Bread with potatoes
- 400 g. farina azzurra/Manitoba Cuore/Frumenta
- 650 g. Potatoes
- 15 g Yeast
- Fennel seeds
- 1 dl di latte
- olio d’oliva extravergine / Oil
- 80 g salt
- 5 dl Water
Dissolve yeast in water, add the oil and chopped herbs, salt and 100 g of flour, mix and let rest for 30 minutes.
Peel and slice the potatoes, boil in water for 30 minutes, add the potatoed to the previous mixture, add the remaining flour and work energetically with your hands until dough is smooth and shiny. Shape into a ball and cover with a towel and let rise for 80/90 minutes.
Work the dough again for a couple of minutes. Put it in a baking sheet with parchment paper and let rise in the oven turned off for about 60 minutes. Remove and turn the oven to 220/230 ° C and bake for 10 minutes then lower (170 ° C) and cook for another 40 minutes