slightly soft-crusted for the panini machine.