Pão de Batata




Mix the yeast, sugar, salt, milk, water and vegetable oil in a large bowl and whisk them together well.

Add the potatoes and mix. Stir well with a sturdy spoon or spatula to incorporate all the ingredients.

Gradually add the flour to the mixture by sieving it over the bowl and work it in with your hand.

Stop adding flour when the mixture is dry enough not to glue to your hand.

Transfer the dough to a lightly floured surface and kneed for 5-8 minutes.

The dough should be quite firm and springy.

Place in a bowl, cover and let it rise in a warm place for 2 hours.

Punch down the dough. (We divide it in two and made one round loaf and one rectangular).

Place on 2 baking sheets. Cover them and set aside in a warm draft-free place to rest and raise for 1 hour.

Preheat the oven to 180 °C. Place your potato loafs in the middle shelf and bake for 1 hour or  until the tops are golden.