Potato Bread

 This is the softest bread I've ever baked !The addition of mashed potatoes to the flour while mixing gives it the soft touch. The crust is equally soft too...One could say that its a salty version of some cake, so soft it is ! It goes well with soups.

Ingredients
All purpose flour - 3.5-4 cups
Potato puree (potatoes cooked and mashed) - 1 cup
Warm water - 250 ml + 30 ml for the dry yeast.
Dry yeast - 1 pkt
Chives - 1/2 cup
Dry Milk powder - 2 tbsp
Salt - 1 tsp
Egg white - 1 (for egg wash)
Cold water - 2 tsp
Sunflower seeds and/or Pumpkin seeds

Preparation
1. Dissolve the dry yeast in 30 ml lukewarm water with a teaspoon of sugar in a separate bowl. Set aside for 5-10 minutes for the yeast to get active.
2. Sift the flour, mix it with salt and milk powder in a large bowl.
3. Mix the potato puree and chives and add them to the flour.

4. Add the yeast solution to the flour mixture, warm water and knead it into a soft dough. Cover the bowl with a kitchen towel and let it rest in a warm place for about an hour.
5. After an hour, knead the dough once again for 3 minutes and divide it into 12 balls.
6. Place the balls in a springform as shown in the picture below. Cover it again with a kitchen towel and set aside in a warm place for 45 minutes. Give an egg wash by mixing the eggwhite with 2 tsp of cold water and brush it on the surface of the bread. Sprinkle sunflower seeds and pumpkin seeds as desired.

7. Preheat the oven to 210 °C and bake the bread for 15 minutes, then reduce the oven temperature to 180°C and bake for another 20 minutes.
8. Serve with a warm  Red gram soup.

Tip : You could as well make a sandwich out of it !

This recipe goes to the event No croutons Required hosted by Lisa and to Iftar Moments.